Easy Bisquick Bread Recipes

Steps:

• Heat oven to 350°F. Grease bottom of 9x5x3-inch loaf pan.
• Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and nuts. Pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Steps:

• Preheat oven to 35O°F.
• Mix first 4 ingredients together.
• Beat vigorously for 30 seconds.
• Stir in nuts (optional).
• Pour batter into greased loaf pan.
• Bake 45 to 50 minutes.
• Cool before slicing.

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
• In 2-quart saucepan, melt 3/4 cup butter. Add brown sugar and cream; heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat. Pour into pan; sprinkle with pecans.
• In large bowl, stir Bisquick mix, milk, granulated sugar, 3 tablespoons butter, the vanilla and egg until soft dough forms. Shape dough into 1-inch balls.
• In small bowl, mix granulated sugar and cinnamon. Roll each ball in sugar mixture; place randomly in pan. Sprinkle with any remaining sugar mixture.
• Bake 22 to 28 minutes or until golden brown. Cool in pan 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.

Steps:

• Combine Bisquick, oats and sugar.
• Combine egg, milk and oil.
• Add to the dry mixture, beating until smooth.
• Stir in chips and nuts.
• Bake in a greased, wax paper-lined bread pan for 70 minutes at 350.
• Cool 10 minutes and remove from pan by lifting the wax paper.
• Wait for bread to cool before removing wax paper to avoid excessive crumbling.