One Pan Pumpkin Bread
A moist, flavorful pumpkin bread with raisins and cinnamon, baked in one pan for easy preparation and perfect for fall gatherings or cozy mornings.
Ingredients
Instructions
- Preheat oven to 350°F.
- Generously grease the bottom of a 9 x 5 x 3-inch loaf pan.
- In the pan, stir vegetable oil, pumpkin, eggs, baking mix, sugar, and cinnamon together with a fork until moistened; beat vigorously for 1 minute.
- Stir in raisins.
- Bake until a wooden pick inserted in the center comes out clean, about 45 to 55 minutes.
- Cool for 5 minutes.
- Run a knife or metal spatula around the sides of the loaf to loosen; remove from pan.
- If the loaf sticks to the sides of the pan, press gently on the sides with a knife.
Tips & Substitutions
For a richer flavor, consider substituting half of the sugar with brown sugar. If you prefer a healthier option, you can use unsweetened applesauce in place of the vegetable oil. Adding chopped nuts or chocolate chips can enhance texture and taste. Make sure to mix the batter just until combined to keep the bread light and fluffy.
Serving Suggestions
Serve warm with a pat of butter or cream cheese for a delightful treat. This pumpkin bread pairs beautifully with a hot cup of coffee or tea, making it a perfect addition to your breakfast or afternoon snack. For a festive twist, serve it alongside a scoop of vanilla ice cream for dessert or as part of a brunch spread with other American recipes.
Storage & Reheating
Store any leftover pumpkin bread in an airtight container at room temperature for up to three days. For longer storage, wrap it well in plastic wrap and freeze for up to three months. To reheat, simply place slices in the microwave for about 15-20 seconds or warm in a preheated oven at 350°F for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of One Pan Pumpkin Bread contains roughly 311 calories, with 5g protein, 80g carbohydrates, and 3g fat. It is an excellent source of dietary fiber (91% of the Daily Value), calcium (41% of the Daily Value), and iron (27% of the Daily Value), and a good source of vitamin A and potassium. It also contributes 26g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. To prepare, roast and puree a small pumpkin, making sure to drain excess moisture to avoid a soggy bread. Use about 1 cup of fresh puree for this recipe, ensuring it has a similar consistency to canned pumpkin.
What can I substitute for Bisquick?
If you don't have Bisquick on hand, you can make your own baking mix by combining 2 1/3 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. This will work well in the recipe and deliver similar results as the store-bought mix.
How do I know when the bread is done baking?
The bread is done when a wooden pick or toothpick inserted into the center comes out clean. Start checking around 45 minutes, but it may take up to 55 minutes depending on your oven. It's better to check a few minutes early to prevent over-baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).