Praline Pumpkin Bread
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This praline pumpkin bread is my go to recipe when I want something special without spending hours in the kitchen. The whole thing comes together in just forty five minutes, and honestly, most of that is baking time. Pumpkin puree is such a nutritional powerhouse, packed with vitamin A and fiber, so you can feel good about sharing this with your family. The praline syrup and toasted nuts add this incredible richness and crunch that makes it taste like you fussed over it way more than you actually did. It's simple, it's delicious, and it's become my favorite way to use up canned pumpkin during fall.
Ella x
Ingredients
- 400all-purpose flour
- 200granulated sugar
- 100brown sugar
- 400pumpkin puree
- 4large eggs
- 120unsalted butter, melted
- 2 mLvanilla extract(use high-quality extract)
- 2 gcinnamon
- 1 gnutmeg
- 2 gsalt
- 80 gpraline syrup(or to taste, can be omitted for vegan version)
- 100 gpistachios or hazelnuts(optional, for added crunch and flavor)
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease a 20cm loaf pan and set aside.
- 2
In a medium bowl, whisk together flour, sugar, brown sugar, cinnamon, nutmeg, and salt. Set aside.
- 3
In a large bowl, whisk together pumpkin puree, eggs, melted butter, and vanilla extract.
- 4
Add the dry ingredients to the pumpkin mixture and stir until just combined. Do not overmix.
- 5
Fold in praline syrup and nuts (if using).
- 6
Pour the batter into the prepared loaf pan and smooth the top.
- 7
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- 9
Serve warm or at room temperature, dust with powdered sugar if desired.
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