Pumpkin Maple Nut Bread Recipes

PUMPKIN MAPLE BREAD

Pumpkin Maple Bread image

Pumpkin Bread enhanced with real maple syrup and plump golden raisins. This recipe makes a very large loaf that rises well and is a moist bread. I usually double the recipe. Delicious served presliced and spread with cinnamon cream cheese spread. Great for a buffet.

Provided by Pastryismybiz

Categories Quick Breads

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon allspice
2 eggs
1 (16 ounce) can pumpkin
1 cup light brown sugar, firmly packed
1/2 cup maple syrup
1/2 cup vegetable oil
1/2 cup golden raisin
1/2 cup pecans, chopped

Steps:

Preheat oven to 325°F.
Grease a 9x5x3-inch loaf pan. Dust with flour. Set aside.
Sift flour, baking powder, baking soda, salt,.
cinnamon and allspice in large bowl. Mix with whisk.
Beat eggs with pumpkin, brown sugar, maple syrup, and oil in a medium bowl.
Stir egg mixture into flour mixture until just moistened. Gently fold in raisins and nuts.
Spoon batter evenly into prepared pan.
Bake 1 hour and 15 minutes,or until toothpick test indicates done.
Author's note: my oven takes 1 hour and 30 minutes for this bread at 325°F using a stoneware bread pan.
Cool in pan for 10 minutes and turn out on rack.

PUMPKIN MAPLE NUT BREAD

Pumpkin Maple Nut Bread image

Provided by Barbara H. Anderson

Categories Bread Fruit Bake Thanksgiving Prune Pecan Pumpkin Fall Bon Appétit Virginia

Yield Makes 1 loaf and 6 muffins

Number Of Ingredients 13

Ingredients

9 prunes
3 tablespoons water
2 1/2 cups all purpose flour
1 cup sugar
1/2 cup quick-cooking oats
2 teaspoons baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
2 cups canned solid-pack pumpkin
1 cup (about 4 ounces) coarsely chopped pecans
1/2 cup maple syrup
1/4 cup vegetable oil
2 egg whites, beaten to blend

Steps:

Preheat oven to 350°F. Butter 9x5x2 1/2-inch loaf pan. Place paper liners in 6 muffin cups. Puree prunes and water in processor until smooth. Combine flour, sugar, oats, baking soda, allspice and cinnamon in medium bowl. Mix pumpkin, pecans maple syrup, oil, egg whites and pureed prunes in large bowl. Stir in dry ingredients into pumpkin mixture (batter will be thick).
Spoon batter into loaf pan until 3/4 full. Smooth top with spatula. Divide remaining batter among 6 muffin cups. Bake muffins until tester inserted into center of muffin comes out clean, about 30 minutes. Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool muffins and bread on racks and cool completely. (Can be made 1 day ahead. Wrap tightly and store at room temperature.)

PUMPKIN NUT BREAD

Pumpkin Nut Bread image

Classic fall flavors of pumpkin and pecans make this from-scratch bread perfect for the season. It's delicious when still warm from the oven, but it makes for a nice gift, too. Connie Thomas - Jensen, Utah

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (16 slices each).

Number Of Ingredients 13

Ingredients

1 can (15 ounces) solid-pack pumpkin
1-1/2 cups sugar
1/2 cup fat-free milk
4 large egg whites
1/3 cup canola oil
1/3 cup unsweetened applesauce
3-1/3 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 cup chopped pecans

Steps:

In a large bowl, beat the pumpkin, sugar, milk, egg whites, oil and applesauce until well blended. In a small bowl, combine the flour, baking soda, cinnamon, baking powder, allspice and salt; gradually beat into pumpkin mixture until blended. Stir in pecans., Transfer to two 9x5-in. loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 135 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein.

PUMPKIN NUT BREAD

Pumpkin Nut Bread image

Make and share this Pumpkin Nut Bread recipe from Food.com.

Provided by Elly in Canada

Categories Quick Breads

Time 55m

Yield 2 loaves

Number Of Ingredients 14

Ingredients

2 cups sugar
1 cup vegetable oil
3/4 cup water
4 eggs
16 ounces pumpkin, pureed
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon clove
1 teaspoon nutmeg
1/2 teaspoon allspice
1 cup pecans, chopped
1/2 cup currants

Steps:

Preheat oven to 350.
Spray 2 9x5x3 loaf pans.
Sift dry ingredients together.
Mix sugar, oil, water, eggs and pumpkin together.
Stir in dry ingredients.
Mix in pecans and currants.
Divide batter between pans and bake until tests done.

Nutrition Facts : Calories 3118.5, Fat 161.1, SaturatedFat 21.4, Cholesterol 423, Sodium 1994.2, Carbohydrate 395.3, Fiber 15.2, Sugar 230.9, Protein 40.9

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