Best 5 Autumn Pumpkin Bread With Pecans Recipes
Indulge in the flavors of fall with our delectable Autumn Pumpkin Bread with Pecans, a culinary masterpiece that captures the essence of the season. This moist and tender loaf is infused with the warmth of pumpkin purée, a hint of cinnamon, and the nutty crunch of pecans, creating a symphony of flavors in every bite. As you savor each slice, you'll be transported to a cozy autumn afternoon, surrounded by the vibrant hues of changing leaves and the sweet aroma of pumpkin spice.
This recipe is a delightful combination of classic pumpkin bread and pecan pie, featuring a tender crumb that melts in your mouth. The addition of pecans adds a delightful textural contrast and a burst of nutty flavor that perfectly complements the pumpkin. Whether you're looking for a cozy treat to enjoy with your morning coffee or a sweet indulgence to share with loved ones, our Autumn Pumpkin Bread with Pecans is sure to satisfy your cravings.
In addition to the classic Autumn Pumpkin Bread with Pecans, this article also features two variations to tantalize your taste buds. The Pumpkin Swirl Bread offers a delightful twist with a ribbon of rich pumpkin filling swirled throughout the batter, creating a visually stunning and flavorful loaf. For those who love the combination of pumpkin and chocolate, the Pumpkin Chocolate Chip Bread is a decadent treat that combines the classic flavors of pumpkin bread with the irresistible indulgence of chocolate chips.
With its moist texture, perfectly balanced sweetness, and the irresistible flavors of autumn, our Autumn Pumpkin Bread with Pecans is the ultimate comfort food for the fall season. Grab your apron and preheat your oven, because it's time to embark on a delightful baking journey and create memories that will last a lifetime.
AUTUMN PUMPKIN BREAD WITH PECAN STREUSEL TOPPING
Make and share this Autumn Pumpkin Bread With Pecan Streusel Topping recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 17
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.
Nutrition Facts : Calories 4079, Fat 218.2, SaturatedFat 39, Cholesterol 484, Sodium 2011.9, Carbohydrate 513, Fiber 19.2, Sugar 343.4, Protein 44.1
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
AUTUMN PUMPKIN BREAD
OK, I admit it, this is from an ad for Crisco oil. but it sounded like a great non-dairy dessert to me- and it is!
Provided by chia2160
Categories Quick Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F and spray 2 loaf pans with cooking spray.
- Mix together the first 7 dry ingredients in the bowl of an electric mixer; add pumpkin, oil, sugar and eggs. Mix well.
- Add dry ingredients, mix well.
- Mix in nuts and raisins by hand.
- Pour the mixture into prepared loaf pans and bake 50-55 minutes until done. Cool on wire rack for 15 minutes, remove from pans to wire rack and cool completely.
- If glazing, mix glaze ingredients together with a spoon and drizzle over loaves; top with walnuts.
Nutrition Facts : Calories 3674.1, Fat 157.8, SaturatedFat 20.8, Cholesterol 317.2, Sodium 2144.3, Carbohydrate 543.1, Fiber 14.3, Sugar 347.3, Protein 44.5
CHOCOLATE PECAN PUMPKIN BREAD
Every time I make this, it goes so quickly! It's moist, tender, and flavorful. I was surprised how much I like this, and I don't even like chocolate. It can be made into muffins, loaves, or even a Bundt cake.
Provided by Rachael Dcameron
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 20
Number Of Ingredients 12
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.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 47.8 g, Cholesterol 37.2 mg, Fat 18.7 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 4 g, Sodium 207.7 mg, Sugar 30.9 g
AUTUMN PUMPKIN BREAD WITH PECAN STREUSEL TOPPING RECIPE - (4/5)
Provided by june
Number Of Ingredients 19
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.
Tips:
- Choose the right pumpkin: For the best flavor and texture, use a sugar pumpkin or another variety of pumpkin that is specifically meant for cooking. Avoid using pie pumpkins, as they have a higher water content and will not yield the same results.
- Don't overmix the batter: Overmixing the batter will result in a tough, dense bread. Mix just until the ingredients are combined.
- Bake the bread until a toothpick inserted into the center comes out clean: This is the best way to ensure that the bread is cooked through.
- Let the bread cool completely before slicing: This will help to prevent the bread from crumbling.
- Store the bread in an airtight container at room temperature for up to 3 days: You can also freeze the bread for up to 2 months.
Conclusion:
Autumn pumpkin bread with pecans is a delicious and easy-to-make treat that is perfect for fall. It's moist and flavorful, with a hint of sweetness from the pumpkin and pecans. This bread is also a great way to use up leftover pumpkin puree. So next time you're looking for a tasty and seasonal snack, give this recipe a try.
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