This recipe is from Betty Crocker's Cookbook for Boys and Girls (1981 ed.) and calls for a 16-ounce can of pumpkin. A can of pumpkin today only contains 15 ounces of the ingredient. Luckily, the missing ounce doesn't affect the loaf's flavor.
The recipes are designed to be made by kids, so they're kept as simple as possible. But that doesn't make this pumpkin loaf any less delicious. In fact, it's wonderful!
- 1 cup sugar
- 1 egg
- 1 can (15 oz.) of pumpkin
- 3 cups biscuit baking mix, aka/Bisquick baking mix
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
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Preheat oven to 350 degrees (F). Liberally grease a 9x5x3-inch loaf pan.
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Beat 1 cup sugar, 1 egg, and the pumpkin in a mixer bowl on medium speed around 30 seconds, until well combined. Gradually add the other ingredients and beat until the batter is smooth.
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Pour the batter into the greased pan and bake for 50 minutes to an hour, or until a wooden toothpick inserted into the loaf's center comes out clean.
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Cool the loaf, then remove it from the pan and cut into serving slices.
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I added some coarse sparkling sugar to the top of the loaf before baking.
Servings: 8 full-size pieces or 16 half-size pieces.