SPICED PUMPKIN PECAN LOAF RECIPE BY TASTY
Make your own delicious loaf of bread at home, whether you're a fan of sweet or savory! Baking bread in a Dutch oven is convenient and fairly hands off. Enjoy this spiced pumpkin pecan loaf for breakfast with some nut butter or chocolate-hazelnut spread and fruit!
Provided by Merle O'Neal
Categories Bakery Goods
Time 3h40m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- In a large bowl, combine the bread flour, whole wheat flour, pecans, chocolate chips, cinnamon, ginger, nutmeg, cloves, and salt. Stir well with a rubber spatula.
- In a separate large bowl, whisk together the warm water, yeast, pumpkin purée, and maple syrup.
- Add the dry ingredients to the wet ingredients and use a rubber spatula to stir until the dough just comes together. With your hands, knead the dough in the bowl until there are no dry, floury spots remaining. Cover the dough with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
- Using the spatula, fold the dough toward the center of the bowl 8 times, rotating the bowl each time. Cover with the towel and let rest for 30 minutes more.
- Place a Dutch oven with a lid in the oven, and preheat the oven to 450°F (230°C) for 30 minutes.
- Lightly dust a clean surface and your hands with flour. Carefully turn the dough out of the bowl and onto the floured surface. Fold the edges of the dough towards the center 8 times, then flip the dough over and transfer to a piece of parchment paper.
- Carefully remove the Dutch oven from the oven (it will be very hot) and use the parchment to lift the bread into the pot. Cover with the lid.
- Bake the bread for 35 minutes. Remove the lid and reduce the oven temperature to 425°F (220°C). Bake for 15 more minutes, until the bread is golden brown.
- Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
- Slice the bread and serve as desired.
- Enjoy!
PUMPKIN-PECAN BREAD
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
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 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
A festive fall treat, our Pumpkin Bread is simply delectable.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h20m
Yield Makes two 8 1/2-by-4 1/2-inch or four 6-by-3-inch loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter two 8 1/2-by-4 1/2-inch loaf pans. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- Combine pumpkin puree and sugars in a mixing bowl and beat with an electric mixer until combined, 2 to 3 minutes. Add eggs and melted butter and beat to combine, scraping down sides of bowl as needed. With mixer on low, add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour; beat to combine.
- Divide batter between prepared pans; smooth tops. Bake, rotating once, until a cake tester inserted in center comes out clean, 70 to 80 minutes for large loaves, 45 minutes for small. Transfer to wire rack to cool 10 minutes. Turn out of pans, re-invert onto wire rack, and cool completely.
PUMPKIN PECAN LOAF
Make and share this Pumpkin Pecan Loaf recipe from Food.com.
Provided by wicked cook 46
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 15
Steps:
- 55Heat oven to 350°F Coat 9 x 5-inch loaf pan lightly with flour no-stick cooking spray.
- Stir olive oil and sugar together with spoon.
- Stir in eggs until blended.
- Add pumpkin and milk.
- In a bowl combine flour, baking soda, salt, cinnamon and ginger.
- Add to pumpkin mixture, stirring until well combined.
- Stir in 1/2 cup pecans.
- Pour batter into prepared pan.
- Combine 1/2 cup pecans, brown sugar and olive oil until mixed and crumbly. Sprinkle over batter.
- Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan.
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- 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.
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