Pumpkin Praline Bread

This bread is moist, delicious and with a sweet, nutty praline topping is totally amazing! Fall-perfect – Pumpkin Praline Bread!




Inspired by my Apple Praline Bread, I thought I’d make a pumpkin version of it. After all, it’s Fall season which means Pumpkin time, too.



I also wanted to try a new pumpkin bread recipe. I wasn’t sure it was going to work out the first time  I made it but I was pleasantly surprised that it came out well. It was moist and delicious.

I am totally convinced that this is the most delicious Pumpkin bread you can ever make this Fall! First of all, that praline topping is everything! It’s the first thing you bite into and it’s like heaven in your mouth!



All that sweet-buttery-crunchy goodness is what you taste first! Then comes the moist and pillowy-soft bread that has all the delicious spices fall has to offer. It is a flavor explosion indeed!

It was so good that I probably ate half of the loaf (since my hubby is on a grain-free diet and cannot have it – which is not really good for my waist!) while the rest were eaten by the tots.



For this first attempt, I added the nuts only to the Praline topping but, next time, I think I’ll add some to the batter as well for that extra crunch in every bite.

If you fancy making some pumpkin bread, why not try this one for a change? Have a lovely Fall!



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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. Usually, I lightly beat the eggs first and then add the rest.

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.

If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook too where you can get more recipes and updates. Thanks and happy browsing!




  1. October 18, 2012 / 12:11 pm

    this looks so beautiful Abby, love the last click. Pumpkin does give a beautiful texture and moistness to the cake

    • October 18, 2012 / 2:21 pm

      Thanks, Priya! You're right!
      Are you able to get canned pumpkin in England? Last time I was there I had to bring one over from the US. Wondering, if the canned ones are available there now. Thanks for stopping by!

  2. October 19, 2012 / 9:40 pm

    This looks amazing! Love your photos and the idea of taking that delicious apple bread and changing it to pumpkin. My favorite taste for fall! Thanks for sharing on Foodie Friends Friday! Don't forget to come back and vote on Sunday!

    • October 20, 2012 / 2:32 am

      Thanks, Lois. Glad that the Apple recipe worked well for the Pumpkin! Have a great weekend!

    • October 20, 2012 / 4:35 pm

      Hi Lisa! Oh, am so happy that you discovered Manila Spoon and took the time to drop by. Will go and visit your blog too!

    • October 20, 2012 / 4:38 pm

      Hi Dawn, thanks for stopping by! I always look forward to Fridays because of FFF! Appreciate your sweet compliment!

    • October 26, 2012 / 4:52 pm

      The nuts add more flavor and texture to the bread! Thanks for stopping by Emily!

    • November 5, 2012 / 6:30 pm

      Thanks for the invite Kathy! Nice of you stop by!

  3. November 21, 2013 / 7:10 pm

    My husband does not like pumpkin but loves sweet potatoes which makes no sense to me because they taste so much alike to me. Can I substitute?

    • November 22, 2013 / 2:44 pm

      You can certainly try it Sharon. I haven't done so myself but I cannot see why not. Am sure it would be wonderful, too. Thanks for stopping by.

  4. October 16, 2015 / 12:09 pm

    Pumpkin bread is a staple in my house in the fall and this one is a must-try! It looks so moist and perfect with that praline topping!

  5. Angela
    October 8, 2020 / 8:55 am

    Wow! This looks so delicious! Love the combination of flavors. Will definitely add these pumpkin pie dessert bars to my baking list this season!

  6. October 21, 2020 / 1:13 am

    I want to try this but my loaf pan looks different. What size do you use? Second, I would love the recipe for your apple praline bread. I am in a fall baking mood with spices and dumps like applesauce or pumpkin. Please publish apple recipe so I can binge bake. I am really in the mood now.

    • abigail
      October 21, 2020 / 10:38 pm

      Hello Diane, It’s just a 9×5 regular loaf pan. If you wish to see all our apple recipes please simply go to the search box (under my photo on the right side bar – simply scroll down a bit) and enter the keyword apples or apple praline bread (if that’s what you’re looking for). That should give you all the apple recipes we have. Enjoy the pumpkin bread. Hope you like it! Thanks for stopping by.

  7. Diane Barrett
    October 24, 2020 / 1:56 pm

    Would raisins be a good addition???

    • abigail
      October 24, 2020 / 10:03 pm

      You can add them if you like (haven’t done so myself) but I would suggest plumping them first as dried fruits tend to suck up the moisture from the cake or bread and this makes it dry(er).

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