Easy Moist Pumpkin Bread Recipe With Pecans

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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



Pumpkin-Pecan Bread image

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

1 cup all-purpose flour
⅓ 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
⅓ cup toasted chopped pecans
¼ cup mini chocolate chips

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



Pumpkin Bread with Raisins and Pecans image

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

1 ½ cups all-purpose flour
1 tablespoon baking soda
½ tablespoon pumpkin pie spice, or more to taste
¼ teaspoon baking powder
½ teaspoon salt
⅓ cup raisins
⅓ cup chopped pecans
1 cup white sugar
¼ cup butter
1 cup pumpkin puree
¼ cup orange juice
3 eggs
½ teaspoon vanilla extract

MOIST PUMPKIN BREAD

VERY MOIST pumpkin bread with special topping. This makes a very nice gift-giving bread. You can make it all year long because it uses a can of 100% pure pumpkin puree. I use Libby's brand. The spices are just right in this recipe and enhance the flavor of the pumpkin. It's best served after it has mellowed for one day. A family favorite.

Provided by Seasoned Cook

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 16



Moist Pumpkin Bread image

Steps:

  • In a medium size bowl beat eggs and mix with sugar, oil, water and pumpkin.
  • In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice. Combine wet ingredients with dry ingredients only until just blended. Do NOT overmix.
  • Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan. Bake in a 325 degree oven for 50 to 60 minutes.
  • For topping: In a small saucepan mix butter, brown sugar and milk. Boil only 2 1/2 minutes while stirring constantly. Immediately drizzle on top of loaf. Sprinkle with chopped pecans and press pecans lightly into topping.
  • Wrap and store until next day for serving. This will keep moisture inside. It is ok if bread "sweats" while wrapped.

1 cup brown sugar
2 eggs
1/2 cup vegetable oil
1/3 cup water
1 (15 ounce) pumpkin puree
1 3/4 cups plain flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 tablespoon butter
1/4 cup brown sugar
3 tablespoons milk
1/4 cup pecans, chopped

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



Spiced Pumpkin Pecan Loaf Recipe by Tasty image

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!

2 ¼ cups bread flour, plus more for dusting
1 ¼ cups whole wheat flour
1 ¼ cups toasted pecans
1 cup semi-sweet chocolate chips
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
1 teaspoon kosher salt
1 cup warm water
2 ¼ teaspoons instant yeast
1 cup unsweetened pumpkin puree
¼ cup maple syrup

MOIST & DELICIOUS PUMPKIN BREAD

The name says it all, this is a very moist & delicious pumpkin bread... Great for Fall baking, bake sales, Holiday's, gift giving, and just savoring. This bread needs nothing, but a dollup of whipped cream makes it look pretty :-) I happen to have a very large loaf pan & that's what I use, not sure if you need 2 loaf pans or not for this, but I have also made this in a rectangular aluminum pan.

Provided by BlondieItaliana

Categories     Quick Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13



Moist & Delicious Pumpkin Bread image

Steps:

  • Spray loaf pan with Bakers Joy or grease liberally. Preheat oven 350 degrees.
  • In a large mixing bowl, combine pumpkin, eggs, oil, water and sugar until well blended.
  • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just combined.
  • Pour it all into the loaf pan & bake about 50 minutes at 350 degrees.

Nutrition Facts : Calories 522.5, Fat 20.3, SaturatedFat 3, Cholesterol 70.5, Sodium 525.4, Carbohydrate 80.6, Fiber 1.3, Sugar 50.7, Protein 6.2

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups sugar
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
cooking spray (Bakers Joy)

MOIST PUMPKIN BREAD

"This pretty quick bread is the only thing my kids will eat when they don't feel good," writes Tammy Neubauer from Ida Grove, Iowa.

Provided by Taste of Home

Time 1h

Yield 3 loaves (16 slices each).

Number Of Ingredients 13



Moist Pumpkin Bread image

Steps:

  • In a large bowl, combine the dry ingredients. In another bowl, whisk the eggs, pumpkin, oil and water. Stir into dry ingredients just until moistened. Pour into three greased 8x4-in. loaf pans., Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 122 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 165mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

3-1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground allspice
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 eggs
1 can (15 ounces) solid-pack pumpkin
3/4 cup canola oil
2/3 cup water

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