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 and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the pumpkin puree, sugar, eggs, and oil until the mixture is smooth.
- Add the Bisquick and pumpkin pie spice, then stir until just combined; avoid overmixing. Fold in the white chocolate chips.
- Pour the batter into the prepared loaf pan, smooth the top, and scatter a few extra white chocolate chips over it.
- Bake for 55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
Notes
For extra moistness, make sure not to overmix the batter.
You can substitute the white chocolate chips with dark chocolate or nuts if you prefer.
Store leftovers in an airtight container at room temperature for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.