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Easy Pumpkin Bread Recipe

Course Dessert
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 10 slices
Author Kate


  • 1 c sugar
  • 3 eggs
  • 2/3 c pumpkin canned
  • 3/4 c Bisquick/biscuit baking mix
  • 2 t cinnamon
  • 1 t. pumpkin pie spice
  • 2 c powdered sugar divided
  • 8 oz cream cheese softened
  • 1/4 c butter softened
  • 1 t. vanilla


  1. Gradually add sugar to eggs and beat with an electric mixer on medium speed for 5 minutes.
  2. Add pumpkin, Bisquick and dry spices.
  3. Spread mix onto a greased piece of wax paper in a 10x15 jelly roll pan. ** If you are using pecans, sprinkle your mixture with pecans at this point.
  4. Bake at 375 for 15 minutes.
  5. While that is in the oven, sift 1 cup of powdered sugar into a clean dish towel or tea towel.
  6. Once cake is finished baking turn upside down onto towel and carefully remove wax paper.
  7. Wrap the cake up into a roll inside the towel.
  8. Cool completely on a rack with the seam side down.
  9. Mix cream cheese, butter to make filling.
  10. Add remaining 1 cup powdered sugar and vanilla.
  11. Unroll cake, spread cream cheese mixture and reroll without the towel.
  12. Place seam side down onto plate and serve.
  13. Refrigerate for 2 hours or so.
  14. ** You may need to sift on extra powdered sugar if covered in the fridge as some of the powdered sugar may come off.