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!
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 and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!
Click the above icon to print. To remove images for easy printing, simply click on each photo.
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!