Our Five Spice Pumpkin Bread is the best pumpkin bread you’ll ever have! This is a family recipe that appears this time of year without fail! It’s altered slightly in this recipe with the addition of the Chinese Five Spice. This spice adds so many layers of flavor like cinnamon, fennel seeds, and star anise. Trust me, it’s subtle so you won’t really notice it’s in there but you’ll say, “That’s really good, wonder what makes it taste like this?” This recipe makes a butt load of pumpkin bread so you’ll need two large loaves and maybe even another little one for the extra batter. I like to freeze these and pull them out whenever I want to serve something sweet. If you don’t want that much you can always cut the recipe in half. But, once you taste this pumpkin bread you’ll want to make it over and over again! Happy Holidays!
Moist and delicious, this Five Spice Pumpkin Bread tastes so good! You’ll want to make this every year for the holidays!
You could eat this pumpkin bread batter right out of the bowl, but save the calories and just lick the spoon!
Pour the pumpkin bread batter into two large loaf pans. You may even need another small pan for this recipe.
Gorgeous, golden-brown Five Spice Pumpkin Bread! Let cool before removing from the pan.
Slice and serve. This is the BEST pumpkin bread you’ll ever taste!
- 3 cups sugar
- 4 eggs
- 1 cup canola or vegetable oil
- 2 teaspoons vanilla
- ⅔ cups water
- 3⅓ cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon Chinese Five Spice
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup pumpkin purée
- 1 cup chopped walnuts
- Preheat the oven to 350 degrees.
- In a mixer, mix together the sugar, eggs, oil, vanilla, and water until mixture is light yellow. In a separate mixing bowl, sift the flour, baking soda and baking powder into the bowl. In batches, slowly add the dry ingredients to the wet ingredients, until well combined. Scrape down the sides of the mixing bowl and add in the Chinese five spice, cinnamon, nutmeg, salt, and pumpkin purée and mix on medium until combined. Stir in the chopped walnuts.
- Pour the batter into two large loaf trays and bake for 1 hour, or until a toothpick comes out clean. Let cool before removing the bread from the pans and slice once cooled.
If you liked this recipe, try our Pumpkin Manju Sweets.
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This not-so-traditional Vietnamese Bánh Mì sandwich is crazy delicious! Made with slow cooker pulled pork, this delish dish actually has Chinese Five Spice seasoning for the rub, making it not-so-Vietnamese either! You can make the pickled veggies ahead of time for the topping. And, the pickled veggies make a great salad all by itself! Try serving this sammy open-faced for a twist, and to save some calories (I’m all about saving calories!). Or, go for the gusto and eat the whole loaf — it’s that good!
Add the pork shoulder to a slow cooker and walk away for four hours!
Pickled veggies are the crunchy topping to this yummy Bánh Mì sandwich!
- 4 pounds pork shoulder, fat trimmed, cut into large chunks
- 2 tablespoons Chinese Five Spice powder
- 4 tablespoons low sodium soy sauce(or liquid aminos)
- ¼ cup hoisin sauce
- 2 tablespoons honey
- 2 tablespoons dry sherry cooking wine
- 2 tablespoons garlic, minced
- 2 tablespoons fresh ginger, minced
- Sriracha aioli
- 2 loaves Báhn Mì bread, or thick loaf baguette
- For the Pickled Vegetables:
- ½ English cucumber, sliced very thin
- 3 carrots, peeled and julienned
- 4 large radishes, sliced very thin
- 1 jalapeño, seeded and sliced very thin
- 3 tablespoons salt
- 4 tablespoons sugar
- 1 cup rice vinegar
- 1 cup water
- ¼ cup fresh cilantro
- Place the pork in a large bowl and rub in the Chinese Five Spice until pork is completely coated. Let sit for 5 minutes.
- In another bowl, whisk together the soy sauce, hoisin sauce, honey, sherry, garlic, and ginger. Place the pork at the bottom of a slow cooker and pour the mixture over the pork, tossing to coat. Cook the pork on high for 4 hours, or low for 8 hours. Stir halfway through. When the pork is finished, shred the pork with two forks, discarding any fat. Keep warm.
- While the pork is cooking, place the sliced veggies in a large bowl. Add 1 tablespoon salt and 1 tablespoon sugar to the veggies and stir to coat well. Let sit for 10 minutes to draw out the moisture. Rinse well and drain. In a small bowl, whisk together the vinegar, water, and remaining 2 tablespoons salt and 3 tablespoons sugar. Stir until dissolved. Pour over the veggies and set aside for at least 1 hour.
- To make the aioli: Combine 3 tablespoons sriracha sauce with 4 tablespoons low-fat mayonnaise.
- To assemble the Bánh Mì sandwich, slice the baguette in half and cut into evenly portioned sizes (about 3 inches). Spread the aioli on the bottom of the baguette. Layer with pulled pork, pickled veggies, and cilantro leaves.
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