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–+ servings

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
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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
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