Best Pumpkin Pecan Bread Recipes

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 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.

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 BREAD PUDDING WITH PRALINE PECAN SAUCE

Steps:

• Bread Pudding.
• 1. Wisk together eggs and then add the next 8 ingredients. Stir in bread cubes and seal the bowl with plastic wrap. Cool over night.
• 2. Preheat oven to 350. Pour mixture into a greased 13 X 9" pan. Cover with foil and bake for 35 minutes. Uncover and continue to bake for 15 minutes.
• Praline Sauce.
• 1. Heat pecans in a skillet over medium-low heat, stiring often for 3 to 5 minutes. Until lightly toasted and fragrant. remove pecans from skillet.
• 2. Cook brown sugar, butter and corn syrup over medium heat, stirring occasionally until sugar is dissolved. This takes 3 or 4 minutes. Remove from heat and stir in pecans and vanilla.
• 3. Pour over bread pudding while hot, hopefully bread pudding is hot and put in oven until the sauce begins to bubble.

PECAN PUMPKIN BUTTER SPICE BREAD

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).

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.

AUTUMN PUMPKIN BREAD WITH PECAN STREUSEL TOPPING

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.

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.

PECAN & PUMPKIN CINNAMON BUNS (BREAD MACHINE) HALLOWEEN SPEC

Steps:

• Method for Buns:.
• 1. Place flour, sugar, cinnamon, yeast, salt and butter in the pan of your bread machine.
• 2. Mix milk, butternut and eggs together and pour this on top of dry ingredients and butter already in your bread machine pan.
• 3. Select the dough cycle of your machine according to your manufacturer's directions (about 2hours), (alternatively you can mix by hand, kneading and allowing time to rise).
• 4. When cycle is complete, remove dough to a lightly floured board and punch down.
• 5. Line a baking tray about 9 x 12 x 2 with butter.
• 6. Mix together the dry ingredients for the filling (pecan nuts, brown sugar and cinnamon) and put to one side.
• 7. Roll the dough out to form a rectangle about 18 x 12 inch's.
• 8. Spread the 120ml of butter from the filling evenly on the one side of the rolled out dough.
• 9. Evenly spread the filling ingredients (pecan nuts, brown sugar and cinnamon) over the buttered dough rectangle and roll up from the shortest side to make a cylinder of rolled up dough.
• 10. Divide the rolled up dough by cutting it into 12 equal pieces and place these in the baking sheet 3 rows of 4. .
• 11. Now cover and let rise in a warm place until doubled (about 40mins to 1 hour).
• 12. Bake at 160°C or 350°F for 18 to 20 minutes or until lightly browned.
• 13. Remove from the oven and let cool for 5 mins before topping with the icing.
• Method for Icing:.
• 1. In a bowl mix together the icing sugar, finely chopped pecan nuts and ground cinnamon and pour in a few teaspoons of warm boiled water to get a stiff liquid consistency.
• 2. Pour a tablespoon of the icing liquid on top of each bun and allow it to cool and the icing to set.
• 3.Enjoy with a cuppa.

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.

PUMPKIN PECAN BREAD (BREAD MACHINE)

Steps:

• Add the ingredients to the bread machine according to the manufacturer's directions.
• Select the basic white bread cycle. Makes 16 servings.

CARAMEL, PUMPKIN & PECAN MONKEY BREAD

Steps:

• Heat oven to 350°F.
• Cook and stir caramels, milk and butter in medium saucepan on medium heat 8 to 10 min. or until caramels are completely melted and mixture is well blended. Add pumpkin; mix well. Pour half into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; sprinkle with nuts.
• Mix sugar and cinnamon. Dip biscuit pieces in sugar mixture, turning to evenly coat each piece; place in layers over pumpkin mixture in pan. Cover with remaining pumpkin mixture.
• Bake 35 min. or until golden brown. Cool in pan 10 min.; invert onto serving plate. Remove pan. Serve warm.

PUMPKIN-CRANBERRY PECAN BREAD WITH TIPSY WHIPPED CREAM

Steps:

• Heat oven to 325°F. Spray 9x5-inch loaf pan with baking spray with flour.
• In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on low speed until smooth. Mix in eggs, pumpkin and milk. Stir in flour, baking powder, baking soda, salt and spices until blended. Stir in pecans and cranberries. Spoon batter into pan.
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean (crack on top surface should look dry). Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
• In chilled large deep bowl, beat topping ingredients with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Slice bread; serve with a dollop of topping.

PUMPKIN-CRANBERRY-PECAN BREAD

Steps:

• Heat oven to 375°F. Generously grease bottom only of 8x4 or 9x5-inch loaf pan. In large bowl, combine quick bread mix, water, 3 tablespoons oil and eggs; beat 50 to 75 strokes with spoon until mix is moistened. Stir in cranberries and 1/2 cup pecans. Pour batter into greased pan.
• Bake at 375°F. for 40 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Loosen sides of loaf with knife or metal spatula; remove from pan. Cool 1 hour or until completely cooled.
• Melt vanilla chips with 1 1/2 teaspoons oil as directed on package. Cool about 3 minutes or until slightly cooled. Place mixture in resealable food storage plastic bag; seal bag. Cut small hole in bottom corner of bag. Squeeze bag to drizzle topping over cooled loaf. Immediately sprinkle with 2 tablespoons pecans. Let stand until topping sets before wrapping tightly. Store in refrigerator.

PUMPKIN CHOCOLATE SWIRL PECAN BREAD

Steps:

• Marbling Melt the chocolate and butter in a 2qt. bowl set over a pot of simmering water.( The bottom of the bowl should not touch the water) Stir in the cocoa powder, corn syrup, and water, mixing until smooth. Remove from heat and blend in the baking soda. Keep the mixture warm over the water bath while you prepare the batter. Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg and allspice in a medium bowl and whisk until combine. Set aside. In the bowl of an electric mixer, beat the eggs on medium-high speed for 2 min. until lightened in color. Add the brown sugar, 1-2 tablespoons at a time, taking about 2 min. and the sugar taking about 1 min. Add the orange and lemon zests and beat for 1 min. longer. Scrape down the side of bowl as needed. Reduce the mixer speed to medium-low and drizzle in the oil in a steady stream taking about 2 min. Reduce speed to low and add the pumpkin puree. Mix until combined. Add the dry ingredients in two additions and blend for 10-15 seconds until incorporated. Use a large rubber spatula, fold in the pecans. Spoon half batter into prepared pan. Add half chocolate mixture. Add 1/4 of batter. Then chocolate...end with batter. Bake for 55 min. Check with toothpick in center. Make sure it comes out clean. If not add another 5 min. or 10. Remove from oven and place on cooling rack. When cool invert onto rack. Remove the pan, peel off the parchment paper, and turn loaf top side up. Cut with serrated knife into 1/2 inch slices. Store at room temp, tightly covered with plastic wrap for up to 5 days. This loaf may be frozen.

PECAN TOPPED PUMPKIN BREAD

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.

CARAMEL, PUMPKIN & PECAN MONKEY BREAD

Steps:

• Heat oven to 350°F.
• Cook and stir caramels, milk and butter in medium saucepan on medium heat 8 to 10 min. or until caramels are completely melted and mixture is well blended. Add pumpkin; mix well. Pour half into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; sprinkle with nuts.
• Mix sugar and cinnamon. Dip biscuit pieces in sugar mixture, turning to evenly coat each piece; place in layers over pumpkin mixture in pan. Cover with remaining pumpkin mixture.
• Bake 35 min. or until golden brown. Cool in pan 10 min.; invert onto serving plate. Remove pan. Serve warm.

PECAN-TOPPED PUMPKIN BREAD (COOKING LIGHT)

Steps:

• Preparation 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. Yield 2 loaves; 12 servings per loaf (serving size: 1 slice) Nutritional Information CALORIES 198(30% from fat); FAT 6.6g (sat 0.7g,mono 3.6g,poly 1.9g); PROTEIN 3.4g; CHOLESTEROL 18mg; CALCIUM 53mg; SODIUM 287mg; FIBER 1.2g; IRON 1.4mg; CARBOHYDRATE 32.3g Margaret Patterson, Milton, Florida , Cooking Light, NOVEMBER 2007

AUTUMN PUMPKIN BREAD WITH PECAN STREUSEL TOPPING RECIPE - (4/5)

Steps:

• To make the bread: Preheat the oven to 350 degrees. Arrange the pecans on a baking sheet in a single layer and toast them in the oven for 7 to 9 minutes, until golden brown and aromatic. Reserve 1/2 cup of the toasted pecans for the topping. Grease two 9x5-inch loaf pans or 36 standard-size muffin cups with butter or cooking spray. Whisk the oil and sugar in a large bowl. Add the eggs, pumpkin, and water and whisk until combined. Stir in the flour, baking soda, spices and salt. Gently stir in 1 cup of pecan pieces. Pour half of the batter into each loaf pan. For muffins, fill the muffin pans almost to the top with batter. To make the topping: Stir the sugar, butter, cinnamon and the reserved 1/2 cup of pecan pieces in a medium bowl. Sprinkle the topping liberally over the loaves or the muffins BEFORE baking. Bake the loaves for 1 hour or until a toothpick inserted into the center comes out clean. Bake the muffins for 30-35 minutes.

PUMPKIN PECAN BREAD

Steps:

• 1. Preheat the oven to 350 degrees F. Grease and flour five 8X4 loaf pans. 2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger; stir into the pumpkin mixture until well blended. Add nuts. Divide the batter evenly between the prepared pans. 3. Bake in preheated oven for 45 minutes. The top of the loaf should spring back when lightly pressed. 4. Cool until pan can be handled; turn out onto wire racks to completely cool.