Ingredients
Scale
- 2 ½ cups Bisquick baking mix
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- ⅓ cup vegetable oil
- 2 teaspoons pumpkin pie spice
- ¾ cup white chocolate chips plus a few extra for the top
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk the pumpkin puree, sugar, eggs, and oil until smooth.
- Add the Bisquick and pumpkin pie spice, stirring until just combined—be careful not to overmix.
- Fold in the white chocolate chips gently.
- Pour the batter into the prepared loaf pan, smoothing the top and sprinkling a few extra white chocolate chips on top.
- Bake for 55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before transferring to a rack to cool completely.
Notes
Make sure not to overmix the batter for a light texture.
Storing leftovers in an airtight container keeps the bread fresh for several days.
Enhance flavor by adding nuts or other spices as desired.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg