Pecan Raisin Bread Recipes

FOOLPROOF CINNAMON RAISIN PECAN ARTISAN BREAD RECIPE

Steps:

• Whisk the flour, salt, cinnamon and yeast in a medium bowl. While stirring with a wooded spoon, gradually add the water, stir until incorporated. Toss in the raisins and pecans, mix the dough gently and form into a rough ball.
• Transfer to a large clean (ungreased) bowl. Cover with plastic wrap and let dough rise in a draft-free area at room temperature until surface of dough is covered with tiny bubbles and the dough has more than doubled in size (This usually takes about 18 hours or so, however, it still turns out great with just 12 hours of rise time).
• When the dough is ready, place a Dutch oven into the oven and turn it on to 450 degrees. Allow it to heat in the oven for 30 minutes.
• Meanwhile, transfer the dough to a large square of parchment paper (big enough to cover the bottom of your Dutch oven). Lightly dust dough with flour, cover it with plastic wrap and allow it to rest for 30 minutes. Using a sharp knife, at a 90 degree angle, score an X in the top of the loaf. Each score mark should be about 3 1/2 inches long and about ¼" deep. Using a mister, spray bottle, clean toothbrush or pastry brush, lightly mist (or brush) the top of the bread with water.
• Carefully remove Dutch oven from the oven. Place the shaped dough into it, cover and return to the oven to bake for 30 minutes. Remove the lid and bake for an additional 8-12 minutes or until the top is nice and dark (but not burnt). Remove from the oven and transfer the loaf bread to a cooling rack. Allow it to cool for at least 30 minutes before slicing to prevent a gummy crumb.

PECAN RAISIN BREAD

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , Just before the final kneading (your machine may audibly signal this), add pecans and raisins. , Freeze option: Securely wrap and freeze cooled loaf in foil and place in resealable plastic freezer bag. To use, thaw at room temperature.

PECAN RAISIN BREAD

Steps:

• In a large bowl, add water, butter, egg, sugar, dry milk powder, bread flour, and yeast and mix all of these to make the dough.
• Knead the dough a little and leave it to rest for an hour.
• When the dough has become puffy and grown in size, knead it a little more and transfer it to a bread or baking pan
• Before the final kneading, add pecans and raisins.Let it rest in the baking pan for another hour and a half covered.
• Then, place this dough in a preheated oven and bake it for about an hour at 350oFX
• Take the bread out and let it cool. You can serve the bread immediately or store it for up to 5 days.You can also freeze it and use it for up to 3 months

RAISIN-PECAN BREAD

Steps:

• Combine the raisins and boiling water in a bowl and set aside for 10 minutes. In the container of a food processor, combine 1/2cup of the pecan halves and sugar and pulse until the pecans are very finely ground. Set aside. Thoroughly drain the raisins and set them aside.
• Place the warm water and yeast in a large bowl. Break the poolish into small pieces with your hands or a wooden spoon and add it to the bowl. Stir until fairly dissolved. Stir in the flour, ground pecans and sugar and salt. Stir until combined.
• Turn the mixture out onto a lightly floured surface and knead for 10 minutes. Slowly begin to fold in the raisins and the remaining pecan halves a little at a time. Return the dough to the bowl, cover with a tea towel and let rise until doubled in bulk, 1 to 2 hours.
• Gently turn the dough out onto a lightly floured surface and cut into 3 equal pieces. Leave the pieces on your work surface and cover them with a tea towel. Let them rest for 10 minutes.
• Gently shape each piece into a short log and place the logs on a sheet pan lined with parchment paper. Cover with the tea towel and let rise until the loaves just hold a fingerprint when lightly pressed, 30 minutes to 1 hour.
• When ready to bake, preheat oven to 375 degrees and have a plant sprayer full of fresh water ready. Using a single-sided razor at a 30-degree angle, slash the loaves diagonally with 2 3-inch slashes each. When the oven is hot, spray it thoroughly with water and immediately put the bread in and close the door. Spray the oven (not the bread) again 2 more times during the first 5 minutes of baking. Bake until bread is very brown and sounds hollow when the bottom is tapped, 25 to 30 minutes more.
• Remove the loaves from the oven and cool them on a wire rack.

PECAN-RAISIN ROLLS

Steps:

• Prepare the dough: Put milk in a mixing bowl and stir in yeast and sugar. Leave until mixture begins to bubble, about 10 minutes.
• Whisk in salt, beaten egg and melted butter, then stir in flour until a rough dough forms. Knead dough until smooth, soft and satiny, about 5 minutes. Cover with plastic wrap and let rise until doubled, about 1 hour.
• Butter a standard 12-muffin tin. Punch down dough and turn out onto a lightly floured surface. Roll out to a rectangle approximately 12 by 8 inches.
• Prepare the filling: Mix together brown sugar, cinnamon, pecans and raisins. Sprinkle mixture evenly over rolled-out dough.
• As if rolling up a carpet, roll dough tightly into a 12-inch-long cylinder. Cut into 12 equal pieces, about 3 ounces each. Set dough pieces flat side down into buttered muffin tin and paint each lightly with egg wash. (At this point, unbaked rolls may be wrapped in plastic and refrigerated overnight, to be baked the next day if you'd like.)
• Heat oven to 350 degrees. Loosely cover muffin tin with plastic wrap and put in a warm place to rise. Let rolls rise until doubled, about 45 minutes. Paint rolls lightly with egg wash, place tin on a baking sheet and bake for 25 minutes, until tops of rolls are well browned. Remove from oven and let sit for 5 minutes.
• Carefully invert hot muffin tin over a baking sheet. Use a fork if necessary to help remove rolls from tin. (Be careful: The hot caramelized sugar on rolls will cause a bad burn if dripped on skin.) If desired, make topping by combining sugar and cinnamon, and sprinkle rolls with the topping while still warm. Let rolls cool bottom side up on baking sheet.

PECAN BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the warm milk, honey and oil. Combine the flours, salt and pepper if desired; add 1-1/2 cups to yeast mixture. Beat on medium speed for 3 minutes. Stir in pecans and remaining flour mixture to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Sprinkle cornmeal over a greased baking sheet. Punch dough down. Shape into a round loaf; place on prepared baking sheet. Cover and let rise until doubled, about 30 minutes., Brush milk over loaf. Bake at 350° for 45-50 minutes or until bread sounds hollow when tapped. Remove from pan to a wire rack to cool.

RAISIN, CINNAMON, PECAN QUICK BREAD

Steps:

• Preheat oven to 375 degrees.Stir together whole-wheat flour, pastry flour, sugar, baking soda and baking powder, cinnamon and salt.
• Using a separate bowl, combine wheat bran, canola oil, raisins and hot water. Add egg whites and vanilla. Beat well.
• Add nuts and dry ingredients. Stir until all ingredients are moist. Spray bread pan (9 X 5 X 3) with cooking spray and spread batter in pan.
• Bake 45-55 minutes. Let cool before slicing.

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.

CRANBERRY, RAISIN & PECAN KNOT

Steps:

• Mix the flour, yeast and salt and 1½ tsp of the caster sugar in a large mixing bowl. Put in the butter and rub it into the flour. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl, until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
• Put the dough onto a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
• Knock back the dough by gently kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball, then cover and leave for 10 mins.
• Shape by flattening the dough into a rectangle, about 28 x 18cm, scatter on the cranberries, raisins and chopped pecans, then roll up tightly from one of the short ends. Roll into a 52cm-long sausage. Tie into a simple knot and lay on a baking parchment-lined baking sheet. Cover and leave for 40-45 mins, or until doubled in size.
• Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 20 mins or until golden. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.
• Finish by making a spiced sugar glaze with the remaining caster sugar, cinnamon and 1 tsp hot water. Brush over bread while it is still warm.

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.

CARROT, RAISIN & PECAN BREAD

Steps:

• Preheat oven to 375 degrees F.
• Combine sugar and oil; add eggs, one at a time.
• In a separate bowl, combine flour, baking powder, baking soda, salt, nutmeg, cinnamon, raisins and pecans.
• Stir into sugar-oil-egg mixture until combined; do not overmix.
• Pour into a greased or non-stick loaf pan and bake at 375 degrees F for 45 minutes or until toothpick comes out clean after inserting in middle of bread.
• Let cool slightly in pan, then carefully turn out onto a baking rack to finish cooling.

GLAZED PECAN-RAISIN CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a nonstick Bundt pan (12-cup capacity), tapping out excess flour; set aside. In a large bowl, whisk together flour, nutmeg, and baking powder; set aside.
• In another large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add brandy; beat until combined. With mixer on low, gradually add flour mixture; beat just until combined (do not overmix). Fold in pecans and raisins.
• Spoon batter into prepared pan. Bake until cake has pulled away from sides of pan and a toothpick inserted in top comes out clean, 1 1/2 hours. Immediately invert onto a wire rack, and let cool completely.
• Set rack with cake over a rimmed baking sheet. In a small bowl, whisk together confectioners sugar and orange juice until smooth. Drizzle cake with glaze.