Pecan Pumpkin Bread Abm Recipes

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.

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.

Steps:

• Preheat oven to 375 degrees.
• Generously grease bottom only of an 8X4 or 9X5 loaf pan
• Mix the first four ingredients together - until all mix moistened.
• Mix in the cranberries and pecans.
• Pour batter into greased loaf pan.
• Bake for 40-55 minutes - until comes out clean.
• Let stand for 15 minutes.
• Use a knife to loosen sides from the pan, remove from pan and let stand for another hour until completely cool.
• Melt white chocolate chips and 1 1/2 tsp oil as directed on the chocolate package.
• Place mixture into a plastic resealable bagg.
• Seal the bag and then cut off one corner of the bag and drizzle chocolate mixture over the bread.
• Immediately top with pecans.
• Let toppings set and then store in the refridgerator.

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.

Steps:

• Bake according to manufacturer's instructions, adding the pecans during the add-in cycle or 5 minutes before final kneading is finished.