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 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
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.
GOLDEN RAISIN AND PECAN THINS
These slightly sweet, extremely simple crackers, adapted from "Better Baking" by Genevieve Ko, can be stirred together in minutes in one bowl, no electric mixer required. They are then baked twice - once in loaf pans and once after freezing and slicing - making them crisp all the way through. Serve them with cheese or pâté, or even on their own as a snack. And feel free to personalize these by substituting other dried fruits and nuts for the raisins and pecans. Chopped dried figs and hazelnuts make another wonderful combination.
Provided by Melissa Clark
Categories crackers and chips, dessert
Time 1h
Yield About 8 dozen crackers
Number Of Ingredients 10
Steps:
- Place a baking sheet on center rack of oven and heat to 350 degrees. Butter three 5 3/4- by 2 1/4-inch or four 4 1/4- by 2 1/2-inch mini loaf pans. Line the bottoms with parchment paper and butter the paper.
- In a large bowl, whisk both flours, sugar, tarragon or fennel seeds, baking soda and salt Add buttermilk and stir until smooth. Fold in pecans and raisins until evenly distributed. Divide among prepared pans, filling 1/4-inch from the top (batter will rise slightly in the oven), and smooth tops.
- Place pans on baking sheet and bake until loaves are golden brown and a toothpick inserted into the center of one comes out clean, 25 to 30 minutes. Slide a thin-bladed knife around the pan edges. Carefully invert the loaves onto a wire rack, and discard the parchment. Cool completely, right side up on the rack.
- Freeze loaves on a pan until very firm, at least 1 hour or up to 5 days.
- Heat oven to 300 degrees. Line two half-sheet pans with parchment paper.
- Working with one frozen loaf at a time, cut 1/8-inch-thick slices with a sharp serrated bread knife. Arrange slices on prepared pan, spacing them 1/4-inch apart. Bake one pan at a time until crackers are browned and crisp, about 20 minutes. Use a metal spatula to transfer crackers to wire racks and let cool completely.
Nutrition Facts : @context http, Calories 21, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 2 grams, TransFat 0 grams
GRANDMA'S PUMPKIN BREAD WITH RAISINS AND PECANS
This pumpkin bread recipe with raisins and pecans has been handed down through 4 generations of my family and it makes 2 loaves. Over time, the recipe has changed a bit to accommodate more modern ingredients. It is the the best pumpkin bread recipe I have come across yet.
Provided by L. Graham
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h30m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Cream sugar and shortening in a large bowl with an electric mixer until fluffy. Stir in pumpkin puree, eggs, and water. Mix flour, baking soda, salt, cinnamon, cloves, and baking powder in a separate bowl; stir into the egg mixture. Fold in pecans and raisins. Spoon equal amounts of batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 40.9 g, Cholesterol 31 mg, Fat 9.2 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 318.9 mg, Sugar 25.5 g
PUMPKIN RAISIN LOAF
This was my grandma's recipe. She baked almost daily until her late 80's. This I think must have been one of her favorites, she made for us all the time.
Provided by KennKonn
Categories Dessert
Time 1h10m
Yield 1 loaf, 12-14 serving(s)
Number Of Ingredients 16
Steps:
- Cream butter and sugar.
- Beat in eggs.
- Whisk together--pumpkin, orange rind and juice.
- Measure dry ingredients.
- Mix together.
- Spoon batter in a 8 x 8 pan.
- Bake at 350 for 50 minutes.
- Let stand 5 minutes then apply topping. Brush butter over top of cake and sprinkle with cinnamon and sugar.
Nutrition Facts : Calories 251.6, Fat 8.1, SaturatedFat 4.8, Cholesterol 53.9, Sodium 287.7, Carbohydrate 42.9, Fiber 1.1, Sugar 26.2, Protein 3.4
GOLDEN RAISIN PUMPKIN BREAD
Posted by request. This recipe comes from a cookbook compiled by the Food Editors of the Farm Journal called "Homemade Breads". The recipe says this bread has a "faint pumpkin pie taste". Pre-time includes rising time.
Provided by Kim D.
Categories Yeast Breads
Time 3h35m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Scald milk; stir in pumpkin, shortening, sugar, salt and spices.
- Cool to luke warm.
- Sprinkle yeast on warm water; stir to dissolve.
- To the yeast, add 3 cups flour, the milk mixture, and eggs.
- Beat with electric mixer at medium speed for 2 minutes, scraping the bowl occasionally.
- Stir in raisins (if desired).
- Mix in enough remaining flour, a little at a time, first with a spoon and then with hands, to make a dough that leaves the sides of bowl.
- Turn onto lightly floured counter.
- Knead until smooth and elastic, 8-10 minutes.
- (This step could probably be done with a KitchenAid Mixer and a bread hook for several minutes).
- Place dough in a lightly greased bowl and turn over to grease top.
- Cover and let rise in warm place until doubled in size (about 1- 1 1/2 hours).
- Punch down.
- Turn out onto counter and divide dough in half.
- Shape in loafs and place in 2 greased 9X5X3-inch loaf pans.
- Brush tops of loaves with melted butter.
- Cover and let rise until almost doubled, about 50 minutes.
- Bake in a preheated oven at 375°F for about 35 minutes, or until bread tests done.
Nutrition Facts : Calories 2346.9, Fat 40.3, SaturatedFat 11.7, Cholesterol 228.6, Sodium 2775.8, Carbohydrate 441.3, Fiber 20.8, Sugar 94.9, Protein 59.8
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
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