Pumpkin Pecan Bread Recipes

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PECAN PUMPKIN BREAD



Pecan Pumpkin Bread image

Pecans add a nutty twist to this rich pumpkin bread - a delicious treat perfect for a Thanksgiving day.

Provided by Pillsbury Kitchens

Categories     Side Dish

Time 1h35m

Yield 16

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 cup whole wheat flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup oil
2/3 cup water
4 eggs
1 (16-oz.) can (2 cups) pumpkin
1 cup chopped pecans

Steps:

  • Heat oven to 350°F. Grease bottom only of two 9x5-inch loaf pans or three 8x4-inch loaf pans. In large bowl, combine all-purpose flour, whole wheat flour, sugar, baking soda, salt, cinnamon and nutmeg; mix well.
  • In medium bowl, combine oil, water, eggs and pumpkin; blend well. Add to flour mixture; beat 1 minute at medium speed. Fold in pecans. Pour batter into greased pans.
  • Bake at 350°F. for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.

Nutrition Facts : Calories 230, Cholesterol 25 mg, Fat 2, Fiber 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 190 mg

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

PUMPKIN PECAN LOAVES



Pumpkin Pecan Loaves image

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

3-1/3 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 can (15 ounces) pumpkin
1 cup vegetable oil
4 large eggs, room temperature, lightly beaten
2/3 cup water
1/2 cup chopped pecans
CARAMEL GLAZE:
1/4 cup butter
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup heavy whipping cream
2/3 cup confectioners' sugar
1 teaspoon vanilla extract

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.

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

PUMPKIN PECAN BREAD (BREAD MACHINE)



Pumpkin Pecan Bread (Bread Machine) image

Make and share this Pumpkin Pecan Bread (Bread Machine) recipe from Food.com.

Provided by dicentra

Categories     Breads

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 12

1/2 cup milk
1/2 cup canned pumpkin
1 egg
2 tablespoons margarine or 2 tablespoons butter, cut up
3 cups bread flour
3 tablespoons packed brown sugar
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 teaspoon active dry yeast or 1 teaspoon bread machine yeast
3/4 cup coarsely chopped pecans

Steps:

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

Nutrition Facts : Calories 156.2, Fat 6, SaturatedFat 0.9, Cholesterol 12.7, Sodium 153.6, Carbohydrate 22.3, Fiber 1.4, Sugar 3, Protein 3.7

PUMPKIN BREAD PUDDING WITH PECANS



Pumpkin Bread Pudding with Pecans image

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

1 (8 ounce) loaf French bread, torn into bite-sized pieces
2 ½ cups whole milk
2 cups pumpkin puree
2 cups white sugar
3 eggs
1 tablespoon vanilla extract
1 tablespoon orange flavoring
1 teaspoon pumpkin pie spice
2 cups chopped pecans
1 cup golden raisins
1 stick butter, melted

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

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