PUMPKIN PECAN LOAVES
Among all my pumpkin bread recipes, this caramel-glazed creation is the pick of the crop. Often, I'll wrap up a lovely loaf as a homemade gift for teachers and Sunday school leaders. -Brenda Jackson, Garden City, Kansas
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 18
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.
Nutrition Facts : Calories 249 calories, Fat 11g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 212mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN-PECAN BREAD
This recipe is a more wholesome version of pumpkin bread, but is still thick, moist, and delicious. The chocolate and pecans add a wonderful flavor!
Provided by The Purple Baker
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 187.2 calories, Carbohydrate 34.8 g, Cholesterol 31 mg, Fat 4.6 g, Fiber 2.4 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 231.8 mg, Sugar 20.6 g
PECAN PUMPKIN BREAD
Pecans add a nutty twist to this rich pumpkin bread - a delicious treat perfect for a Thanksgiving day.
Provided by Pillsbury Kitchens
Categories Side Dish
Time 1h35m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 230, Cholesterol 25 mg, Fat 2, Fiber 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 190 mg
CHOCOLATE PECAN PUMPKIN BREAD
Every time I make this, it goes so quickly! It's moist, tender, and flavorful. I was surprised how much I like this, and I don't even like chocolate. It can be made into muffins, loaves, or even a Bundt cake.
Provided by Rachael Dcameron
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
- Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
- In another bowl, mash the pumpkin, and stir in the sugar, oil, and eggs. Pour the flour mixture into the pumpkin mixture, and stir lightly to combine. Use a rubber spatula to fold the pecans and chocolate chips into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated.
- Fill the prepared loaf pans about 3/4 full, and bake in the preheated oven for 20 to 25 minutes, until the bread has risen, and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 47.8 g, Cholesterol 37.2 mg, Fat 18.7 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 4 g, Sodium 207.7 mg, Sugar 30.9 g
SPICED PUMPKIN PECAN BREAD
Cinnamon, nutmeg and cloves give this quick loaf its tasty appeal. "The recipe yields three loaves, so we can eat one right away, then freeze the others to enjoy later," jots Andrea Durr of Nicholasville, Kentucky.
Provided by Taste of Home
Time 1h50m
Yield 3 loaves.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugars, baking soda, cinnamon, nutmeg and cloves. In another bowl, combine the pumpkin, oil, eggs and extract; stir into the dry ingredients just until moistened. Fold in pecans., Pour into three greased 8x4-in. loaf pans. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
SPICED PUMPKIN PECAN LOAF RECIPE BY TASTY
Make your own delicious loaf of bread at home, whether you're a fan of sweet or savory! Baking bread in a Dutch oven is convenient and fairly hands off. Enjoy this spiced pumpkin pecan loaf for breakfast with some nut butter or chocolate-hazelnut spread and fruit!
Provided by Merle O'Neal
Categories Bakery Goods
Time 3h40m
Yield 1 loaf
Number Of Ingredients 13
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!
PECAN-TOPPED PUMPKIN BREAD
From Cooking Light. A much lighter version of the this bread everyone loves! You can play around a little with the pumpkin spice flavors as some people like a more stong flavor where as others like more mild.
Provided by loveleesmile
Categories Breads
Time 1h15m
Yield 2 loaves, 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.
- Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
PUMPKIN PECAN RAISIN BREAD
Make and share this Pumpkin Pecan Raisin Bread recipe from Food.com.
Provided by Aroostook
Categories Quick Breads
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 281.5, Fat 5.8, SaturatedFat 0.7, Cholesterol 35.2, Sodium 428.7, Carbohydrate 53.6, Fiber 1.2, Sugar 26.3, Protein 4.7
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PECAN-TOPPED PUMPKIN BREAD RECIPE | MYRECIPES
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4.5/5 (78)Calories 198 per serving
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.
- Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
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- Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
- Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 3 ingredients; add to dry ingredients, stirring just until moistened. Stir in pecans.
- Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and cool completely (about 1 hour).
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