Best 11 Pecan Pumpkin Bread Recipes

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.

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.

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-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.

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 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 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.

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 cups 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 (9x5-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

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.

PECAN PUMPKIN BREAD

Steps:

• Add this to the flour mixture and butter mixture. Stir in 1 cup chopped pecans. Line 2 loaf pans with wax paper. Grease paper and sides of pan. Pour in batter, bake at 350° for one hour.