Bisquick Pumpkin Bread Recipes

BISQUICK PUMPKIN BREAD

Steps:

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

PUMPKIN BISCUITS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet.
• Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the pumpkin and mix to form a soft dough.
• On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet.
• Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven.

ONE-PAN PUMPKIN BREAD

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.

PUMPKIN BREAD

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.

EASY PUMPKIN BREAD

Steps:

• 1. Heat oven to 350°. Generously grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches or 1 loaf pan, 9 x 5 x 3 inches.2. Stir all ingredients except raisins in large bowl until well blended. Stir in raisins. Pour into pans.3. Bake 8-inch loaves 40 to 50 minutes, 9-inch loaf 50 to 60 minutes, or until toothpick inserted in center comes out clean cool 10 minutes. Loosen sides of loaves from pan remove from pans to wire rack. Cool completely, about 1 hour, before slicing.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 375°. Use 4 eggs, 2 cups baking mix and 1 cup sugar. Add 1/4 cup all-purpose flour.NUTRITION FACTS: 1 Slice: Calories 210 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 40mg Sodium 260mg Carbohydrate 32g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 34% Vitamin C 0% Calcium 4% Iron 6% DIET EXCHANGES: 1 Starch 1 Fruit 1 1/2 FatBETTY'S TIPs: For Mini Pumpkin Breads, generously grease bottoms only of 8 miniature loaf pans, 4 1/2 x 2 3/4 x 1 1/2 inches. Prepare recipe as directed, except bake loaves about 35 minutes.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PUMPKIN BARS- BISQUICK

Steps:

• Heat oven to 350*. Grease jelly roll pan, 15x10x1.
• Beat all ingredients except raisins and frosting in large bowl with electric mixer on low for 30 seconds, scraping bowl frequently. beat on medium 2 minutes, scraping bowl occasionally. Stir in raisins. pour into pan.
• Bake 25 to 30 minutes or until toothpick inserted comes out clean. Cool completely, about 2 hours. Frost with cream cheese frosting.
• Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low until smooth. Gradually beat in powdered sugar on low until smooth.
• For bars cut into 8 rows by 6 rows. Store in refrigerator.