Five Spice Pumpkin Bread

pumpkin bread

Sweets | December 18, 2017 | By

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!

Pumpkin BreadMoist and delicious, this Five Spice Pumpkin Bread tastes so good! You’ll want to make this every year for the holidays!

pumpkin breadYou could eat this pumpkin bread batter right out of the bowl, but save the calories and just lick the spoon!

pumpkin breadPour the pumpkin bread batter into two large loaf pans. You may even need another small pan for this recipe.

pumpkin breadGorgeous, golden-brown Five Spice Pumpkin Bread! Let cool before removing from the pan.

pumpkin breadSlice and serve. This is the BEST pumpkin bread you’ll ever taste!

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Five Spice Pumpkin Bread
Serves: 2 loaves
  • 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
  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.

pumpkin desserts

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Chinese five spice

Pumpkin Manju Sweets

pumpkin sweets

Sweets | October 9, 2017 | By

It’s pumpkin time peeps! Who doesn’t love pumpkin everything? Here’s an awesome Asian treat using pumpkin puree as the sweet filling. These popular Japanese manju treats are usually filled with sweet red or green bean paste and are available at most Asian bakeries. This seasonal version is just as delish but filled with the goodness of sweet pumpkin and sweet potatoes. They taste like mini pumpkin pies! We like to get organic pumpkin puree at TJ’s of course! The pastry itself is super easy to make (like sugar cookie dough), and forming these beauties is simple. Don’t forget to brush with the egg wash when you bake these so they shine, shine, shine!

pumpkin sweets 

Gorgeous golden brown Pumpkin Manju Sweets are the perfect bite for a light after-dinner treat.

This made-from-scratch sugar cookie dough is so simple to make. But feel free to “cheat” and pick up some cookie dough at your grocery store!

pumpkin cookiesThese sweets are so easy to assemble. Flatten out the dough on a floured surface. Place about a teaspoon of the filling in the middle and wrap the dough around it. Flip it over and press your thumb into the middle adding a few pine nuts. Make small slits around the dough and brush with the egg wash for a golden finish.

pumpkin cookiesGorgeous pumpkin filled dough makes these taste like mini pumpkin pies!

pumpkin pureePick up a few cans of Trader Joe’s organic pumpkin puree for the manju filling.

pumpkin manju sweetsJust one bite will make you dive right in! Go for it! These are worth the extra calories!

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Pumpkin Manju Sweets
Serves: 24-26
  • 1 cups white sugar
  • ½ cup butter, softened (1 stick)
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1 tablespoons baking powder
  • 1 large cooked sweet potato, flesh only (about 1 cup)
  • 1 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • ¼ cup powdered sugar
  • 2 tablespoons pine nuts
  • 1 beaten egg for egg wash
  1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper on top. In a mixer, beat sugar and butter together until creamy and smooth. Beat in eggs, one at a time until smooth. Add vanilla extract and beat well.
  2. Sift together flour and baking powder in a large bowl. Gradually add flour mixture into butter mixture, mixing well after each addition, until dough is smooth.
  3. In a mixing bowl, mash the sweet potato, pumpkin puree, pumpkin pie spice, and powdered sugar together until well combined and smooth. Set aside.
  4. To make cookies: Generously flour your hands and working surface. Make walnut-size balls from the dough and press into 4-inch circles, making circles thicker in the center and thinner on the edges. Spoon about 1 teaspoon of the filling into the center of each dough circle. Gather the edges together and pinch dough around the filling until sealed. Place dough ball, pinched-side down, on the prepared baking sheets about 2 inches apart. Using your thumb make an imprint into the center of each dough ball. Place 4-5 pine nuts into each imprint. Use a knife to create thin slits around the tops of the ball to create a pumpkin look. Brush dough balls with egg wash.
  5. Bake in preheated oven until tops are lightly golden brown, about 15-17 minutes.

If you liked this recipe, try our Matcha Green Tea Cupcakes

matcha green tea cupcakes

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