Recipes & Cooking Desserts & Baking Bread Quick Breads & Rolls This Five-Spice Pumpkin Bread Is Filled with Fall Flavor 4.7 (3) 2 Reviews A brown butter miso glaze is the salty, sweet, slightly funky surprise that makes this quick bread a standout. By Katlyn Moncada Katlyn Moncada Katlyn Moncada is the associate food editor at BHG.com, sharing food news and tutorials on becoming better home cooks. She is a writer and editor with nearly a decade of experience in digital media, photography, and video production. Learn about BHG's Editorial Process and Sarah Martens Sarah Martens Sarah Martens is the Senior Editor overseeing food at Better Homes & Gardens digital. She has been with the BHG brand for more than 10 years. Learn about BHG's Editorial Process Published on September 20, 2023 Recipe tested by Emily Nienhaus Recipe tested by Emily Nienhaus Emily is a recipe developer at Dotdash Meredith in the Better Homes & Gardens Test Kithcen with a focus on food trends, and inventing new ways to bring interesting flavors to your dinner table. When not in the kitchen Emily enjoys hiking, camping and spending time with friends, although these hobbies always lead back to food being the focus. Learn more about the Better Homes & Gardens Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Carson Downing. Food Styling: Kelsey Moylan Prep Time: 20 mins Bake Time: 55 mins Cool Time: 10 mins Total Time: 1 hr 25 mins Servings: 32 Jump to Nutrition Facts No shade to Grandma, but this isn’t her pumpkin bread. In place of traditional pumpkin spice, we’ve swapped in its sassier cousin, five-spice powder, and instead of canned pumpkin, we used roasted Autumn Frost (similar to butternut). There’s no need to call it “squash bread”—you might be surprised to learn that a can of pumpkin may include squash as well. Should You Used Fresh or Canned Pumpkin in this Pumpkin Bread Recipe? Either canned or fresh pumpkin will work in this easy pumpkin bread recipe. Be sure to use canned pumpkin puree rather than pumpkin pie filling. If you want to use homemade puree, read on for our instructions for making pumpkin puree. How to Make Homemade Pumpkin Puree Early Abundance and Winter Luxury pie pumpkins made our favorite purees. Preheat oven to 375°F. Cut pumpkins or squash into 5×5-inch pieces, removing any seeds or strings. Arrange pieces, rind side up, on foil-lined baking pans. Bake, uncovered, 1 to 11/2 hours or until tender. When cool, scoop pulp out of rinds (discard rinds) and into a food processor; blend until smooth. Spoon puree into a fine-mesh sieve; let stand 1 hour to drain. Lightly press to remove additional liquid; discard liquid. Use puree as directed. Here are the quantities you'll have depending on what you use: 2 1/2 lb. Pie pumpkin = 1 3/4 cups strained puree 3 1/2 lb.Pie pumpkin = 2 1/2 cups strained puree 1 15-oz. Can pumpkin = 1 3/4 cups Pumpkin Substitutes to Finish Your Recipes in a Pinch How to Make Pumpkin Bread We've outlined the step-by-step directions to making homemade pumpkin bread below but the method is very simple. Mix the Batter: First, beat the sugar with the oil and eggs until smooth. Then, alternate adding in the dry and wet ingredients. Beat in the pumpkin until just combined.Bake the Quick Bread: Bake the loaf until a toothpick comes out clean and let it cool completely. It's best served after it has rested overnight.Add the Glaze: Finish this pumpkin bread recipe with a brown butter glaze. How to Freeze Pumpkin Bread Wrap cooled unglazed bread in plastic wrap, then wrap in foil or place in a resealable plastic freezer bag. Freeze up to 6 months. Thaw in the refrigerator overnight. Glaze before serving. Ingredients 3 cups granulated sugar 1 cup vegetable oil 4 large eggs 4 teaspoons vanilla 1 3/4 cups all purpose flour 1 1/2 cups rye flour 2 tablespoons malted milk powder 2 teaspoons baking soda 1 1/2 teaspoons 5 spice powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2/3 cup milk 2 cups pumpkin or squash puree 1/2 cup salted butter 1 tablespoon white miso paste 2 cups powdered sugar 2 to 4 tablespoons milk Directions Preheat oven to 350ºF. Grease bottoms and 1/2 inch up sides of two 9x5-inch loaf pans. In an extra-large bowl beat granulated sugar and oil with a mixer on medium until combined. Beat in eggs and 2 tsp. of the vanilla. In a large bowl stir together the flours, malted milk powder, baking soda, five-spice powder, cinnamon, nutmeg, and 1 1/2 tsp. salt. Add flour mixture and the 2/3 cup milk alternatively to sugar mixture, beating on low after each addition just until combined. Beat in pumpkin just until combined. Spoon batter evenly into prepared loaf pans. Bake until a toothpick inserted in centers comes out clean, 55 to 60 minutes. Cool in pans on a wire rack 10 minutes. Remove from pans and cool completely. Store overnight before serving. In a small saucepan cook butter over medium until browned, 5 to 7 minutes. Remove from heat. Add miso; whisk until well incorporated. Whisk in powdered sugar, the remaining 2 tsp. vanilla, and 2 to 4 Tbsp. milk to make a smooth glaze. Drizzle over loaves. Rate It Print Nutrition Facts (per serving) 251 Calories 11g Fat 37g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 250.7 % Daily Value * Total Fat 10.7g 14% Saturated Fat 2.7g 13% Cholesterol 31.5mg 10% Sodium 136.9mg 6% Total Carbohydrate 37.1g 13% Dietary Fiber 1.1g 4% Total Sugars 27.2g Protein 2.5g 5% Vitamin D 0.2mcg 1% Vitamin C 0.8mg 1% Calcium 20.3mg 2% Iron 0.7mg 4% Potassium 91.9mg 2% Fatty acids, total trans 0.3g Vitamin D 8.6IU Alanine 0.1g Arginine 0.1g Ash 0.6g Aspartic acid 0.2g Caffeine 0.5mg Carotene, alpha 415.7mcg Choline, total 23.6mg Copper, Cu 0.1mg Cystine 0g Energy 1048.7kJ Fluoride, F 0.4mcg Folate, total 19.5mcg Glutamic acid 0.6g Glycine 0.1g Histidine 0.1g Isoleucine 0.1g Leucine 0.2g Lysine 0.1g Methionine 0.1g Magnesium, Mg 9mg Manganese, Mn 0.2mg Niacin 0.6mg Phosphorus, P 46mg Pantothenic acid 0.2mg Phenylalanine 0.1g Phytosterols 17.2mg Proline 0.2g Retinol 38.1mcg Selenium, Se 5.5mcg Serine 0.1g Starch 0.1g Theobromine 4.5mg Threonine 0.1g Vitamin E (alpha-tocopherol) 1mg Tryptophan 0g Tyrosine 0.1g Valine 0.1g Vitamin A, IU 1019.5IU Vitamin A, RAE 82.7mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg Vitamin K (phylloquinone) 14.5mcg Water 27.8g Zinc, Zn 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.