one pan pumpkin bread

for thanksgiving this year, i found my very old recipe, supplied by Bisquick, in a magazine article featured in Southern Living over fifteen years ago.  this is an old standby recipe that is very tasty and moist.  i have made the recipe many times over the years and it always comes out wonderful.

all of the ingredients are mixed in one bowl and placed into a greased loaf pan.  i always use a ceramic Emile Henry pan and the loaf is perfect every time.  to begin, preheat the oven to 350 degrees.

grease the loaf pan or spray with canola oil. stir together these ingredients: 1/3 cup vegetable oil (i use canola oil), 1 cup canned pumpkin, 2 1/3 cups Bisquick (i use the heart smart Bisquick), 3 eggs, 1 1/2 cups sugar, 2 teaspoons ground cinnamon, and 1/2 cup raisins.  mix in the raisins after making certain all of the ingredients have come together. i use a hand held mixer for this recipe and it works just fine.

bake at least 50 to 55 minutes, testing to make certain the center is fully baked.  to do this, remove the bread from the oven, and use a dry wooden tester.  be certain to rotate the pan when returning to the oven.  when the bread is fully baked, allow to cool before attempting to slice.  remove from the pan after using a metal spatula to loosen the sides from the baking dish.

one pan pumpkin bread is easy and delicious.  guests will love the taste and the texture of this holiday bread.