Title: Five Spice Pumpkin Bread
Categories: Breads
Yield: 2 Loaves
3 c Granulated sugar
1 c Vegetable oil
4 Eggs
4 ts Vanilla
1 3/4 c All-purpose flour
1 1/2 c Rye flour
2 tb Malted milk powder
2 ts Baking soda
1 1/2 ts Five-spice powder
1 ts Ground cinnamon
1/2 ts Ground nutmeg
2/3 c Milk
2 c Pumpkin or squash puree
1/2 c Butter
1 tb White miso paste
2 c Powdered sugar
2 tb Milk; up to 4 tb
Hands on time: 20 minutes
Total time: 1 hour 25 minutes
When made with winter squash such as Autumn Frost or butternut, this
quick bread was as moist and tender as when made with pumpkin.
Preheat oven to 350°F. Grease bottoms and 1/2" up sides of two 9x5"
loaf pans.
In an extra-large bowl beat granulated sugar and oil with a mixer on
medium until combined. Beat in eggs and 2 ts 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 ts salt. Add
flour mixture and the 2/3 cup milk alternately 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;
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 ts vanilla, and 2 to 4 tb
milk to make smooth glaze. Drizzle over loaves.
