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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Dazzle your party guests with these Asian-style Savory Pumpkin Wonton Bites! Wontons are incredibly versatile! Our spin on these delicious appetizers combine pumpkin puree with sweet roasted garlic and fragrant Chinese five spice. We steamed them in a bamboo steamer first. You can stop there, or take the next step and quickly fry them for a nice crispy bite. Fresh wontons sure beat the frozen-in-the-bag version! Don’t be skittish about making wontons. They don’t have to look perfect! Just a nice seal on all sides will do (think triangle and you’re golden!) so the stuffing doesn’t leak out. You can purchase wonton wrappers at most grocery stores in the produce section. This is a truly unique appetizer that will be gobbled up quickly!
These savory pumpkin wontons are a winner for apps! Serve them warm with a sprinkle of basil and parmesan cheese on top!
Place the stuffed wonton wrappers on a baking sheet before steaming.
Steam the wontons in a bamboo steamer or stove-top steaming insert.
Fry the wontons in a skillet after steaming, and serve warm!
- 1 whole bulb of garlic
- 1 teaspoon extra virgin olive oil
- 1 medium shallot, minced
- 1 cup organic pumpkin puree
- ¼ teaspoon Chinese Five Spice
- ⅛ teaspoon cayenne pepper
- Salt and pepper
- ¼ cup fresh Thai basil, chopped (or regular basil, reserve extra for garnish)
- 14 square wonton wrappers
- 2 tablespoons canola oil
- 1 tablespoon grated Parmigiano-Reggiano cheese
- Preheat oven to 400 degrees. Cut off the tip of the garlic bulb and place in the middle of a sheet of aluminum foil. Fold the sides around the garlic bulb sealing at the top. Place in the middle of the oven. Roast the garlic for 45 minutes. Remove from oven and let cool.
- Meanwhile, in a medium nonstick skillet, add teaspoon of olive oil over medium-high heat. Sauté the shallots about 3 minutes until softened. Set aside to cool. Wipe out the skillet.
- To make the filling: Squeeze out the roasted garlic from the skin into a medium mixing bowl. Add in the pumpkin puree, shallots, Chinese Five Spice, cayenne pepper, a pinch of salt and pepper, and basil. Mix together with a fork.
- To make the wontons: Using one wonton wrapper at a time, place a teaspoonful of the pumpkin mixture into the middle of the wrapper. Using your fingertip, brush the two top sides with water and fold up to meet the top, forming a triangle. Brush the two pointed ends with water and fold the ends over each other to seal, forming a pocket. Place on a baking tray lined with parchment paper. Repeat with other wonton wrappers.
- Place the wontons in a single layer in a bamboo steamer or other stove-top steamer sprayed with cooking spray. Steam for about 10 minutes. Heat the non-stick skillet with canola oil over medium-high heat. Brown the wontons for about 2 minutes on each side. Transfer the wontons to a serving platter. Sprinkle with cheese and garnish with extra basil. Serve immediately.
If you liked this recipe, try our Pork Potstickers
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