Pecan Pumpkin Loaves Food

PUMPKIN PECAN LOAF

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.

PECAN PUMPKIN BREAD

Steps:

• 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.

CHOCOLATE PECAN PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
• Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
• In another bowl, mash the pumpkin, and stir in the sugar, oil, and eggs. Pour the flour mixture into the pumpkin mixture, and stir lightly to combine. Use a rubber spatula to fold the pecans and chocolate chips into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated.
• Fill the prepared loaf pans about 3/4 full, and bake in the preheated oven for 20 to 25 minutes, until the bread has risen, and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

PUMPKIN PECAN LOAF CAKE

Steps:

• CAKE: Preheat oven to 350°F Grease a 9x5-inch loaf pan.
• Combine oil and sugar in a medium sized bowl. Blend in eggs, pumpkin puree and milk. Set aside.
• In separate bowl, combine all dry ingredients. Add to pumpkin mixture. Stir in 1/2 cup pecans. Pour into prepared pan.
• TOPPING: Combine all ingredients until crumbly. Sprinkle over cake batter.
• Bake in preheated oven 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes, remove from pan.
• This freezes well.

VALLEY CHOCOLATE PECAN PUMPKIN LOAF

Steps:

• Place pecan pieces on a baking sheet in a 350F oven, and toast for 3-5 minutes, or until golden; you will start to smell a nutty flavor.
• Combine Miracle Whip, milk, pumpkin, sugar and eggs. In a separate bowl, combine remaining ingredients, except chocolate chips and pecan pieces.
• Gently fold wet ingredients into dry ingredients. Incorporate well. Then fold in pecan pieces and chocolate chips.
• Bake in a 9x5-inch greased loaf pan at 350F for 60-70 minutes. Let stand for 10 minutes. Removed from pan.

GOLDEN RAISIN-PECAN PUMPKIN LOAVES

Steps:

• Sift together the flour, cinnamon, nutmeg & salt.
• Mix the yeast & the warm water in a a small bowl.
• Beat the butter and sugar at medium speed until creamy. Add the pumpkin and egg and beat until blended.
• Add the yeast to the wet ingredients. Add the dry ingredients, about ½ cup at a time. Add flour & mix until dough comes together - add more flour, a couple of tablespoonfuls at a time, until dough forms from batter.
• Knead 10 to 15 minutes (this is where a stand processor and a dough hook would come in handy). At the start, the mixture will look more like a batter than a dough - keep mixing/kneading.
• Mix in the pecans, pepitos and raisins, mixing only until incorporated. Add the cranberries and mix as little as possible to avoid crushing them.
• Scrape the dough into a lightly buttered large bowl, Cover tightly with plastic wrap and set aside at room temp to rise until nearly doubled in bulk, about 2 hours.
• When the dough has doubled, knead gently to deflate, wrap it tightly in plastic and refrigerate over night.
• At least 6 hours before you want to begin baking, remove the dough from the refrigerator. Leave the dough, covered in its bowl, until it reaches at least 64 degrees F on an instant read thermometer. (This will take as long as 3 or 4 hours) - If you don't have an instant read thermometer, look for the dough to be slightly cool and just a little spongy.
• Lightly butter two 8" x 4" bread loaf pans.
• Divide dough in two & shape to fit in two bread pans - seam side down.
• Cover the pans lightly with a kitchen towel and allow to rise atroom temp for 1½ - 2 hours, or until the dough has nearly doubled - it will rise just above the rims of the pans.
• Center a rack in the oven and preheat to 350°F Bake the loaves for about 35 minutes, or until deeply golden.
• Remove the pans to a cooling rack; after a 5-minute rest, turn the breads out of their pans and allow them to cool to room temp on the rack.

SPICED PUMPKIN PECAN LOAF RECIPE BY TASTY

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!