Best Pecan Topped Pumpkin Bread Cooking Light Recipes

Pecan Topped Pumpkin Bread image

Provided by Barbell Bunny

Time 1h15m

Yield 12 pieces per loaf, 24 serving(s)

Number Of Ingredients 15

3 1/3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
2 cups granulated sugar
4 large eggs
1/2 cup canola oil
1/2 cup low-fat buttermilk
2/3 cup water
1 (15 ounce) can pumpkin
cooking spray
1/3 cup pecans, chopped and toasted

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.

Autumn Pumpkin Bread With Pecan Streusel Topping image

Provided by ratherbeswimmin

Time 1h30m

Yield 2 loaves

Number Of Ingredients 17

1 1/2 cups pecan halves
1 cup vegetable oil (canola or safflower)
3 cups sugar
4 large eggs
1 (15 ounce) can pure pumpkin
1 cup water
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon salt
1/2 cup firmly packed golden brown sugar
1/4 cup unsalted butter, melted and slightly cooled
2 teaspoons ground cinnamon
1/2 cup toasted pecan pieces

Steps:

Bread: preheat oven to 350°.
Arrange pecans on a baking sheet in a single layer and toast them in the oven for 7-9 minutes, until golden brown and aromatic.
Reserve 1/2 cup of the toasted pecans for the topping.
Grease two 9 x 5 inch loaf pans or 36 standard-size muffin cups with butter or cooking spray.
Whisk the oil and sugar in a big bowl; add in eggs, pumpkin, and water; whisk until combined.
Stir in the flour, baking soda, spices, and salt; gently stir in 1 cup of the pecan pieces.
Pour half the batter into each loaf pan (for muffins, fill muffin pans almost to the top with batter).
Topping: Stir the sugar, butter, cinnamon, and the reserved 1/2 cup of pecan pieces in a bowl; sprinkle the topping liberally over the loaves or the muffins before baking.
Bake the loaves for 1 hour, or until a pick comes out clean; bake the muffins for 30-35 minutes.
**May substitute 1 cup of whole wheat pastry flour for 1 cup of all-purpose flour.