Best 11 Pecan Pumpkin Bread Recipes

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Indulge in the delectable combination of fall flavors with our collection of pecan pumpkin bread recipes. These delectable treats are bursting with the warm and comforting flavors of pumpkin puree, freshly toasted pecans, and the perfect blend of spices. Whether you prefer a classic loaf, a moist bundt cake, or a bite-sized muffin, our recipes have got you covered. With step-by-step instructions and a variety of options to choose from, you'll be able to whip up a delicious and festive treat that is sure to impress your family and friends. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey together.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN-PECAN BREAD



Pumpkin-Pecan Bread image

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

1 cup all-purpose flour
⅓ cup whole wheat flour
¼ cup whole wheat flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup pumpkin puree
1 cup white sugar
½ cup applesauce
2 eggs
½ teaspoon vanilla extract
⅓ cup toasted chopped pecans
¼ cup mini chocolate chips

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

CHOCOLATE PECAN PUMPKIN BREAD



Chocolate Pecan Pumpkin Bread image

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

3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
2 cups canned pumpkin
2 ½ cups white sugar
1 cup vegetable oil
4 beaten eggs
1 cup chopped pecans
1 cup miniature chocolate chips

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

SPICED PUMPKIN PECAN BREAD



Spiced Pumpkin Pecan Bread image

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

5 cups all-purpose flour
3 cups sugar
1 cup packed brown sugar
1 tablespoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground nutmeg
1-1/2 teaspoons ground cloves
1 can (29 ounces) solid-pack pumpkin
1 cup canola oil
4 eggs, lightly beaten
1/2 teaspoon rum extract
2 cups coarsely chopped pecans

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 :

PUMPKIN BREAD PUDDING WITH PRALINE PECAN SAUCE



Pumpkin Bread Pudding With Praline Pecan Sauce image

Make and share this Pumpkin Bread Pudding With Praline Pecan Sauce recipe from Food.com.

Provided by db74105

Categories     Dessert

Time P1DT1h

Yield 10-12 serving(s)

Number Of Ingredients 15

5 large eggs
1 (29 ounce) can pumpkin
1 1/2 cups milk
1 cup granulated sugar
1 1/2 tablespoons cinnamon
1 teaspoon salt, I use sea salt
1 tablespoon nutmeg
1 teaspoon vanilla extract
1 loaf French bread, cut into 1-inch cubes about 10 cups
praline sauce
1 cup pecans
1 1/2 cups brown sugar
1/2 cup butter
1 tablespoon corn syrup
1 teaspoon vanilla extract

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



Pecan-Topped Pumpkin Bread image

From Cooking Light. A much lighter version of the this bread everyone loves! You can play around a little with the pumpkin spice flavors as some people like a more stong flavor where as others like more mild.

Provided by loveleesmile

Categories     Breads

Time 1h15m

Yield 2 loaves, 10 serving(s)

Number Of Ingredients 16

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

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



Pecan & Pumpkin Cinnamon Buns (Bread Machine) Halloween Spec image

This recipe makes wonderfully soft butternut flavoured rolls with brown sugar and pecan nut filling, topped with cinnamon and pecan icing. You can swop out the butternut for sweet potato or pumpkin for an alternative flavoured bun.

Provided by JohnnyUK

Categories     Yeast Breads

Time 48m

Yield 12 serving(s)

Number Of Ingredients 17

1 1/4 cups warm milk (300ml)
1 cup cooked mashed butternut squash (alternatively Sweet Potato or Pumpkin)
2 eggs, beaten
4 tablespoons butter
1/4 cup sugar
3/4 teaspoon salt
4 cups bread flour (580g)
2 teaspoons active dry yeast
1 teaspoon ground cinnamon
1/2 cup butter, to spread on rolled out dough (120ml)
1/2 cup finely chopped pecan nuts
1/2 cup tightly packed brown sugar
4 teaspoons ground cinnamon
2 cups icing sugar
1/4 cup finely chopped pecan nuts
1 teaspoon ground cinnamon
hot water, to make a liquid icing

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



Pecan Topped Pumpkin Bread image

This recipe makes two loaves. Freeze the extra bread, tightly wrapped in plastic wrap for up to a month (or enjoy both!). You can substitute pecans with walnuts, if desired. Check the bread after 50 minutes of baking - you may need to cover the loaves with aluminum foil for the last 10 minutes to prevent over-browning. Cooking Light.

Provided by Barbell Bunny

Categories     Quick Breads

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 RECIPE - (4/5)



Autumn Pumpkin Bread with Pecan Streusel Topping Recipe - (4/5) image

Provided by june

Number Of Ingredients 19

Bread:
1 1/2 cups pecan pieces
1 cup vegetable oil
3 cups sugar
4 large eggs
1 (15 oz) can pure pumpkin
1 cup water
3 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp ground nutmeg
1 1/2 tsp ground allspice
1 1/2 tsp ground cinnamon
1 1/2 tsp ground cloves
1/2 tsp salt
Topping:
1/2 cup firmly packed golden brown sugar
1/4 cup unsalted butter, melted and slightly cooled
2 tsp ground cinnamon
1/2 cup toasted pecans

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



PECAN-TOPPED PUMPKIN BREAD image

Categories     Bread     Side     Bake     Thanksgiving     Quick & Easy     Healthy

Yield per loaf

Number Of Ingredients 16

3 1/3 cups all-purpose flour (about 15 oz)
1 tbsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground allspice
2 cups granulated sugar
1/2 cup egg substitute
1/2 cup canola oil
1/2 cup low-fat buttermilk
2 large eggs
2/3 cup water
1 (15 ounce) can pumpkin
cooking spray
1/3 cup chopped pecans

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



PUMPKIN PECAN BREAD image

Categories     Bread     Ginger

Yield 5 loaves

Number Of Ingredients 13

29 oz. canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
5 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cloves
1 1/2 teaspoons ground ginger
3 cups toasted chopped pecans

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



PECAN PUMPKIN BREAD image

Categories     Nut     Dessert     Bake

Yield 2 loaves

Number Of Ingredients 16

In small bowl:
2 cups flour
2 t baking powder
1 t soda
1 t EACH of cinnamon, allspice
1/2 t EACH of ginger, nutmeg, salt
In separate bowl, cream together:
1/2 cup butter
1/2 cup cream cheese
1 cup sugar
1/2 cup brown sugar
Add:
2 eggs
1 cup pumpkin
1/2 cup sour cream
1 t vanilla

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.

Tips:

  • Mise en Place: Before you start baking, measure and gather all your ingredients and equipment. This will make the process go much smoother.
  • Fresh Ingredients: Using fresh ingredients will give your bread the best flavor and texture. If possible, use organic ingredients.
  • Properly Measure Your Ingredients: Use measuring cups and spoons to accurately measure your ingredients. This will help ensure that your bread turns out perfectly.
  • Don't Overmix the Batter: Overmixing the batter will make your bread tough. Mix just until the ingredients are combined.
  • Use a Loaf Pan with a Lid: This will help create a moist and evenly baked bread.
  • Let the Bread Cool Completely Before Slicing: This will help prevent the bread from crumbling.

Conclusion:

Pecan pumpkin bread is a delicious and festive treat that is perfect for fall gatherings. With its moist and flavorful crumb and crunchy pecan topping, this bread is sure to be a hit with everyone. Whether you're enjoying it for breakfast, lunch, or dessert, pecan pumpkin bread is a delicious and satisfying choice. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!

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