Golden Raisin Pecan Pumpkin Loaves Recipes

PUMPKIN PECAN LOAVES

Steps:

• In a bowl, combine the first 6 ingredients. In a separate bowl, combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans. , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , For glaze, combine the butter, sugar, brown sugar and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the confectioners' sugar and vanilla until smooth. Drizzle over cooled loaves.

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.

SPICED PUMPKIN PECAN LOAF RECIPE BY TASTY

Steps:

• In a large bowl, combine the bread flour, whole wheat flour, pecans, chocolate chips, cinnamon, ginger, nutmeg, cloves, and salt. Stir well with a rubber spatula.
• In a separate large bowl, whisk together the warm water, yeast, pumpkin purée, and maple syrup.
• Add the dry ingredients to the wet ingredients and use a rubber spatula to stir until the dough just comes together. With your hands, knead the dough in the bowl until there are no dry, floury spots remaining. Cover the dough with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
• Using the spatula, fold the dough toward the center of the bowl 8 times, rotating the bowl each time. Cover with the towel and let rest for 30 minutes more.
• Place a Dutch oven with a lid in the oven, and preheat the oven to 450°F (230°C) for 30 minutes.
• Lightly dust a clean surface and your hands with flour. Carefully turn the dough out of the bowl and onto the floured surface. Fold the edges of the dough towards the center 8 times, then flip the dough over and transfer to a piece of parchment paper.
• Carefully remove the Dutch oven from the oven (it will be very hot) and use the parchment to lift the bread into the pot. Cover with the lid.
• Bake the bread for 35 minutes. Remove the lid and reduce the oven temperature to 425°F (220°C). Bake for 15 more minutes, until the bread is golden brown.
• Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
• Slice the bread and serve as desired.
• Enjoy!

GOLDEN RAISIN AND PECAN THINS

Steps:

• Place a baking sheet on center rack of oven and heat to 350 degrees. Butter three 5 3/4- by 2 1/4-inch or four 4 1/4- by 2 1/2-inch mini loaf pans. Line the bottoms with parchment paper and butter the paper.
• In a large bowl, whisk both flours, sugar, tarragon or fennel seeds, baking soda and salt Add buttermilk and stir until smooth. Fold in pecans and raisins until evenly distributed. Divide among prepared pans, filling 1/4-inch from the top (batter will rise slightly in the oven), and smooth tops.
• Place pans on baking sheet and bake until loaves are golden brown and a toothpick inserted into the center of one comes out clean, 25 to 30 minutes. Slide a thin-bladed knife around the pan edges. Carefully invert the loaves onto a wire rack, and discard the parchment. Cool completely, right side up on the rack.
• Freeze loaves on a pan until very firm, at least 1 hour or up to 5 days.
• Heat oven to 300 degrees. Line two half-sheet pans with parchment paper.
• Working with one frozen loaf at a time, cut 1/8-inch-thick slices with a sharp serrated bread knife. Arrange slices on prepared pan, spacing them 1/4-inch apart. Bake one pan at a time until crackers are browned and crisp, about 20 minutes. Use a metal spatula to transfer crackers to wire racks and let cool completely.

GRANDMA'S PUMPKIN BREAD WITH RAISINS AND PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Cream sugar and shortening in a large bowl with an electric mixer until fluffy. Stir in pumpkin puree, eggs, and water. Mix flour, baking soda, salt, cinnamon, cloves, and baking powder in a separate bowl; stir into the egg mixture. Fold in pecans and raisins. Spoon equal amounts of batter into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

PUMPKIN PECAN RAISIN BREAD

Steps:

• Preheat oven to 350F Grease a loaf pan Mix eggs, pumpkin, oil, sugar and syrup in a medium bowl.
• Sift in dry ingredients Stir in raisins and pecans.
• Pour into loaf pan.
• Bake 1 ¼ hrs.
• Remove from oven and let stand 10 mins.
• Turn out on wire rack.

SPICED PUMPKIN LOAVES WITH WHIPPED CREAM

Steps:

• Preheat oven to 350°F. Lightly oil two 9 1/4 x 5 1/4 x 2 1/2-inch loaf pans. Dust pans with flour. Sift first 6 ingredients into large bowl. Using electric mixer, beat pumpkin and next 4 ingredients in another large bowl to blend. Beat in dry ingredients just until blended. Stir in raisins and pecans. Transfer batter to prepared loaf pans.
• Bake until tester inserted into center comes out clean, covering breads loosely with foil if browning too quickly, about 1 hour 20 minutes. Transfer pans to rack. Cool 15 minutes. Remove breads from pans. Cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in foil. Store at room temperature. Before continuing, rewarm in 350°F oven 15 minutes.)
• Serve breads warm with cream.

GOLDEN RAISIN-PECAN PUMPKIN LOAVES

Steps:

• Sift together the flour, cinnamon, nutmeg & salt.
• Mix the yeast & the warm water in a a small bowl.
• Beat the butter and sugar at medium speed until creamy. Add the pumpkin and egg and beat until blended.
• Add the yeast to the wet ingredients. Add the dry ingredients, about ½ cup at a time. Add flour & mix until dough comes together - add more flour, a couple of tablespoonfuls at a time, until dough forms from batter.
• Knead 10 to 15 minutes (this is where a stand processor and a dough hook would come in handy). At the start, the mixture will look more like a batter than a dough - keep mixing/kneading.
• Mix in the pecans, pepitos and raisins, mixing only until incorporated. Add the cranberries and mix as little as possible to avoid crushing them.
• Scrape the dough into a lightly buttered large bowl, Cover tightly with plastic wrap and set aside at room temp to rise until nearly doubled in bulk, about 2 hours.
• When the dough has doubled, knead gently to deflate, wrap it tightly in plastic and refrigerate over night.
• At least 6 hours before you want to begin baking, remove the dough from the refrigerator. Leave the dough, covered in its bowl, until it reaches at least 64 degrees F on an instant read thermometer. (This will take as long as 3 or 4 hours) - If you don't have an instant read thermometer, look for the dough to be slightly cool and just a little spongy.
• Lightly butter two 8" x 4" bread loaf pans.
• Divide dough in two & shape to fit in two bread pans - seam side down.
• Cover the pans lightly with a kitchen towel and allow to rise atroom temp for 1½ - 2 hours, or until the dough has nearly doubled - it will rise just above the rims of the pans.
• Center a rack in the oven and preheat to 350°F Bake the loaves for about 35 minutes, or until deeply golden.
• Remove the pans to a cooling rack; after a 5-minute rest, turn the breads out of their pans and allow them to cool to room temp on the rack.