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.
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!
FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
WHAT INGREDIENTS TO USE FOR PUMPKIN PRALINE BREAD?
- Flour
- Ground cinnamon
- Ground nutmeg
- Baking powder
- Baking soda
- Salt
- Eggs (room temp)
- Sour cream or plain yogurt (light or regular)
- Vegetable oil or any neutral-flavored oil
- Brown sugar
- White sugar
- Vanilla extract
- Canned pumpkin puree (not pie filling)
- Chopped pecans or walnuts (optional)
For the Praline Topping
- Brown sugar
- Butter, softened
- Chopped pecans or walnuts
HOW TO MAKE PUMPKIN PRALINE BREAD?
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.
Alternatively, you can just add this praline topping after the bread has been baked. See notes in the recipe card on how to make the praline topping separately.
Bake for 50 – 60 minutes or until a toothpick inserted into the 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 and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!
Pumpkin Praline Bread
Ingredients
- 2 cups flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, room temperature
- 1/2 cup sour cream or plain yogurt, light or regular
- 1/2 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)
- 1/2 cup chopped pecans or walnuts (optional)
For the praline topping
- 1/4 cup firmly packed brown sugar
- 1/4 cup butter, softened
- 1/2 cup chopped pecans or walnut
Instructions
- 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. Alternatively, you can just add this praline topping after the bread has been baked. See notes below.
- 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.
Notes
Nutrition
Last updated on September 8th, 2023 at 04:35 pm
this looks so beautiful Abby, love the last click. Pumpkin does give a beautiful texture and moistness to the cake
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!
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!
Thanks, Lois. Glad that the Apple recipe worked well for the Pumpkin! Have a great weekend!
These look yummy! I found you on Weekend Potluck. I hope you will come share at my Farm Girl Blog Fest: http://fresh-eggs-daily.blogspot.com/2012/10/farm-girl-blog-fest-5.html
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!
this looks and sounds amazing! Thanks for sharing with us at Foodie Friends Friday.
Dawn a host and fellow blogger. I love pumpkin and pralines!
http://spatulasonparade.blogspot.com
Hi Dawn, thanks for stopping by! I always look forward to Fridays because of FFF! Appreciate your sweet compliment!
Great recipe. Love the idea of putting nuts on my next batch of pumpkin bread!!
The nuts add more flavor and texture to the bread! Thanks for stopping by Emily!
Hello! I’m stopping in to invite you to join us at the Clever Chicks Blog Hop this week!
Thanks for the invite Kathy! Nice of you stop by!
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?
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.
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!
Nice bread!
Wow! This looks so delicious! Love the combination of flavors. Will definitely add these pumpkin pie dessert bars to my baking list this season!
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.
Author
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.
Would raisins be a good addition???
Author
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).
I am so looking forward to making the pumpkin praline bread for Thanksgiving. The only problem that concerns me is my loaf pans. The loaf pan that is large and closest to the 9×5 is a dark pan. I have a glass loaf pan that is a little smaller, close to 4×8. What should I do ?
Author
Just use the 9×5 – lower the temp to 325F and adjust the baking time.
I make the bread every year. It is a very tasty treat. Last year I added cinnamon chips 1/2 a cup to the recipe and it was delicious. The added spice made the fall season feel welcoming.
Author
Yes, for sure! Glad you enjoyed this and thanks for letting us know.
Have been making this for a few years for friends and family for Thanksgiving and everyone comments how delicious and moist! It is easy to make as well.
Author
You totally made my day and so glad you’ve enjoyed this yummy pumpkin praline bread with your family and friends. Thanks for letting us know.