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 Fat
BETTY'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.
This Easy Pumpkin Bread recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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