Recipe: Bisquick Banana Bread, Date Nut Bread or Pumpkin Nut Bread

BANANA-NUT BREAD

3 cups Bisquick baking mix
2/3 cup sugar
2 eggs
1/2 cup milk
1 cup mashed bananas (about 2 medium)
3/4 cup chopped nuts

Heat oven to 350 degrees F. Grease and flour loaf pan, 9 x 5 x 3 inches.

Beat all ingredients except nuts in large bowl on low speed, scraping bowl frequently, 30 seconds. Beat on medium speed, scraping bowl occasionally, 3 minutes. Stir in nuts. Pour into pan.

Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool 10 minutes; remove from pan. Cool completely before slicing. Refrigerate any remaining bread.

DATE-NUT BREAD:
Mix 1 l/2 cups cut-up dates and 1/2 cup boiling water; cool. Substitute date mixture for the bananas.

PUMPKIN-NUT BREAD:
Substitute 1 cup canned pumpkin for the bananas. Beat in 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg and 1/2 teaspoon ground cloves.

High Altitude Directions (3500 to 6500 feet):
Heat oven to 375. For banana and pumpkin, decrease baking mix to 2 1/2 cups and sugar to 1/2 cup; add 1/2 cup Gold Medal all-purpose flour. Bake about 5O minutes. For date, decrease baking mix to 2 1/3 cups and sugar to 1/2 cup; add 2/3 cup Gold Medal all-purpose flour. Bake 50 to 55 minutes.