PECAN GLAZE RECIPES

Name: Pumpkin Pecan Loaves
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 loaves (16 pieces each).
Ingredients: 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

PUMPKIN PECAN LOAVES RECIPE: HOW TO MAKE IT

Pumpkin Pecan Loaves Recipe: How to Make It 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

Total Time 01 hours 15 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 2 loaves (16 pieces each).

Number Of Ingredients 18

Ingredients

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, FatContent 11g fat (3g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 212mg sodium, CarbohydrateContent 36g carbohydrate (25g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

PECAN PIE UPSIDE-DOWN CAKE RECIPE - BETTYCROCKER.COM

Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com image

We love upside-down cakes, and this unbeatable combination of pecan pie and upside-down cake is no exception. Brown sugar, melted butter and pecan halves are mixed together and spread in a cake pan, which then gets topped with a sweet Bisquick™ batter, baked, and drizzled with a powdered sugar-milk glaze. The end result is a gooey pecan pie layer that sits atop a fluffy—yet dense—cake, instead of a pie crust. This dessert is a wonderful treat for fall (or all year-round for pecan pie lovers!) and tastes especially delightful when served with a side of from-scratch sweetened whipped cream. We love this cake as a sweet addition to any meal—either a post-dinner treat or even as a star of your next brunch party!

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 12

Ingredients

1/3 cup butter, melted
1/2 cup packed brown sugar
1 tablespoon water
1 cup pecan halves
1 1/2 cups Original Bisquick™ mix
1/2 cup granulated sugar
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg
1/2 cup powdered sugar
2 to 3 teaspoons milk

Steps:

Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper.
In medium bowl, stir melted butter, brown sugar and water until well blended. Stir in pecans to coat evenly. Pour into pan, and spread pecans in an even layer; set aside.
In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter evenly over pecan mixture in pan.
Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Replace any pecans that may still be in pan on top of cake. Cool 15 minutes.
In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Drizzle with fork over top. For 8 servings, cut into 8 wedges. Store loosely covered in refrigerator.

Nutrition Facts : Calories 430 , CarbohydrateContent 52 g, CholesterolContent 45 mg, FatContent 4 1/2 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 7 g, ServingSize 1 Slice, SodiumContent 300 mg, SugarContent 36 g, TransFatContent 0 g

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In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut into 2x1-in. strips. Place 1 in. apart on greased baking sheets. , Bake at 325° for 12-14 minutes or until lightly browned. Remove to wire racks to cool completely., For filling, combine caramels and milk in a large saucepan. Cook and stir over medium-low heat until caramels are melted and smooth. Remove from the heat; stir in the butter, sugar and pecans. Cool for 5 minutes. Spread 1 teaspoon over each cookie. , For icing, in a microwave-safe bowl, melt chips and milk; stir until smooth. Stir in the butter, sugar and vanilla until smooth. Cool for 5 minutes. , Spread 1 teaspoon icing on each cookie; top each with a pecan half. Let stand until set. Store in an airtight container.

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PUMPKIN PECAN LOAVES RECIPE: HOW TO MAKE IT

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
From tasteofhome.com
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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.

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