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–+ servings

Pumpkin Bread with Praline Topping

Moist pumpkin bread crowned with a sweet, crunchy praline topping. Easy to bake at home, bakery-style, and full of cozy fall flavor.
Pumpkin bread with praline topping is the ultimate fall loaf. Sweet, spiced pumpkin bread topped with a caramelized pecan crunch that feels straight out of the South.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Serving Size 12 slices

Ingredients

Pumpkin Bread

  • 1 cup All-Purpose Flour
  • 3/4 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 7.5 ounces Pumpkin Purée
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 2 large Eggs
  • 1/3 cup Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 2 teaspoons Pumpkin pie spice
  • 1 1/2 teaspoons Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Cloves
  • 1/4 teaspoon Ground ginger

Praline Topping

  • 1/2 cup Brown sugar
  • 4 tablespoons All-purpose flour
  • 1 cup Pecans, chopped
  • 1 teaspoon Cinnamon
  • 4 tablespoons Butter, melted

Instructions

  • Preheat your oven to 350°F (or 425°F for the first 5 minutes if you want an extra bakery-style rise).
  • Grease and flour your 8x4 loaf pan (or 9x5, see “Size Matters” section). Make sure the corners are fully coated so your bread doesn’t stick.
  • In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 tsp baking soda, 3/4 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground ginger, 2 tsp pumpkin pie spice and 1/4 tsp cloves.
  • In a large mixing bowl, stir together 7.5 ounces pumpkin purée, 1/3 cup vegetable oil, 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 large eggs, and 1 tsp vanilla extract.
  • Whisk until smooth and fully combined. The sugar dissolves and the eggs incorporate, giving the bread a soft, tender crumb.
  • Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula after each addition.
  • Stop mixing as soon as the flour disappears. Overmixing will make your bread dense.. and trust me, you don’t want that.
  • In a small bowl, mix 1/2 cup brown sugar, 4 tbl flour, 1 tsp cinnamon, 1 cup chopped pecans, and 4 tbsp melted butter.
  • Use a fork or your fingers to crumble it together. It should be clumpy, not paste-like.
  • Pour the pumpkin batter into your prepared pan and smooth it evenly.
  • Sprinkle your streusel over the top.
  • Place in the oven. For 8x4 pan, bake 50-55 minutes. For 9x5 pan, bake 45–48 minutes (see “Size Matters” section).
  • Be sure to tent lightly with aluminum foil half way through baking process to ensure your praline topping doesn't brown too much.
  • The loaf is done when a toothpick inserted into the center comes out mostly clean with a few crumbs.
  • Let the bread cool in the pan for 10–15 minutes, run a knife around the inside edge of pan to release the bread, remove from baking pan and then transfer to a wire rack.
  • Slice once fully cooled (or sneak a slice while still warm.. I won’t tell).

Notes

Tips for Perfect Pumpkin Bread

  • Don’t overmix. Gentle folds = soft loaf.
  • Use pumpkin purée, not pie filling. Pie filling is sweet and spiced already.
  • Check your pan size. Overfilling = pumpkin lava.
  • Double the streusel. Trust me.
  • Storage: Wrap in plastic or airtight container. Room temp: 3–4 days. Freeze slices individually for up to 3 months.