Pumpkin Praline Bread
Moist and delicious pumpkin bread with a sweet, crunchy praline topping. Hello Fall!
Kelly ~ the hungry bluebird
For the bread:
unbleached all-purpose flour
For the praline topping:
dark brown sugar
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?
The Daily Bread Bakery and Cafe