Get cozy with the warm scent of Praline Pumpkin Bread. Just sweet enough with a perfect tender crumb and an incredibly nutty crunch of pecans and sweet caramel glaze.
Slather some butter on a warm slice and this pumpkin bread will have you fall straight to heaven! I’m obsessed with this loaf, seriously OBSESSED! Since September, I’ve had my mind set on creating another praline bread, this time with spices of cinnamon, nutmeg and cloves and of course the main attraction… pumpkin! There’s just something about pumpkin that makes everything super soft and so good!
How to Make Praline Pumpkin Bread
The images below show what varying steps look like during the process of making this recipe. For full instructions, see the recipe card toward the bottom of this post. Note if the caramel glaze is too warm, it will be thin and may run down the side of the praline pumpkin bread. If the glaze has time to cool, it will slightly thicken thus be less “runny.” Either way you pour it, it will be just as great!
This sweet loaf is great to snack on and even better when served warm for an indulgent breakfast. And if you prefer walnuts over pecans, it’s an easy swap. So before this fleeting Autumn season is gone, save yourself some pumpkin and make this loaf of delicious comfort asap! You won’t regret it.
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Praline Pumpkin Bread
- Total Time: 2 hours
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
Get cozy with the warm scent of Praline Pumpkin Bread. Just sweet enough with a perfect tender crumb and an incredible nutty crunch of pecans and a sweet caramel glaze.
Ingredients
PUMPKIN BREAD
- 1 3/4 cups (210 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 large eggs (100 grams)
- 1 1/4 cups (250 grams) granulated sugar
- 1 cup (245 grams) pumpkin puree
- 1/2 cup (113 grams) unsalted butter, melted
- 1/2 cup (120 grams) buttermilk
- 2 teaspoons (10 grams) pure vanilla extract
- 1 cup (110 grams) chopped pecans
PRALINE GLAZE
- 1/2 cup (113 grams) unsalted butter
- 1/2 cup (110 grams) dark brown sugar
- 3/4 cup (180 grams) heavy cream
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon Kosher salt
Instructions
- PUMPKIN BREAD: Heat oven to 350°F (175°C). Grease and flour bottom and sides of a 9×5 inch (23×13 cm) loaf pan. Line with parchment paper leaving excess to hang over two opposite sides for easy removal; set aside.
- In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, allspice, ginger, salt, cloves and nutmeg; set aside.
- In a medium bowl, whisk eggs and sugar until just combined. Whisk in pumpkin puree, butter, buttermilk and vanilla.
- Fold the pumpkin-mixture into the flour-mixture until just combined ensuring there are no dry flour pockets. Evenly pour batter into the prepared pan. Sprinkle pecans over the top of the batter.
- Bake for 50 to 60 minutes or until a wooden skewer inserted in the center of the bread comes out clean or with a few dry crumbs. Allow bread to cool in the pan for 15 minutes before removing onto a wire rack to further cool to room temperature.
- PRALINE GLAZE: Meanwhile, in a large saucepan over medium heat, melt butter. Stir in brown sugar and heavy cream. Allow the mixture to simmer for 2 to 3 minutes while continuously stirring. Once the glaze has thickened and is able to coat the back of a spoon, remove from heat. Stir in vanilla and salt.
- Allow the glaze to cool for 20 minutes before pouring over the bread. If the glaze is hot, it will be thin, and as it cools, it should thicken. Allow glaze to set, about 20 minutes, before slicing. ENJOY!
- Prep Time: 20 minutes
- Rest Time: 40 minutes
- Cook Time: 1 hour
- Category: Bread
- Cuisine: American
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