In a large bowl, whisk together Bisquick, sugar, brown sugar, nutmeg and cinnamon.
Add pumpkin puree, vegetable oil and eggs. Mix well until you have a smooth batter.
Pour the batter into a prepared loaf pan (I lined mine with parchment paper) or you can heavily spray your loaf pan with non-stick cooking spray.
Top with chopped walnuts (or preferred nuts, pumpkin seeds, or chocolate chips).
Bake for 45-50 minutes. Remove and let cool completely.
For vegan pumpkin bread just substitute the eggs (such as mashed banana). The Bisquick mix is already vegan! Use 1/4 cup mashed banana per egg, so you will need 3/4 cup mashed bananas for this recipe.Wrap your cooled pumpkin bread tightly in plastic wrap and store it on the counter for up to three days. If you're looking for a way to make your pumpkin bread last even longer, try storing it in the fridge!To freeze your pumpkin bread, wrap the loaf tightly in cling wrap, then again with aluminum foil. The pumpkin bread can be frozen for 2-3 months. Defrost it by setting it on the counter before you want to serve it.This recipe can be made into 4 mini loaves. The baking time is about 40 minutes, depending on your oven.