Anise Pumpkin Bread
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
YIELD: 1 loaf (12 pieces)
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.
Ingredients
-
2 large eggs, room temperature
-
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 2% milk
-
1/4 teaspoon anise extract
-
1/4 teaspoon butter flavoring, optional
Directions
-
1.
Preheat oven to 350°. 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 until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over bread.
Nutrition Facts
1 piece: 219 calories, 7g fat (1g saturated fat), 31mg cholesterol, 197mg sodium, 36g carbohydrate (24g sugars, 1g fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC