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!
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Easy pumpkin bread with Bisquick mix
I love the combo of pumpkin and raisins. Especially in bread form like this delicious Bisquick pumpkin bread. It’s one of those easy pumpkin recipes I frequently make during the fall season.
This one-bowl pumpkin bread is wonderfully moist, spiced to cozy autumn perfection, and easy to make. Grab your morning coffee, slather a hot slice of this with butter, and you’ll be in heaven.
What is Bisquick pumpkin bread?
Bisquick pumpkin bread is moist quickbread that uses pancake mix in place of flour, salt, baking powder, and some of the fat. All in all, you’ll only need 7 ingredients.
Bisquick published the recipe back in 1983, printed on the back of their baking mix boxes. It’s in the same style as their Snackin’ Cakes, where the batter is mixed right in the baking pan.
Aside from the obvious ingredients, pumpkin and Bisquick, this delicious recipe has pantry staples. They are super easy to find, yet pack a punch with the flavor. See the recipe card below for exact measurements.
- Original Bisquick mix is a pre-made baking mix made of flour, cornstarch, shortening, and leavening agents. It allows the pumpkin bread to rise and gives it a nice, bouncy texture. The shortening also provides a bit of extra moisture.
- Pumpkin puree: Canned pumpkin puree works best here. I love Libby’s because it has great taste and is on the firmer side.
- Granulated sugar brings sweetness to the pumpkin bread.
- Vegetable oil makes the bread incredibly moist and soft.
- Eggs: You need 3 large eggs at room temperature.
- Raisins add extra sweetness and a homely note to the bread.
- Ground cinnamon: Can you even have a fall treat without cinnamon?
How to make Bisquick pumpkin bread
Bisquick breads are super simple to make! I’ve broken it down step-by-step, so you’re guaranteed the best pumpkin bread every darn time.
#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.
#2: Combine dry ingredients
Add the Bisquick mix, sugar, and ground cinnamon to a large mixing bowl and whisk with a fork until combined.
#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.
#4: Fold in raisins
Stir in the raisins until evenly distributed throughout the batter.
#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.
#6: Cool + serve
Place the loaf pan on a wire rack and let the bread cool completely before slicing. Cut the bread into 12 to 16 slices and enjoy at room temperature or warm.
What I did differently
The original Bisquick recipe suggests mixing the ingredients right in the loaf pan. However, I found it easier to line the baking tin with parchment paper and mix the batter in a separate bowl.
Still, if you want to stick to the original, grease your loaf pan well. Next, add all ingredients and whisk until everything is combined. Bake the bread as indicated.
Let the bread cool for 10 minutes. Then run a spatula or knife around the sides of the loaf to loosen it. Remove the bread from the pan and allow it to cool.
Tips for perfect pumpkin bread
- Use pure pumpkin puree: Be sure to buy pure canned pumpkin puree, not pumpkin pie filling. Although they stand next to each other in the baking aisle, they are different ingredients.
- Room temperature ingredients: Cold ingredients like eggs should be at room temperature so they can fully incorporate into the batter.
- Go easy on the stirring: When you mix the dry and wet ingredients, stir until JUST combined (to the point when you no longer see streaks of Bisquick mix). If you over-mix, the bread could end up tough or have many large holes.
- Don’t overbake it: While you don’t want to undercook your pumpkin bread, you also want to avoid over-baking it. If you bake the bread too long, it will dry out. I recommend taking it out of the oven once an inserted toothpick or skewer comes out clean. This will leave you with a moist loaf that stays soft for days.
Mix-in & variation ideas
You can do a few things to change up this Bisquick pumpkin bread. I like to bake this bread often, so it’s nice to have a few variations in my pocket to make it different every time.
- Melted butter: Substitute the vegetable oil with melted unsalted butter. It creates a rich, buttery taste.
- Brown sugar: Feel free to swap out granulated sugar for brown sugar. Light and dark brown sugar work great and add so much depth of flavor.
- Pumpkin pie spice: For a slightly more complex aroma, use pumpkin pie spice in place of cinnamon.
- Dried cranberries: If you aren’t a fan of raisins, prepare the bread with dried cranberries instead.
- Pepitas make a fabulous addition to pumpkin bread. I recommend toasting them in the oven for a few minutes to really bring out the flavor.
- Pecans: If you want a little crunch in your raisin pumpkin bread, try adding a handful of chopped pecans or other nuts.
- Chocolate chips: We love adding semisweet chocolate chips to this bread. You can even use milk or bittersweet chocolate if that is what you prefer.
- Toffee bits: Pumpkin and toffee go so well together, sometimes I like adding a cup of toffee bits to the batter.
How to store Bisquick pumpkin bread
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.
Freeze Bisquick pumpkin bread
To freeze pumpkin bread with pancake mix, wrap the loaf tightly in plastic and then in a layer of tin foil. You can freeze the bread for 2 to 3 months.
Instead of the whole loaf, consider freezing individual slices. Again, wrap each portion tightly to protect it from freezer burn and drying out.
To defrost, place the bread into the fridge overnight. To reheat, pop a slice in the microwave and heat at 20-second intervals until warm.
Reasons to love pancake mix pumpkin bread
- Taste: Pumpkin, cinnamon, and raisins create the perfect fall flavor.
- Texture: The bread is super moist because of pumpkin puree vegetable oil with a light crumb from the Bisquick.
- Time: After just 10 minutes prep and 50 minutes in the oven, the bread is ready to serve in about an hour.
- Ease: Bisquick pumpkin bread is so simple to make with just one bowl and a loaf pan.
- Make–ahead: You can prepare this easy pumpkin bread ahead of time and freeze it for later.
Other Bisquick recipes to try
Bisquick is such a versatile baking ingredient! You can create all sorts of tasty goodies with pancake mix, take a look!
More baking recipes for fall
Fall is in full swing, and I’ve rounded up some of our favorite autumn recipes. They are so easy and delicious that you’ll go back to them year after year!