Pumpkin Pecan Bread 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.

PECAN PUMPKIN BREAD

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.

PUMPKIN-PECAN BREAD

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.

AUTUMN PUMPKIN BREAD WITH PECANS

Steps:

• Place the yeast and warm water in a large bowl and stir with a fork to dissolve the yeast. Allow to stand for about 3 minutes.
• Add the honey, pumpkin puree, milk, egg yolks, cornmeal, and 1 2/3 cups (8 ounces) of the high-gluten flour to the yeast mixture. Stir briskly with a whisk until the ingredients are well combined. Let this sponge stand for at least 15 minutes but not longer than 30 minutes.
• In a medium bowl, whisk the remaining 2 1/3 cups (11 3/4 ounces) high-gluten flour, cinnamon, ginger, cloves, and salt together to mix well. Add to the sponge and stir with your fingers to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass. Knead the dough in the bowl until it becomes smooth and somewhat elastic, about 5 minutes. Gradually add the melted butter, kneading it in gently until well incorporated.
• Move the dough to a lightly floured work surface and knead until it is very smooth, silky, and elastic, about 5 minutes. The dough will be sticky, so keep the work surface and your hands lightly floured, but don't overdo it. The dough should be soft, supple, and springy. Shape the dough into a loose ball, cover it with plastic wrap, and let it rest for 20 minutes. (This rest period is the autolyse.)
• Flatten the dough and stretch it gently with your fingers to form a rectangle about an inch thick. Spread the toasted pecans evenly over the rectangle. Fold the whole mass into an envelope and knead it gently until the nuts are well distributed, about 2 to 3 minutes. If the dough resists, let it rest for 5 minutes and then continue kneading it. Some of the pecans may pop out of the dough, but they can easily be incorporated again after the first rise, when the dough has softened.
• Shape the dough into a loose ball and place it in a lightly oiled bowl, along with any loose pecans. Turn to coat the dough with oil, then cover the bowl tightly with oiled plastic wrap. Let the dough rise at room temperature (75 degrees to 77 degrees F) until it has doubled in volume, about 2 hours.
• While the bread is rising, make a cornstarch wash: Put the cold water in a small saucepan and whisk in the cornstarch. Bring to a boil, stirring frequently until it thickens. Remove from the heat and cover to keep a skin from forming. Set aside to cool.
• When the dough has doubled, gently pour it out of the bowl onto the floured work surface, pressing in any loose nuts. Flour your hands lightly and gently divide the dough into 2 equal pieces (each weighing about 24 ounces). Shape each piece into a knot.
• Generously dust a peel or the bottom of a baking sheet with flour or coarse cornmeal. Carefully place the shaped loaves on the peel or sheet, leaving several inches between them so they won't grow into each other as they rise. Cover the dough with oiled plastic wrap and allow it to rise at room temperature until it has just doubled in volume, about 1 1/2 to 2 hours.
• Thirty minutes before baking, preheat the oven to 425 degrees F. Place a baking stone in the oven to preheat and place an empty water pan directly below the stone.
• When the loaves have doubled, use a pastry brush to paint each loaf with the cornstarch wash. Brush gently so you won't deflate the loaves. (Reserve the remaining cornstarch wash.) Shake the peel or pan gently to be sure the loaves aren't sticking and slide the dough onto the baking stone. Quickly pour 1 cup of very hot water into the water pan and immediately shut the door. After 1 minute, using a plant sprayer, mist the top and sides of the oven 6 to 8 times, then immediately shut the oven door. Repeat the misting procedure 1 minute later.
• Bake for 15 minutes, then reduce the oven temperature 350 degrees F and bake for 20 to 25 minutes longer, until the loaves are golden brown and the surface feels firm but not hard when you press it lightly. These should have a thin soft crust, not a hard crunchy one. Transfer the loaves to a rack and paint them again with the cornstarch wash. Allow to cool completely before serving. This bread is best eaten the day it is baked, but it also freezes exceptionally well if you wrap it in aluminum foil and then a heavy duty plastic freezer bag. Thaw at room temperature before serving.

STICKY PECAN PULL-APART BREAD

Steps:

• Preheat the oven to 325 degrees F. Coat a 9-by-5-inch glass loaf pan with cooking spray. Mix together the sugar and pumpkin pie spice in a small bowl.
• Unroll the dough from each can and stack them on top of each other to make a double layer of dough. Press them together and roll the dough into a 12-inch square. Spread 4 tablespoons of the caramel evenly over the dough. Sprinkle the spiced sugar over the caramel, then sprinkle the pecans in an even layer, gently pressing them into the dough. Cut the dough into 16 small squares. Stack 4 of the squares on top of each other and repeat so you have 4 stacks of 4. Place each stack on its side in the prepared loaf pan (it should look like a row of books). Gently separate the dough layers so the dough fills up the pan. Sprinkle any pecan mixture that fell out over top of the dough.
• Cover the loaf pan with foil and bake until golden brown and puffed, about 50 minutes. Uncover and continue baking until the top is golden brown, about 15 minutes. Cool on a wire rack for 15 minutes.
• Transfer to a serving platter and drizzle with the remaining 2 tablespoons caramel sauce 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!

PECAN-TOPPED PUMPKIN BREAD

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.

CHOCOLATE PECAN PUMPKIN BREAD

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.

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.

PUMPKIN PECAN COOKIE BUTTER BREAD

Steps:

• Heat oven to 350°F. Grease bottom and sides of 8x4-inch loaf pan with shortening. Line pan with cooking parchment paper with two edges overhanging sides. Lightly grease paper.
• In large bowl, stir together flour, baking soda and salt. In medium bowl, stir together pumpkin, cookie butter, granulated sugar, brown sugar, 1/3 cup milk, the oil, 2 teaspoons vanilla and the eggs. Add wet ingredients to dry ingredients; stir with rubber spatula just until combined. Fold in pecans. Spread batter evenly in pan.
• Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out mostly clean. If top browns too quickly during baking, cover with foil. Cool in pan on cooling rack 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
• In small bowl, beat Glaze ingredients with whisk until smooth. Pour evenly over top of cooled bread. Let glaze set before slicing.

SPICED PUMPKIN PECAN BREAD

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.