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.
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!
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 chocolate chips because my hubby likes it better than nuts.
I made this vegan by using one mashed banana and a 1/2 cup applesauce in place of the eggs and of course Earth Balance for butter... turned out great!
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 and the kiddos have each eaten 4 of them this morning?
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 recipe is great! I made a couple of changes: 1 c All Purpose White Flour 1 c Whole Wheat Flour 1/4 c 2% milk 2 TBSP Land O'Lakes Olive Oil Margarine in addition to the butter 1 TBSP Olive Oil. I added the liquids because using whole wheat has a tendency to make recipes dry. The bread turned out very moist. I did use the Chinese Five Spice. I also omitted the nuts. Next time I will add those. It took 1hr to bake. I used a 9X9 brownie pan instead of a regular loaf pan.
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 and what a great addition to a sweet bread recipe! Anyway I made this exactly according to the directions. Turned out moist delicious and with great flavor. The batter is THICK so at first I thought I left out some critical liquid ingredient. Not so. The bread is not overly sweet which I love. The boyfriend liked it very much. As usual Chef John has it going on! Made it a second time using toasted pecans and "heaping" amounts of the cinnamon Chinese 5 spice and all spice. Brought it to Thanksgiving for a breakfast bread. Everyone loved it!
I made as written and would have enjoyed more spicing.
