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Anise Pumpkin Bread

Anise Pumpkin Bread
We live in a rural area of Long Island where there's plenty of fresh air and friendly country folks. This recipe has traveled from one end of the island to the other.
8 ServingsPrep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 2 eggs
  • 1 cup packed brown sugar
  • 1 cup canned pumpkin
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/4 cup quick-cooking oats
  • 2 teaspoons baking powder
  • 1 teaspoon aniseed
  • 1/2 teaspoon salt
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 2 to 3 teaspoons milk
  • 1/4 teaspoon anise extract
  • 1/4 teaspoon butter flavoring, optional

Directions

  • In a bowl, combine the eggs, brown sugar, pumpkin, oil and vanilla.
  • In another bowl, combine the flour, oats, baking powder, aniseed and
  • salt; add to pumpkin mixture and stir until well blended. Pour into
  • a greased and floured 8-in. x 4-in. loaf pan.
  • Bake at 350° for 45-50 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pan to a wire rack to cool completely. Combine glaze ingredients;
  • drizzle over bread. Yield: 1 loaf.
© Taste of Home 2013

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Anise Pumpkin Bread (continued)

Nutrition Facts: 1 serving (1 slice) equals 326 calories, 11 g fat (2 g saturated fat), 53 mg cholesterol, 276 mg sodium, 53 g carbohydrate, 2 g fiber, 5 g protein.
© Taste of Home 2013