1 1/4 cups (210 g) flour
1 1/2 cups (125 g) old-fashioned rolled oats
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (50 g) pecans, toasted and chopped
1/2 cup (80 g) golden raisins
1 stick cold butter, cut into 10 pieces
1/3 cup cold heavy cream
1/2 cup maple syrup
1 cold egg
Preheat oven to 350°F.
In a large bowl, stir together flour, oats, baking powder, baking soda, salt, pecans, and raisins. Scatter the butter pieces on top. Cut in butter with two knives until it’s somewhat broken down and grape-size pieces are still visible.
In a small bowl, whisk together cream, maple syrup, and egg. Add to flour mixture, and use hand mixer on low speed until dough just comes together, about 20 seconds.
Using a 1/3 cup measure, drop mounded scoops of the dough onto a baking sheet, forming 8 scones and leaving a couple of inches between each. Bake until scones are golden brown on top, 30-40 minutes. Transfer to wire rack to cool.
I found this to be incredibly sweet so just used a drizzle: next time I’d make a half or even third recipe. If you don’t like things to be too sweet, I’d recommend you go easy on the glaze.
1 cup icing sugar
3 tablespoons maple syrup
1 to 2 tablespoons water
While scones are cooling, whisk together sugar, maple syrup, and enough water to make a pourable glaze. When scones have cooled 30 minutes, brush or drizzle glaze over.
3/4 pound unsalted butter; at room temperature
1 cup sugar; plus 2 tablespoons
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup ground pecans; (reserve 2 tablespoons)
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut into desired shapes. Place the cookies on an ungreased baking sheet and sprinkle with mixture of 2 Tbs sugar and 2 Tbs ground pecans. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs (room temp)
1/2 cup sour cream or plain yogurt (light or regular)
1/3 cup vegetable oil
1 cup firmly packed brown sugar
1/4 cup white sugar
1 teaspoon Vanilla extract
1 cup canned pumpkin puree (not pie filling)
1/3-1/2 cup chopped pecans or walnuts (optional)
For the Praline Topping
1/4 cup firmly packed brown sugar
3 Tablespoons butter, softened
1/2 cup chopped pecans or walnut
Preheat the oven to 350F.
Lightly grease a large loaf pan. You can line it with parchment paper for easier removal. Mix all Praline Topping ingredients until crumbly. Set aside.
Combine all the dry ingredients in a bowl. Whisk together to mix. Set aside.
Place all the wet ingredients, including the brown and white sugar, in a mixing bowl. Mix together well.
Fold in the dry ingredients into the wet one. Make sure that everything is well-incorporated and no flour spots appear. Fold in the nuts (if using).
Pour the batter into the prepared loaf pan. I suggest using a light colored loaf pan so the bread does not get too dark.
Sprinkle the praline topping onto the batter. Distribute the topping as evenly as you can.
Bake for 50 – 60 minutes or until a toothpick inserted into center of the loaf comes out with only a few crumbs clinging to it.
Cool in the pan for about 15 minutes then remove it by lifting the parchment paper. Transfer to a wire rack and cool completely before slicing. This will ensure the bread will not break apart.
1 3/4 cups flour
3/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon pumpkin spice
3/4 cup sugar
1/2 cup brown sugar
1 1/2 cups pumpkin puree
1/2 cup vegetable oil
1/4 cup milk or half & half
For the streusel
1 cup old-fashioned rolled oats, dry
1/2 cup Diamond of California® chopped pecans
2 tablespoons flour
3 tablespoons brown sugar
3 tablespoons butter or margarine, softened
1 teaspoon cinnamon
Preheat oven to 350 and grease a 9×5 inch bread pan.
In a medium bowl whisk together flour, baking soda, cinnamon, pumpkin spice, and salt.
In a large bowl mix together eggs, sugar, brown sugar, pumpkin puree, vegetable oil, and milk until smooth.
Add dry ingredients to wet ingredients and stir until combined. Pour into prepared bread pan (fill ¾ full).
In another bowl combine streusel ingredients and use a pastry cutter (or fork, or your fingers) to mash ingredients together until crumbly.
Sprinkle mixture over batter in bread pan.
Bake for 60-65 minutes until an inserted toothpick comes out mostly clean. Allow to cool completely before removing from pan and slicing.