PUMPKIN PECAN BREAD RECIPES

PUMPKIN-PECAN BREAD RECIPE | ALLRECIPES

Pumpkin-Pecan Bread Recipe | Allrecipes image

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

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 1 9x5-inch loaf

Number Of Ingredients 17

Ingredients

1 cup all-purpose flour
? cup whole wheat flour
¼ cup whole wheat flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup pumpkin puree
1 cup white sugar
½ cup applesauce
2 eggs
½ teaspoon vanilla extract
? cup toasted chopped pecans
¼ cup mini chocolate chips

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, CarbohydrateContent 34.8 g, CholesterolContent 31 mg, FatContent 4.6 g, FiberContent 2.4 g, ProteinContent 3.6 g, SaturatedFatContent 1.2 g, SodiumContent 231.8 mg, SugarContent 20.6 g

PECAN-PUMPKIN BREAD RECIPE | MYRECIPES

Pecan-Pumpkin Bread Recipe | MyRecipes image

Provided by MyRecipes

Total Time 2 hours 40 minutes

Yield Makes 2 loaves

Number Of Ingredients 10

Ingredients

1?½ cups chopped pecans
3?½ cups all-purpose flour
3 cups granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
1 (15-oz.) can pumpkin
1 cup canola oil
4 large eggs
? cup water

Steps:

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 3 ingredients; add to dry ingredients, stirring just until moistened. Stir in pecans.
Spoon batter into 2 greased and floured 9- x 5-inch loafpans.
Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and cool completely (about 1 hour).

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