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Pumpkin Praline Bread

This moist, delicious bread is totally amazing, and with a sweet, nutty praline topping, it’s fall-perfect—pumpkin Praline Bread! It’s great for autumn breakfast or snack!

Inspired by my Apple Praline Bread, I thought I’d make a pumpkin version. 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 would work 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 tots ate the rest.

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 pumpkin bread, why not try this one instead? Have a lovely Fall!

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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. Line it with parchment paper for easier removal. Mix all the 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

Manila Spoon
This bread is moist, delicious and with a sweet, nutty praline topping is totally amazing! Fall-perfect – Pumpkin Praline Bread!
4.81 from 21 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Snacks
Cuisine American
Servings 12 Slices
Calories 389 kcal

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

TIPS & TRICKS
For a more show-stopping look to your pumpkin bread – do not add the praline ingredients to the bread batter and simply drizzle all over the top after the bread has been baked. Make sure to double the amount of sugar and butter (from 1/4 cup to 1/2 cup) when you do this. The walnut or pecan remains the same.
To make the praline topping, place the butter, sugar and nuts in a shallow pan. Heat on low and stir until both butter and sugar are fully melted. Increase the heat to bring to a high simmer (just slightly below boiling point) and cook for another 1 minute. Pour the syrup over the baked bread (previously allowed to cool down). Allow the topping to set for a few minutes then slice the bread. Be blown away with deliciousness!
The addition of nuts to the batter is totally optional. Absolutely the most delicious pumpkin bread!

Nutrition

Serving: 10gCalories: 389kcalCarbohydrates: 46gProtein: 4gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 43mgSodium: 423mgPotassium: 153mgFiber: 2gSugar: 24gVitamin A: 3400IUVitamin C: 1mgCalcium: 68mgIron: 2mg
Keyword pumpkin praline bread
Tried this recipe?Let us know how it was!

Last updated on August 21st, 2024 at 11:54 am

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27 Comments

    1. 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!

  1. 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!

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

  3. 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.

    1. 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.

    1. 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).

  4. 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 ?

  5. 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.

  6. 5 stars
    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.

    1. 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.

4.81 from 21 votes (20 ratings without comment)

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