Ingredients for Bisquick Pumpkin Bread
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How to Make Bisquick Pumpkin Bread
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, combine 1 box (11 ounces) Bisquick baking mix, 1 (15 ounce) can pumpkin puree, 2 large eggs, 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/2 cup milk.
- Stir with a fork until just moistened. Do not overmix.
- Beat vigorously with a mixer for 1 minute.
- Gently stir in 1/2 cup raisins (or other desired add-ins, such as chocolate chips or nuts).
- Pour batter into the prepared loaf pan.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before running a knife or spatula around the edges to loosen.
- Remove from pan and let cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
193 g
Sugar
1347g
Fat
131g
Carbs
173g