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.
Preheat the oven to 325 degrees F (165 degrees C).
Spray a 9x5-inch loaf pan with cooking spray.
Mix butter and sugar in a large bowl until light and fluffy.
Whisk in eggs one at a time until combined.
Whisk in the pumpkin puree, cinnamon, Chinese five-spice powder, and allspice until combined.
Stir flour, salt, baking powder, and baking soda into the pumpkin mixture and mix until just combined. Stir in chopped walnuts.
Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Per Serving: 282 calories; protein 4.8g; carbohydrates 36.8g; fat 13.7g; cholesterol 51.3mg; sodium 438.2mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.