AuthorFatimaDifficultyIntermediateIndulge in the perfect fusion of rich pumpkin bread and sweet pecan praline. This delightful loaf, drizzled with a luscious brown sugar icing, promises a burst of autumn flavors that will have you coming back for seconds. Whether it's a cozy morning breakfast or a dessert to impress, this bread is sure to be a hit!
Begin by preheating your oven to 350°F. Thoroughly grease a 9x5 loaf pan with nonstick baking spray.
In a medium bowl, whisk together the flour, baking soda, baking powder, and spices. Set aside.
In a large mixing bowl, cream together the butter and sugar. Add the eggs one at a time, blending well after each addition.
Mix in the pumpkin purée until well combined. Gradually fold in the dry ingredients, ensuring not to overmix.
For the pecan praline, combine all ingredients in a bowl, stirring until well combined.
Layer half of the pumpkin batter into the loaf pan, followed by a generous sprinkle of the pecan mixture. Repeat with the remaining batter and pecan mix.
Bake for 70-80 minutes, tenting with foil after 30 minutes to prevent over-browning. To check for doneness, insert a toothpick near the center; it should come out clean.
Allow the bread to cool to room temperature before removing from the pan.
For the icing, melt all ingredients in a saucepan over medium heat. Once boiling, cook for 30 seconds, then transfer to a heat-proof bowl.
Drizzle the warm icing over the cooled pumpkin bread, slice, and serve.
Special Notes and Tips:
- The bread is best enjoyed within 3-4 days when stored in an airtight container.
- If freezing, avoid adding the icing. Wrap the bread securely and freeze. When ready to enjoy, thaw in the fridge overnight and add icing if desired. Best consumed within 2 months of freezing.
Ingredients
Directions
Begin by preheating your oven to 350°F. Thoroughly grease a 9x5 loaf pan with nonstick baking spray.
In a medium bowl, whisk together the flour, baking soda, baking powder, and spices. Set aside.
In a large mixing bowl, cream together the butter and sugar. Add the eggs one at a time, blending well after each addition.
Mix in the pumpkin purée until well combined. Gradually fold in the dry ingredients, ensuring not to overmix.
For the pecan praline, combine all ingredients in a bowl, stirring until well combined.
Layer half of the pumpkin batter into the loaf pan, followed by a generous sprinkle of the pecan mixture. Repeat with the remaining batter and pecan mix.
Bake for 70-80 minutes, tenting with foil after 30 minutes to prevent over-browning. To check for doneness, insert a toothpick near the center; it should come out clean.
Allow the bread to cool to room temperature before removing from the pan.
For the icing, melt all ingredients in a saucepan over medium heat. Once boiling, cook for 30 seconds, then transfer to a heat-proof bowl.
Drizzle the warm icing over the cooled pumpkin bread, slice, and serve.