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Pumpkin Pecan Bread & Pumpkin Pecan Breakfast Bread Pudding

Oct 27, 2015 11:00AM, Published by Brandi Barnett, Categories: Food+Dining, In Print



What's Cookin'

November 2015
By Lana Granfors
Photo: Kara Stewart

If you did not get to the pumpkin fields to pick your fresh pumpkin, or you do not have the time to bake fresh pumpkin for this recipe, don’t worry. Canned pumpkin puree is perfect as the base ingredient in this recipe or other sweet or savory recipes. This recipe will fill your home with that warm and fragrant aroma of winter baking right in your oven.

This bread recipe is wonderful served a little warm with a spread of butter, alongside coffee or tea, or maybe a nice glass of cold milk. Set one loaf aside for a breakfast bread pudding to have on a cold winter mornings, or perhaps even Christmas morning.

Bread makes 2 loaves
Pudding serves 6

PUMPKIN PECAN BREAD
1 ½ cup chopped pecans
3 ½ cups all-purpose flour
3 cups granulated sugar
1 T pumpkin pie spice
1 tsp. baking soda
1 tsp. salt
1 - 15-oz. can 100% pumpkin puree
1 cup canola oil
4 large eggs
²⁄³ cup water
PREP TIME: 20 minutes
BAKING TIME: 1 hour – 1 hour 10 minutes
TOTAL TIME: 1 hour 20 minutes – 1 hour 30minutes

PUMPKIN PECAN BREAKFAST BREAD PUDDING
One loaf of Pumpkin Pecan Bread, cut into 2-inch cubes (recipe above)
1 ½ cup heavy cream or half and half
4 eggs, well beaten
1 tsp. vanilla
1 tsp. pumpkin pie spice
1 oz. freshly grated knob of ginger
1 cup brown sugar
¼ cup pecans
PREP TIME: 10 minutes
BAKE TIME: 3 0 minutes
TOTAL TIME: 4 0 minutes

PUMPKIN PECAN BREAD
STEP 1: Preheat oven to 350 degrees.

STEP 2: Heat a large dry skillet. Add chopped pecans and allow for toasting, in a single layer, for about 5 minutes or until lightly browned and fragrant, stirring occasionally throughout the toasting time. Do not overcook as they can be bitter. Allow these to cool.

STEP 3: Stir together flour, sugar, pie spice, soda and salt in a large bowl. Make a well in the center of the bowl by moving the dry mixture to the outsides of the bowl. In a separate bowl, whisk together pumpkin puree, canola oil, eggs and water; add to dry ingredients, stirring just until moistened.Fold in cooled, chopped pecans.

STEP 4: Prepare two 9x5-inch loaf pans. Grease both lightly with a bit of butter or spray with cooking spray. Lightly dust with flour and discard any loose flour. Scrape the batter into the prepared loaf pans.

STEP 5: Bake for 1 hour to 1 hour and 10 minutes. Test by inserting a toothpick in the center. It should come out clean. Cool in pans on a wire rack for 10 minutes, then remove from pans to wire rack and cool completely, usually 1 hour.

 PUMPKIN PECAN BREAKFAST BREAD PUDDING
STEP 1: Preheat oven to 400 degrees.

STEP 2: Grease a 9-inch casserole or baking dish. Place the bread cubes in the pan. Combine all the remaining ingredients together in a bowl and mix well.

STEP 3: Pour over bread cubes and press the bread lightly to help soak up the mixture. Bake for 30 minutes (the liquid mixture should be baked firm). Let cool and set up for at least 15 minutes, then serve with butter and a warm maple syrup or whipped cream topping.



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