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Anise Pumpkin Bread Recipe

Anise Pumpkin Bread Recipe

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 YIELD:8 servings


  • 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


  • 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 8x4-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.

Nutritional Facts

1 slice: 326 calories, 11g fat (2g saturated fat), 53mg cholesterol, 276mg sodium, 53g carbohydrate (35g sugars, 2g fiber), 5g protein.

Reviews for Anise Pumpkin Bread

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Cwaz23 User ID: 6908223 214744
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!"

HOGWriter User ID: 3126553 67111
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."

Wista User ID: 6331796 145885
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 [email protected]"

Wista User ID: 6331796 58456
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."

LegalSec User ID: 548619 99057
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."

angiegillespie User ID: 5288613 58440
Reviewed Nov. 8, 2010

"Where's the spices?"

biddinger User ID: 5429339 62541
Reviewed Nov. 7, 2010

"I did not care for this recipe. It was very dense."

juszme5 User ID: 1331206 132374
Reviewed Oct. 8, 2009

"Where to find aniseed for this recipe?"

chilipepper99 User ID: 1480708 58436
Reviewed Dec. 21, 2008

"If you like recipes with anise, you'll love this one. In fact, it is now one of my favorite bread recipes."

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