Pumpkin Bread Recipe

Pumpkin Bread Recipe

16
Chef John 21353

"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."

Ingredients

1 h 15 m {{adjustedServings}} servings 282 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 438 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Spray a 9x5-inch loaf pan with cooking spray.
  3. Mix butter and sugar in a large bowl until light and fluffy.
  4. Whisk in eggs one at a time until combined.
  5. Whisk in the pumpkin puree, cinnamon, Chinese five-spice powder, and allspice until combined.
  6. Stir flour, salt, baking powder, and baking soda into the pumpkin mixture and mix until just combined. Stir in chopped walnuts.
  7. Pour batter into the prepared loaf pan.
  8. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
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Reviews

16
  1. 18 Ratings

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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 ...

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 Chin...

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 ...