The long, hot summer days are coming to an end. As wonderful as it’s been to gorge on juicy fruits and sweet, luscious berries, it’s time to savor the flavors of fall. Fresh fall harvests are in full swing and pumpkin is one of the most popular autumnal ingredients. Turn the seasonal bounty into a slice of heaven with this quick pumpkin bread recipe.
One-Pan Pumpkin Bread
(Recipe from BettyCrocker.com)
Prep Time: 10 minutes
Bake Time: 45-55 minutes
1/3 cup vegetable oil
1 cup canned pumpkin
2-1/3 cups Bisquick™ Original baking mix
1-1/4 cups sugar
2 teaspoons ground cinnamon
1/2 cup walnuts or pecans (or raisins, if you prefer)
Heat oven to 350°F.
Generously grease bottom only of 9×5 loaf pan.
Stir all ingredients except nuts in pan with fork until moistened; beat vigorously for 1 minute. Stir in nuts.
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.
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