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Pumpkin Praline Bread

Moist and delicious pumpkin bread with a sweet, crunchy praline topping.  Hello Fall!
Course Quickbread/Breakfast/Snack
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author Kelly ~ the hungry bluebird

Ingredients

For the bread:

  • cup canola oil
  • 2 ⅔ cups sugar
  • 4 large eggs
  • 1 15-ounce can pumpkin
  • 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

For the praline topping:

  • 1 cup chopped pecans
  • ½ cup dark brown sugar
  • 4 teaspoons melted butter

Instructions

  • 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.

Notes

  • 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