Chef Johns Holiday Pumpkin Bread

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.

Step: 1

Preheat the oven to 325 degrees F (165 degrees C).

Step: 2

Spray a 9x5-inch loaf pan with cooking spray.

Step: 3

Mix butter and sugar in a large bowl until light and fluffy.

Step: 4

Whisk in eggs one at a time until combined.

Step: 5

Whisk in the pumpkin puree, cinnamon, Chinese five-spice powder, and allspice until combined.

Step: 6

Stir flour, salt, baking powder, and baking soda into the pumpkin mixture and mix until just combined. Stir in chopped walnuts.

Step: 7

Pour batter into the prepared loaf pan.

Step: 8

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.