PECAN RAISIN BREAD
We love raisin bread and also enjoy the nutty flavor of pecans, so I decided to combine the two for this delectable loaf. It smells terrific and the taste...oh-so good! -Lora Sexton, Wellington, Texas
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (2-1/2 pounds, 16 slices).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 227 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 182mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 2g fiber), Protein 6g protein.
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
CARROT, RAISIN & PECAN BREAD
Our garden is currently overflowing with carrots, and this quick bread is a delicious way to use up some of them; it's moist and full of raisins and pecans! This makes one loaf; the recipe is easily doubled and the bread freezes well.
Provided by EdsGirlAngie
Categories Quick Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 12
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.
Nutrition Facts : Calories 3204, Fat 195.6, SaturatedFat 26.5, Cholesterol 423, Sodium 2379, Carbohydrate 338.7, Fiber 12.5, Sugar 178.8, Protein 36.6
RAISIN-PECAN BREAD
Provided by Molly O'Neill
Categories project, side dish
Time 4h15m
Yield 3 loaves
Number Of Ingredients 9
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.
PECAN RAISIN BREAD
Baking bread at home is undoubtedly a delight. The recipe that I will be sharing with you today is pecan raisin bread.
Provided by Yamini Rathore
Categories Rice/Assorted Breads
Time 3h40m
Number Of Ingredients 10
Steps:
- In a large bowl, add water, butter, egg, sugar, dry milk powder, bread flour, and yeast and mix all of these to make the dough.
- Knead the dough a little and leave it to rest for an hour.
- When the dough has become puffy and grown in size, knead it a little more and transfer it to a bread or baking pan
- Before the final kneading, add pecans and raisins.Let it rest in the baking pan for another hour and a half covered.
- Then, place this dough in a preheated oven and bake it for about an hour at 350oFX
- Take the bread out and let it cool. You can serve the bread immediately or store it for up to 5 days.You can also freeze it and use it for up to 3 months
Nutrition Facts : Calories 227 kcal, Protein 6 g, Carbohydrate 36 g, Fat 8 g, Cholesterol 19 mg, Sodium 182 mg, ServingSize 1 serving
PECAN RAISIN BREAD MORNING CASSEROLE
Prepare the night before and bake in the morning and you will have more time to spend with your family at breakfast. Fabulous dish from the Jones Sausage Co!
Provided by Marie
Categories Breakfast
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Prepare 13 x 9 glass baking dish with non-stick spray.
- Cube raisin bread and place in baking dish.
- Brown sausage, drain and cut into bite size pieces.
- Mix with bread in baking dish.
- In a large mixing bowl, beat eggs, milk, half and half, vanilla, nutmeg and cinnamon until blended.
- Pour over bread and sausage.
- Cover with plastic wrap and refrigerate 8 hours or overnite.
- Heat oven to 350 degrees.
- Combine all topping ingredients and spoon over top of casserole.
- Bake uncovered for 35 to 40 minutes or until knife inserted in center comes out clean.
Nutrition Facts : Calories 704.2, Fat 42.6, SaturatedFat 17, Cholesterol 228.8, Sodium 665.9, Carbohydrate 66.9, Fiber 3.8, Sugar 33.6, Protein 16.8
APPLE, PECAN, RAISIN BREAD PUDDING
My daughter wanted french toast, but we had only heels so I threw this together. The closest thing it resembled was bread pudding.
Provided by Happy Happy Joy Joy
Categories Dessert
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- set oven to 325 deg.
- spray oil on square baking pan.
- blend eggs, cream, sugar and spices in blender.
- tear bread into small pieces and lay in baking dish.
- spread diced apple and raisis over bread
- pour egg mixture over all.
- sprinkle chopped nuts on top.
- let sit for 5 minute while oven reaches temperature.
- bake for 60 minutes.
- let cool, dish and serve with honey drizzled on top.
- suggestion: use cinnamon raisin bread - yum!
Nutrition Facts : Calories 534.8, Fat 16.3, SaturatedFat 5.3, Cholesterol 228.1, Sodium 429.5, Carbohydrate 89.6, Fiber 3.4, Sugar 60.2, Protein 11.8
GRANDMA'S PUMPKIN BREAD WITH RAISINS AND PECANS
This pumpkin bread recipe with raisins and pecans has been handed down through 4 generations of my family and it makes 2 loaves. Over time, the recipe has changed a bit to accommodate more modern ingredients. It is the the best pumpkin bread recipe I have come across yet.
Provided by L. Graham
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h30m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Cream sugar and shortening in a large bowl with an electric mixer until fluffy. Stir in pumpkin puree, eggs, and water. Mix flour, baking soda, salt, cinnamon, cloves, and baking powder in a separate bowl; stir into the egg mixture. Fold in pecans and raisins. Spoon equal amounts of batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 40.9 g, Cholesterol 31 mg, Fat 9.2 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 318.9 mg, Sugar 25.5 g
PUMPKIN PECAN RAISIN BREAD
Make and share this Pumpkin Pecan Raisin Bread recipe from Food.com.
Provided by Aroostook
Categories Quick Breads
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 281.5, Fat 5.8, SaturatedFat 0.7, Cholesterol 35.2, Sodium 428.7, Carbohydrate 53.6, Fiber 1.2, Sugar 26.3, Protein 4.7
RAISIN, CINNAMON, PECAN QUICK BREAD
I just made this outstanding quick bread. It's very flavorful and a great starter for breakfast. Gets the day off right! This recipe is from the American Institute for Cancer Research and it appeared on the Internet on February 10, 2009. Their site is http://www.aicr.org Try it!
Provided by Healthy Debbie
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.Stir together whole-wheat flour, pastry flour, sugar, baking soda and baking powder, cinnamon and salt.
- Using a separate bowl, combine wheat bran, canola oil, raisins and hot water. Add egg whites and vanilla. Beat well.
- Add nuts and dry ingredients. Stir until all ingredients are moist. Spray bread pan (9 X 5 X 3) with cooking spray and spread batter in pan.
- Bake 45-55 minutes. Let cool before slicing.
Nutrition Facts : Calories 187.3, Fat 6.5, SaturatedFat 0.5, Sodium 42.6, Carbohydrate 31.4, Fiber 2.1, Sugar 15.1, Protein 3.1
BOURBON RAISIN PECAN BREAD
this recipe came from recipegoldmine.com. i first made it in december of 2003. i tasted it after the loaves cooled and have loved it ever since. i have given it as x-mas gifts ever since and everybody loves it. it is a great variation of a really good fruitcake. the flavor is amazing but not overpowering. you'll love it!!!
Provided by deborah03
Categories Quick Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 8
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.
Nutrition Facts : Calories 2580.7, Fat 124.8, SaturatedFat 52, Cholesterol 817.5, Sodium 709.8, Carbohydrate 309.5, Fiber 11, Sugar 186.2, Protein 40.8
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