- 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
- 1/2 cup confectioners' sugar
- 2 to 3 teaspoons milk
- 1/4 teaspoon anise extract
- 1/4 teaspoon butter flavoring, optional
- 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.
Reviews for Anise Pumpkin Bread
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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.
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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.