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Chef John's Holiday Pumpkin Bread

Chef John

"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."
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Ingredients

1 h 15 m servings 282 cals
Original recipe yields 12 servings (1 9x5-inch loaf )

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Directions

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  • Prep

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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.

Nutrition Facts


Per Serving: 282 calories; 13.7 g fat; 36.8 g carbohydrates; 4.8 g protein; 51 mg cholesterol; 438 mg sodium. Full nutrition

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Reviews

Read all reviews 42
  1. 47 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

Even though I used brown sugar rather than white this was quite bland. I did not have all the spices but I used my usual pumpkin pie spices. It just tasted too much like flour. It also needed an...

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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 ...

Great recipe! I've made this a couple of times and comes out perfect each time. I do put a little ginger in instead of the Chinese spice because I don't have that in my stock. I also do chocolat...

This recipe caught my eye because it has less sugar than other recipes and the addition of Chinese 5-Spice as an ingredient. This is a spice I really like and use regularly in stir-fry cooking,...

Turned out well.i subbed half the sugar for brown sugar, and used and extra 1/2 tsp of cinnamon, 1/4 tsp ginger and 1/4 tsp allspice in the place of Chinese 5 spice.Baked them as petite loafs an...

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, a...

I added two ripe bananas to the recipe and an 1/8 teaspoon of nutmeg. Moist and delicious.

Liked this recipe because of the moistness and richness of using 1 can of pumpkin for 1 loaf. Substituted my own spices: 1/2 tsp. cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. allspice, 1/4 tsp. nu...