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


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


  1. Preheat oven to 350 degrees.  Lightly butter and flour two 9 X 5 inch loaf pans.
  2. In a small bowl, stir together all the ingredients for the praline topping.  Set aside.
  3. Combine dry ingredients in another bowl and set aside.
  4. Using an electric stand mixer, beat together the oil and sugar.  Next, beat in the eggs, pumpkin and water.
  5. Add the vanilla and then the dry ingredients, a little at a time and mix well after each addition until it's all combined.
  6. Spoon half the batter into each pan.  Sprinkle the praline topping over the loaves.
  7. Bake for 1 hour or until a knife or toothpick inserted near the center comes out clean.
  8. Let cool in the pans before removing.  Sprinkle with powdered sugar.
  9. Slice and serve.  Wrap leftover bread in plastic wrap.

Recipe Notes