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!
SPICED PUMPKIN BREAD WITH RAISINS AND PECANS
Wonderful nutmeg and clove pumpkin bread with raisins and nuts from New Mexico.
Provided by Noble
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h15m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
- Mix flour, sugar, pumpkin, raisins, pecans, oil, water, eggs, baking soda, salt, nutmeg, cinnamon, and cloves together in a large bowl. Pour into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 1 hour.
Nutrition Facts : Calories 331.7 calories, Carbohydrate 50.4 g, Cholesterol 31 mg, Fat 14 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 264.9 mg, Sugar 33.2 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 :
STICKY PECAN PULL-APART BREAD
This sticky, crunchy and gooey pull-apart bread is perfect for a crowd. Pumpkin pie spice, caramel and pecans combine to make it your new fall favorite.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 7
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 BREAD
Moist, deliciously spiced, and perfectly sweet! This Spiced Pumpkin Pecan Bread is the perfect slice during the autumn season.
Provided by Traci
Categories Breads
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- Spray a 9 inch loaf pan with baking spray. Set aside.
- In a large bowl whisk together flour, sugar, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.
- In a medium bowl, combine eggs, vegetable oil, pumpkin, and milk. Mix well.
- Add wet ingredients to dry ingredients.
- Mix only until blended. Do NOT beat.
- Stir in pecans.
- Pour into prepared pan.
- Bake for 60 minutes, or until bread tests done.
- Combine powdered sugar, milk, and vanilla in a small bowl.
- Beat until smooth,
- Spread on top of cooled bread.
Nutrition Facts : ServingSize 1, Calories 527 kcal, Carbohydrate 56 g, Protein 7 g, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 63 mg, Sodium 402 mg, Fiber 3 g, Sugar 29 g, UnsaturatedFat 11 g
PECAN PUMPKIN BUTTER SPICE BREAD
This recipe uses Muirhead Pecan Pumpkin Butter available at Williams-Sonoma. Love this bread! The whole house smells like spice while baking. Enjoy!
Provided by KAS in MN
Categories Quick Breads
Time 1h30m
Yield 2 Loaves
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees.
- Mix pumpkin, sugar, water, oil and eggs.
- Combine flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves.
- Add dry ingredients to pumpkin mixture, mix until smooth.
- Add pecans and raisins (optional).
- Grease and flour two 9 x 5 inch loaf pans.
- Divide batter between the two pans.
- Bake for 65-70 minutes or until toothpick comes out clean.
- Cool for 15 minutes, then remove from pans.
- Serve with cream cheese (I like Honey Nut).
Nutrition Facts : Calories 3470.3, Fat 160.8, SaturatedFat 21.3, Cholesterol 372, Sodium 2986.8, Carbohydrate 485.5, Fiber 18, Sugar 298.8, Protein 42.5
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
SPICED MAPLE PECAN PUMPKIN BREAD W/CREAM CHEESE FROSTING
This is from Organic Valley to share with you. This is a healthier alternative to the traditional pumpkin bread recipe that I had growing up... delicious!!!
Provided by PinkPoppy
Categories Quick Breads
Time 1h15m
Yield 1 Loaf, 12-16 serving(s)
Number Of Ingredients 15
Steps:
- For the bread: Heat oven to 350 degrees. Generously grease a loaf pan.
- Cream the butter, maple syrup, eggs, pumpkin, and vanilla in a large bowl. Usa a separate, large bowl and a wire whisk to mix the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Stir in the pecans.
- Fold the wet ingredients into the dry ingredients until barely incorporated - do not over mix. Spoon batter into greased loaf pan. Bake until a toothpick inserted into center of the loaf comes out clean, about 1 hour. Cool the bread for 15-20 minutes on a wire rack, then remove the loaf from the pan to cool the rest of the way.
- For the frosting: Cream all of the ingredients together well. Instead of frosting the entire loaf, I like to cut slices and then frost individual slices.
Nutrition Facts : Calories 405.5, Fat 29, SaturatedFat 15.2, Cholesterol 103.2, Sodium 453.2, Carbohydrate 33, Fiber 2.9, Sugar 18.3, Protein 6.1
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