Vintage Pumpkin Bread

This Bisquick pumpkin bread is easy to make from scratch and so delicious! Made with pumpkin puree, warming cinnamon, and studded with raisins, the vintage recipe requires only 7 ingredients and is mixed in one bowl. The easiest pumpkin bread you’ve ever had!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare for baking. Preheat your oven to 350°F / 180°C / gas mark 4. Generously grease the bottom and sides of a 9 in x 5 in / 23 cm x 12 cm loaf pan with vegetable oil or cooking spray. Then line the baking pan with a piece of parchment paper, letting the paper overhang on 2 sides.

Step 2

Combine dry ingredients. Add the Bisquick mix, sugar, and ground cinnamon to a large mixing bowl and whisk with a fork until combined.

Step 3

Mix bread batter. Next, add the pumpkin, vegetable oil, and eggs. Beat vigorously for 1 minute until the wet ingredients are well incorporated, and you no longer see streaks of flour.

Step 4

Fold in raisins. Stir in the raisins until evenly distributed throughout the batter.

Step 5

Bake bread. Pour the batter into the prepared loaf pan. Bake the bread for 50 to 60 minutes. The pumpkin bread is ready when a toothpick inserted in the center comes out clean.

Step 6

Cool. Place the loaf pan on a wire rack and let the bread cool completely before slicing.

Step 7

Serve. Cut the bread into 12 to 16 slices and enjoy at room temperature or warm.

Step 8

Store. Wrap the cooled Bisquick pumpkin bread tightly in plastic wrap (cling film). It will last on the counter for 3 to 4 days. For longer storage, keep the loaf in the fridge, which will last up to a week.