Best 9 Pumpkin Bread With Raisins And Pecans Recipes
Indulge in the delectable aroma of freshly baked pumpkin bread, a classic treat that embodies the essence of fall. This moist and flavorful bread is a symphony of autumnal flavors, with a tender crumb infused with the warmth of pumpkin puree, the sweetness of raisins, and the nutty crunch of pecans. Each bite is a delightful journey through a tapestry of textures and flavors, making this pumpkin bread an irresistible indulgence.
This article presents a collection of three pumpkin bread recipes, each offering a unique twist on this beloved classic. The first recipe showcases the traditional combination of pumpkin, raisins, and pecans, capturing the quintessential flavors of fall. The second recipe introduces a delightful twist with the addition of chocolate chips, creating a decadent treat that combines the richness of chocolate with the comforting flavors of pumpkin bread. The third recipe takes a healthier approach, using whole wheat flour and honey as natural sweeteners, resulting in a nutritious and wholesome pumpkin bread that doesn't compromise on taste.
RAISIN-FILLED PUMPKIN SPICE BREAD
Years ago, I got this recipe from one of the best cooks in our church. Freeze a few loaves to have on hand when a friend or neighbor needs a pick-me-up. -Martha Sue Stroud, Clarksville, Texas
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack.
Nutrition Facts : Calories 225 calories, Fat 10g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 168mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
GRANDMA'S PUMPKIN BREAD - A MOIST PUMPKIN BREAD RECIPE (WITH NUTS, RAISINS OR CHOCOLATE CHIPS)
Grandma's Pumpkin Bread is a moist pumpkin bread recipe that can be made plain, with nuts, raisins or chocolate chips. This easy to follow recipe gives options for one pumpkin loaf or two depending on whether or not you want to use an entire can of pumpkin.
Provided by Barbara
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F. Spray a 9 x 5 inch bread pan with nonstick cooking spray.
- Combine pumpkin, sugar, oil and eggs and mix well.
- Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice.
- Add sifted, dry ingredients to wet ingredients. Mix until smooth.
- Optional step: add in one or more of the optional additions. If adding raisins, be sure to drain off soaking water first.
- Pour into prepared loaf pan.
- Bake for approximately 1 hour or until a toothpick comes out clean.
SPICED PUMPKIN BREAD WITH RAISINS AND PECANS
Wonderful nutmeg and clove pumpkin bread with raisins and nuts from New Mexico.
Provided by Noble
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h15m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
- Mix flour, sugar, pumpkin, raisins, pecans, oil, water, eggs, baking soda, salt, nutmeg, cinnamon, and cloves together in a large bowl. Pour into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 1 hour.
Nutrition Facts : Calories 331.7 calories, Carbohydrate 50.4 g, Cholesterol 31 mg, Fat 14 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 264.9 mg, Sugar 33.2 g
PUMPKIN BREAD WITH RAISINS AND PECANS
Orange juice adds a subtle zest to this moist and delicious pumpkin bread. You may choose to substitute dried cranberries or blueberries for the raisins and walnuts or other nuts for the pecans to add variety.
Provided by Nelena Brown
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 45m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
- Sift flour, baking soda, pumpkin pie spice, baking powder, and salt together in a large bowl. Toss raisins and pecans with 1 tablespoon of the flour mixture in a separate bowl.
- Beat sugar and butter together using an electric mixer in a mixing bowl until fluffy. Add pumpkin puree, orange juice, eggs, and vanilla extract; blend until well combined. Add flour mixture slowly and blend thoroughly. Fold in raisins and pecans.
- Pour batter evenly between the 2 prepared loaf pans.
- Bake in the preheated oven until firm and tops spring back lightly when pressed, 30 to 40 minutes. Remove from the oven and cool completely on racks before serving.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 42.2 g, Cholesterol 61.3 mg, Fat 9.1 g, Fiber 1.9 g, Protein 4.5 g, SaturatedFat 3.7 g, Sodium 592.3 mg, Sugar 24.9 g
PUMPKIN BREAD PUDDING WITH PECANS
This pumpkin bread pudding with pecans couldn't be much easier - using canned pumpkin speeds things up, but use fresh pumpkin puree if you have it. Top with caramel sauce and ice cream!
Provided by JONILEWIS
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Put torn French bread into a bowl. Mix milk and pumpkin puree together in a separate bowl and pour over French bread. Let soak until moistened, about 5 minutes.
- Mix sugar, eggs, vanilla extract, orange flavoring, and pumpkin pie spice together in a bowl. Pour into bread mixture and stir. Fold in pecans and raisins.
- Place butter in a 9x13-inch baking pan and put into the preheated oven, about 5 minutes. Remove pan from oven when butter has melted and spoon in bread mixture.
- Bake in the hot oven until pudding is firm in the middle and edges are brown and crisp, 35 to 45 minutes.
Nutrition Facts : Calories 487.3 calories, Carbohydrate 63.4 g, Cholesterol 71.9 mg, Fat 24.2 g, Fiber 4 g, Protein 8.1 g, SaturatedFat 7.5 g, Sodium 315.7 mg, Sugar 46.5 g
PECAN RAISIN BREAD
We love raisin bread and also enjoy the nutty flavor of pecans, so I decided to combine the two for this delectable loaf. It smells terrific and the taste...oh-so good! -Lora Sexton, Wellington, Texas
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (2-1/2 pounds, 16 slices).
Number Of Ingredients 10
Steps:
- In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , Just before the final kneading (your machine may audibly signal this), add pecans and raisins. , Freeze option: Securely wrap and freeze cooled loaf in foil and place in resealable plastic freezer bag. To use, thaw at room temperature.
Nutrition Facts : Calories 227 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 182mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 2g fiber), Protein 6g protein.
HOLIDAY RAISIN NUT PUMPKIN BREAD
Take the traditional pumpkin bread recipe and add some kick to it by throwing in some raisins and nuts. Similar to banana bread but with pumpkin. Great for the holidays and potluck parties!
Provided by Hopkins82
Categories Breads
Time 1h10m
Yield 3 loaves, 45-60 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease loaf pans (can make in bundt pans but need to adjust timing). Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree. Stir together flour, soda, baking powder, salt, and spices. Add to pumpkin mixture and mix until just combined. Fold in nuts and raisins and spread evenly into desired baking pan. Depending on oven, bake for 45 minutes-1 hour or until done. Set aside to cool on wire racks before slicing.
PUMPKIN PECAN LOAVES
Among all my pumpkin bread recipes, this caramel-glazed creation is the pick of the crop. Often, I'll wrap up a lovely loaf as a homemade gift for teachers and Sunday school leaders. -Brenda Jackson, Garden City, Kansas
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 18
Steps:
- In a bowl, combine the first 6 ingredients. In a separate bowl, combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans. , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , For glaze, combine the butter, sugar, brown sugar and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the confectioners' sugar and vanilla until smooth. Drizzle over cooled loaves.
Nutrition Facts : Calories 249 calories, Fat 11g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 212mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN PECAN RAISIN BREAD
Make and share this Pumpkin Pecan Raisin Bread recipe from Food.com.
Provided by Aroostook
Categories Quick Breads
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 281.5, Fat 5.8, SaturatedFat 0.7, Cholesterol 35.2, Sodium 428.7, Carbohydrate 53.6, Fiber 1.2, Sugar 26.3, Protein 4.7
Tips:
- Freshly Grated Nutmeg: If possible, use freshly grated nutmeg for the best flavor. Pre-ground nutmeg can lose its potency over time.
- Measure Flour Correctly: To ensure accurate measurements, use a kitchen scale to measure the flour. Alternatively, spoon the flour into a measuring cup and level it off with a knife.
- Evenly Distribute Raisins and Pecans: Before adding the raisins and pecans to the batter, toss them in a small bowl with a spoonful of flour. This will help prevent them from clumping together.
- Properly Grease and Flour the Pan: To prevent the bread from sticking to the pan, grease it thoroughly with butter or cooking spray and then lightly dust it with flour.
- Check for Doneness: Insert a toothpick or skewer into the center of the bread. If it comes out clean or with just a few moist crumbs attached, the bread is done.
- Glaze the Bread (Optional): For a shiny and sweet crust, brush the top of the bread with a simple glaze made from powdered sugar and milk while it's still warm.
Conclusion:
Pumpkin bread with raisins and pecans is a classic fall treat that is easy to make and loved by many. By following these tips and the detailed recipe, you can create a moist, flavorful, and aromatic bread that is perfect for any occasion. Whether you enjoy it as a snack, breakfast, or dessert, this pumpkin bread is sure to be a hit. So gather your ingredients, preheat your oven, and let's bake a delicious pumpkin bread together!
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