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Anise Pumpkin Bread Recipe
Anise Pumpkin Bread Recipe photo by Taste of Home

Anise Pumpkin Bread Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 8 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
Originally published as Anise Pumpkin Bread in Country October/November 2004, p51

Nutritional 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.

Reviews for Anise Pumpkin Bread

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 13, 2014

"Making this for the second time. The additional flavor of the anise adds so much to the pumpkin/brown sugar! Used egg substitute and Truvia blend to help with the calories.

Just love this recipe!"

MY REVIEW
Reviewed May. 13, 2013

"Bread turned out just like the picture - moist, but not gooey. Recipe did not specify to use whole, ground or cracked anise seeds so I used 1/2 ground and 1/2 cracked. The licorice accent was barely detectable and family enjoyed the flavor it gave to bread. However, they thought additional flavoring in glaze overwelmed it (I think it's a matter of personal taste.) We will definately make again as a preferred alternative to the otherwise heavy pumpkin breads frequently seen."

MY REVIEW
Reviewed Nov. 9, 2011

"My daughter wants to read my posts,I'm Wista, and we can't find them. Would you please send them to her at elmerngrace@montanasky.net"

MY REVIEW
Reviewed Nov. 8, 2011

"Delicious! The topping makes it. I suggest dividing the batter into two loaf pans so that because the baked loaves will be shorter you will get frosting in every bite. Or,to the loaf, add anise extract along with the seed to boost the flavor. I used a fresh pumpkin baked and mashed which has a milder flavor than canned."

MY REVIEW
Reviewed Dec. 17, 2010

"I haven't made it yet. I am responding to a reviewer "Juszme5" she asked where to get aniseed. I buy it at my local grocery store in the spice aisle. McCormick's has it in a glass bottle with a green cap. Alittle expensive but a little goes a long way. I use it in my pizzelle cookie recipe. Gives a very nice flavor so that is probably why there is no other spices in the recipe. Thanks."

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