[personal profile] anarae
This easy bisquick bread recipe turned out to be more like a muffin loaf than true bread. If you're looking for the golden-brown, fill the house scent of baking bread, this isn't the recipe you want. When baking, this smells more like cake than bread. Or, you know, like muffins. Since it's really just a big muffin. You may just want to scoop the batter into muffin cups. It may actually save you some after-slicing crumb clean up, for while the loaf holds together very nicely and has its own moisture to it (although not tons), it is still crumbly when sliced.

Approximate Total Time 1 hour 5 minutes (Or however long it takes you to prep the ingredients and then bake them.)


Yield: 1 loaf


  • Preheat oven to 350 degrees Fahrenheit

  • Mix first 4 ingredients together. (bisquick, sugar, egg and milk)

  • Beat vigorously for 30 seconds.

  • Stir in nuts (optional)

  • Pour batter into greased loaf pan, using a rubber spatula to scrape the sides of the bowl clean, as the batter will need some coaxing if you want to get all of it out.

  • Bake 45 to 50 minutes or until a thin knife inserted into the center of the loaf comes out clean.

  • Cool before slicing.

  • Let your girl toddler lick the spatula and stop worrying she'll drop dead due to a single taste of the forbidden, cakey batter goodness of raw ingredients.

You don't need to use any of the Amazon links provided. You can probably find everything you need far cheaper at a store like Aldi or Wegmans if you've got them. Those are just alternatives.

Note: Be certain to grease your loaf pan well, and if you must use a plastic spatula to loosen the bread from the pan afterword, be gentle or you'll break your spatula. Guilty. I don't think I greased it well enough, though I must say hardly anything was left over in the pan after the loaf had been turned out, and it didn't affect the taste or shape at all. It still looked like a muffin loaf, dense, a touch crumbly and entirely satisfying.
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Anastasia Rae

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