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
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
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.
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.
PECAN TOPPED PUMPKIN BREAD
This recipe makes two loaves. Freeze the extra bread, tightly wrapped in plastic wrap for up to a month (or enjoy both!). You can substitute pecans with walnuts, if desired. Check the bread after 50 minutes of baking - you may need to cover the loaves with aluminum foil for the last 10 minutes to prevent over-browning. Cooking Light.
Provided by Barbell Bunny
Categories Quick Breads
Time 1h15m
Yield 12 pieces per loaf, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Combine flour and next 6 ingredients (through allspice) in a large bowl.
- In another bowl, combine sugar, eggs, oil, and buttermilk. 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 until just combined.
- Spoon batter into 2 (9x5") pans coated with cooking spray.
- Sprinkle pecans evenly over batter.
- Bake for 1 hour,. or until a wooden toothipick inserted in center comes out clean.
- Cool 10 minutes in pans on a wire rack.
- Remove from pans, and cool completely on wire rack.
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- 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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