Fall has officially arrived and that means I can start making pumpkin stuff. You all know I’m not the best baker but I make a great pumpkin bread and my pumpkin bars with cream cheese icing are the best. Really, they are, and I will be making those soon. I just made some pumpkin bread with a praline topping that my family loves. But it’s just me and Meathead and this makes two loaves. I had intended to bring some to my daughters at college but didn’t get it made in time. So I brought a loaf to work and put it out for some teachers. I heard they ate every last piece, wondering who made it. Me! They said I could make it any time, they loved it.
I got this recipe out of the paper about eight years ago. It is from a local bakery called The Daily Bread. This pumpkin bread is moist, delicious and comes with a pecan praline topping that makes it extra good. And you know, I think it is very forgiving. By that I mean, baking can be tricky because the measurements need to be exact, or so I hear. I am not always exact, and maybe that’s why I am not a good baker. But this pumpkin bread turns out perfect, and I’m sure I’m probably a little off on something when I make it.
I made this bread last Sunday and Meathead was enjoying the paper and football. First, see those beautiful brown eggs in the photo? After I was done taking some pictures, one of those eggs rolled off the counter onto the floor, splat! What a mess. I asked if he could please clean it up for me and he very reluctantly did. He wanted the dog to come lick it up. I said absolutely not. Next, I was greasing and flouring the pans and a big poof of flour hit the baseboard and floor. Again, I asked Meathead if he could please clean it up for me. At this point I think I whined a little. He said I was unbelievable and went and got the vacuum to clean up the flour. I just love him.
Look how pretty with powdered sugar. This pumpkin praline bread ushered in fall for me. And it’s really very simple to make. After cleaning up two messes for me and listening to my whining, Meathead ate a piece of this bread. He repeatedly said how good it was and had to have another piece. That’s what it’s all about folks.
Moist and delicious pumpkin bread with a sweet, crunchy praline topping. Hello Fall!
- ⅔ cup canola oil
- 2 ⅔ cups sugar
- 4 large eggs
- 1 15-ounce can pumpkin
- ⅔ cup water
- 3 ⅓ cups unbleached all-purpose flour
- ½ teaspoon baking powder
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1 cup chopped pecans
- ½ cup dark brown sugar
- 4 teaspoons melted butter
Preheat oven to 350 degrees. Lightly butter and flour two 9 X 5 inch loaf pans.
In a small bowl, stir together all the ingredients for the praline topping. Set aside.
Combine dry ingredients in another bowl and set aside.
Using an electric stand mixer, beat together the oil and sugar. Next, beat in the eggs, pumpkin and water.
Add the vanilla and then the dry ingredients, a little at a time and mix well after each addition until it's all combined.
Spoon half the batter into each pan. Sprinkle the praline topping over the loaves.
Bake for 1 hour or until a knife or toothpick inserted near the center comes out clean.
Let cool in the pans before removing. Sprinkle with powdered sugar.
Slice and serve. Wrap leftover bread in plastic wrap.
- Makes two loaves, freezes well.
- You can make the pumpkin bread without the praline topping but why would you?
- Adapted from The Daily Bread Bakery and Cafe
* Adapted from The Daily Bread Bakery and Cafe