"A quick bread would make a handsome addition to any holiday dessert table. It is almost like a banana bread, but uses pumpkin puree instead." — Chef John
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unsalted butter, softened
1 (15 ounce) can
Chinese five-spice powder
chopped toasted walnuts
I only made one change and that was using chopped pecans in the bread only because we don't care for walnuts. I did up the pecans to a full cup because I wanted to sprinkle some chopped nuts on top. I made muffins out of this recipe instead of one big loaf. I was able to get 18 muffins out of one recipe. I baked my muffins at 350* for almost 22 minutes. These muffins were moist, chewy, flavorful and all around just WONDERFUL. One of the best pumpkin quick breads I've ever made. I'll make this one again.
I wanted to love it, even my husband said it looked amazing, but it just didn't have enough flavor.
This was just OK. Not great.
I have used other recipes in the past that I liked better.
The batter was very, very thick, so it took longer than the suggested time to cook. I didn't use the Chinese Five-Spice powder. I used Nutmeg instead. The pumpkin flavor wasn't strong enough for my taste. A good starting off point for pumpkin bread, but needs lots of tweaks.
Just took this out of the oven & had to taste it. It is scrumptious! Granted, I didn't use the the Chinese spice either, just went with what I had on hand, which was pumpkin pie spice, I used 3 tsp of it. The rest of the recipe I kept the same . The reason I wanted to use this recipe is, it only makes one loaf. It is SO moist and just wonderful. Mine didn't turn out as high as in the pic above, but nonetheless, a wonderful pumpkin bread recipe, delicious. Thank you!
I always make this. I don't use the Chinese 5 spice or all spice. I use 1 tsp of Epicure's Gingerbread spices and cinnamon. It gives it an extra kick of flavor and is always a hit. I also add a cup of raisins to the mix and leave out the nuts for the kids to take to school.
This was a very easy recipe. I did substitute the Chinese spice with Pumpkin Pie spice. And since the kids don't like nuts I added raisins. It was wonderful.
I love pumpkin and I always look for recipes on pumpkin! This is definitely a good choice for your family. I made some changes on the recipe by replacing all-purpose flour to wholewheat flour, adding about 1/4 cup of milk into the pumpkin purée (to add some moist to the bread). I also replaced walnut with pumpkin seed (I ran out of walnut) and bake it in a bear muffin tray. My three-year old boy loves it very much.
This was delicious! I made a few changes; substituted flour with Gluten Free Flour, substituted Chinese 5 spice powder with ground cloves & added 1/3 cup of milk & 1 tsp of vanilla when doubling the recipe. It yielded 8 mini loaves on 350 not 325 for 45-50 min. I also live in high altitude, (5,000 feet above sea level). I used my own pumpkin puree and I also did not use any nuts. Let cool 5 min then dump loaf onto plastic wrap & wrap up, this keeps it very moist.
To make puree scrape the pumpkin out, line a pan with heavy duty foil, smear butter on foil, and then cut into 4 large pieces and bake on 350 until you can pierce the flesh easily with a knife(around 1hr covered), let it cool down to handle, scoop out or slice flesh off. Puree in a food processor. Remember to double the puree if doubling recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Bread Recipe
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 124
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