Best 6 Bisquick Pumpkin Bread Recipes
Pumpkin bread, a classic fall treat, is a moist and flavorful quick bread studded with warm pumpkin spice flavors. This easy-to-make recipe uses Bisquick baking mix as a base, making it a breeze to whip up. The addition of canned pumpkin, pumpkin pie spice, and chopped nuts gives this bread its signature taste and texture.
This recipe also includes variations for different dietary preferences, including a gluten-free option using gluten-free Bisquick mix and a vegan option using plant-based milk and egg replacer. Additionally, there are tips for adding a streusel topping or glaze to take your pumpkin bread to the next level. Whether you're looking for a classic pumpkin bread recipe or a variation that suits your dietary needs, this article has you covered.
ONE-PAN PUMPKIN BREAD
Wonderful pumpkin bread made with Bisquick® Original baking mix and raisins - a cool treat ready in one-pan.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°. Generously grease bottom only of loaf pan, 9x5x3 inches.
- Stir all ingredients except raisins in pan with fork until moistened; beat vigorously 1 minute. Stir in raisins.
- Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife or metal spatula around sides of loaf to loosen; remove from pan to wire rack. Cool completely before slicing.
Nutrition Facts : Calories 210, Carbohydrate 32 g, Cholesterol 40 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 260 mg
BANANA PUMPKIN BREAD
This is a moist, tasty breakfast bread perfect with jam, margarine, or even cream cheese. Best of all, it's low in fat!
Provided by matzahball
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h5m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
- In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.
Nutrition Facts : Calories 327.9 calories, Carbohydrate 55.9 g, Cholesterol 31 mg, Fat 10.7 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 258.1 mg, Sugar 29.6 g
PUMPKIN BREAD
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. -Joyce Jackson, Bridgetown, Nova Scotia
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 221 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN BREAD
We 'fall' for this Pumpkin Bread recipe over and over again. Fire up your coziest playlist, grab your baking gear and get ready for the most incredible homemade pumpkin bread of your life. This pumpkin loaf makes for a great gift, from housewarmings to a teacher appreciation moment, go on and give a little! The best part? With only 95 calories per serving, our moist pumpkin bread won't derail your diet. So have another piece. After all, pumpkin season doesn't last forever.
Categories Side Dish
Time 3h25m
Yield 24
Number Of Ingredients 13
Steps:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
- Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
- Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 95, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 110 mg
BREAD MACHINE PUMPKIN SPICE QUICK BREAD
Let your bread machine mix and bake a spicy quick bread! What a great aroma!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 12
Number Of Ingredients 12
Steps:
- Grease bread machine pan and kneading blade generously with shortening.
- Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
- Select Quick Bread cycle only. After 3 minutes into cycle, open lid and carefully scrape down sides of pan. Close lid to continue with cycle.
- Cool baked bread 10 minutes. Remove from pan to wire rack, or follow manufacturer's recommendation.
Nutrition Facts : Calories 200, Carbohydrate 31 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 140 mg, Sugar 18 g, TransFat 0 g
CRANBERRY PUMPKIN BREAD
Put leftover cranberries and pumpkin to great use in this moist quick bread. It's very good with my "secondhand turkey" casserole for an after-Thanksgiving meal. -Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Time 1h30m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts., Spoon into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 197 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 162mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- Use fresh pumpkin purée. This will give your bread the best flavor. If you don't have fresh pumpkin purée, you can use canned pumpkin purée. Just make sure to drain it well before using.
- Don't overmix the batter. Overmixing will make the bread tough. Mix just until the ingredients are combined.
- Bake the bread in a loaf pan that has been greased and floured. This will help the bread to rise evenly and prevent it from sticking to the pan.
- Bake the bread until a toothpick inserted into the center comes out clean. This will ensure that the bread is cooked through.
- Let the bread cool completely before slicing it. This will help the bread to hold its shape and prevent it from crumbling.
Conclusion:
Bisquick pumpkin bread is a delicious and easy-to-make treat that is perfect for fall. With its moist texture, pumpkin flavor, and warm spices, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy pumpkin bread recipe, give this one a try. You won't be disappointed!
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