Bisquick Pumpkin Bread

paula&matt's Note:

perfect for fall!!

• Total Time: 50 mins
• Prep Time: 5 mins
• Cook Time: 45 mins

Ingredients:

Yield: 1 loaf

• 1/3 cup vegetable oil
• 1 cup canned pumpkin
• 3 eggs
• 2 1/2 cups Bisquick
• 1 1/4 cups sugar
• 2 teaspoons ground cinnamon
• 1/2 cup raisins

Directions:

1. Heat oven to 350 degrees.
2. Generously grease bottom of 9x5 loaf pan.
3. Stir all ingredients except raisins in pan with fork until moistened; beat vigorously 1 minute.
4. Stir in raisins.
5. Bake until toothpick inserted in center comes out clean, 45 to 55 minutes.
6. Cool 5 minutes.
7. Run knife or metal spatula around sides of loaf to loosen; remove from pan.
8. (If loaf sticks to pan, press gently on sides of loaf with knife or metal spatula.).

Reviews

[Chef #1351230]

I was looking for an easy zucchini bread recipe. I used this and recipe and changed the pumpkin to one cup of scherred zucchini it was great everyone at work wants the recipe. I did leave out the raisins and used walnuts.

[danlynclark]

This was a hit with the whole family (including my 16 month old). I made 8 mini-loaves that baked for about 30 minutes. The only changes I made were to use 1 egg and 2 egg replacements (flax & water). I also added extra cinnamon and some nutmeg. I cut the sugar back to 1 cup, but next time will cut back further to about 3/4 cup. I will make this again and again!

[ChefCathy]

I made this yesterday and the taste was ok but a little bland. I did sub. craisins for the raisins ( I have none raisin eater). Good texture but taste was not pumpkin enough for me. Next time I will probably add pumpkin pied spice to it. Good quick recipe.