Pecan Raisin Bread Recipes

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.

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.

Steps:

• Combine the raisins and boiling water in a bowl and set aside for 10 minutes. In the container of a food processor, combine 1/2cup of the pecan halves and sugar and pulse until the pecans are very finely ground. Set aside. Thoroughly drain the raisins and set them aside.
• Place the warm water and yeast in a large bowl. Break the poolish into small pieces with your hands or a wooden spoon and add it to the bowl. Stir until fairly dissolved. Stir in the flour, ground pecans and sugar and salt. Stir until combined.
• Turn the mixture out onto a lightly floured surface and knead for 10 minutes. Slowly begin to fold in the raisins and the remaining pecan halves a little at a time. Return the dough to the bowl, cover with a tea towel and let rise until doubled in bulk, 1 to 2 hours.
• Gently turn the dough out onto a lightly floured surface and cut into 3 equal pieces. Leave the pieces on your work surface and cover them with a tea towel. Let them rest for 10 minutes.
• Gently shape each piece into a short log and place the logs on a sheet pan lined with parchment paper. Cover with the tea towel and let rise until the loaves just hold a fingerprint when lightly pressed, 30 minutes to 1 hour.
• When ready to bake, preheat oven to 375 degrees and have a plant sprayer full of fresh water ready. Using a single-sided razor at a 30-degree angle, slash the loaves diagonally with 2 3-inch slashes each. When the oven is hot, spray it thoroughly with water and immediately put the bread in and close the door. Spray the oven (not the bread) again 2 more times during the first 5 minutes of baking. Bake until bread is very brown and sounds hollow when the bottom is tapped, 25 to 30 minutes more.
• Remove the loaves from the oven and cool them on a wire rack.

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.

Steps:

• Soak raisins in bourbon for 2 hours and drain, reserving bourbon.
• Add more bourbon to make 1/3 cup.
• Grease two bread loaf pans and line pan bottoms with greased wax paper.
• Preheat oven to 350 degrees F.
• Cream butter and 1/2 cup of sugar until light and fluffy.
• Add egg yolks, one at a time, beating well.
• Add flour in thirds, alternating with bourbon.
• Mix until blended.
• Stir in raisins, pecans, and vanilla extract.
• With clean beaters, beat egg whites until soft peaks form.
• gradually beat in remaining 1 cup of sugar; beat until stiff.
• Fold egg whites into batter; turn into pans and bake for 1 hour.

Steps:

• Preheat oven to 375 degrees F.
• Combine sugar and oil; add eggs, one at a time.
• In a separate bowl, combine flour, baking powder, baking soda, salt, nutmeg, cinnamon, raisins and pecans.
• Stir into sugar-oil-egg mixture until combined; do not overmix.
• Pour into a greased or non-stick loaf pan and bake at 375 degrees F for 45 minutes or until toothpick comes out clean after inserting in middle of bread.
• Let cool slightly in pan, then carefully turn out onto a baking rack to finish cooling.