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. 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.
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