Easy Moist Pumpkin Bread Recipe With Pecans

MOIST PUMPKIN BREAD

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, whisk the eggs, pumpkin, oil and water. Stir into dry ingredients just until moistened. Pour into three greased 8x4-in. loaf pans., Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

PUMPKIN-PECAN BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine all-purpose flour, 1/3 cup plus 1/4 cups whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a medium bowl.
• Mix pumpkin, sugar, applesauce, eggs, and vanilla extract together using an electric mixer in a large bowl until well blended. Add pecans and chocolate chips and mix until evenly distributed. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let cool in the pan for 15 to 20 minutes before transferring to a wire rack to cool completely.

PUMPKIN BREAD WITH RAISINS AND PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
• Sift flour, baking soda, pumpkin pie spice, baking powder, and salt together in a large bowl. Toss raisins and pecans with 1 tablespoon of the flour mixture in a separate bowl.
• Beat sugar and butter together using an electric mixer in a mixing bowl until fluffy. Add pumpkin puree, orange juice, eggs, and vanilla extract; blend until well combined. Add flour mixture slowly and blend thoroughly. Fold in raisins and pecans.
• Pour batter evenly between the 2 prepared loaf pans.
• Bake in the preheated oven until firm and tops spring back lightly when pressed, 30 to 40 minutes. Remove from the oven and cool completely on racks before serving.

PECAN PUMPKIN BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of two 9x5-inch loaf pans or three 8x4-inch loaf pans. In large bowl, combine all-purpose flour, whole wheat flour, sugar, baking soda, salt, cinnamon and nutmeg; mix well.
• In medium bowl, combine oil, water, eggs and pumpkin; blend well. Add to flour mixture; beat 1 minute at medium speed. Fold in pecans. Pour batter into greased pans.
• Bake at 350°F. for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.

EASY BUTTER PECAN BREAD

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F / 180 C / Gas 4.
• Grease and flour a 9 x 5 x 3-inch loaf pan.
• In a mixing bowl, combine the flour, baking powder, soda, salt, and spices; mix with a spoon or whisk to blend thoroughly. Stir the brown sugar into the flour mixture.
• In a small bowl, whisk the egg lightly. Whisk in the buttermilk and melted butter until well blended. Stir the egg and buttermilk mixture into the flour mixture until well blended.
• Fold in the chopped pecans.
• Spoon the batter into the prepared loaf pan.
• Bake the quick bread in the preheated oven for 45 to 50 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
• Cool the bread in the pan on a rack for about 10 minutes. Turn it out and place it on the rack to cool completely before slicing.
• Serve and enjoy!