Description
A sweet pecan praline filling is swirled into a loaf of moist and tender Pumpkin Bread in this easy recipe. Drizzled with silky brown sugar icing, you’ll want to devour half the loaf!
Ingredients
For the Pumpkin Bread
- 1 1/2 cups (195g) all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 3/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup (112g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar
- 1 large egg
- 1 egg white
- 1 1/4 cups plus 2 tbsp (319g) pumpkin puree (about 3/4 of a can)
For the Pecan Praline Swirl
- 1/2 cup (112g) packed light brown sugar
- 2 tbsp (30ml) heavy whipping cream
- 2 tbsp (28g) unsalted butter, room temperature
- 1 cup (107g) chopped pecans
For the Brown Sugar Icing
- 2 tbsp (28g) unsalted butter
- 3 tbsp (45ml) heavy cream
- 3 tbsp (42g) brown sugar, packed
Instructions
- Preheat oven to 350°F. Grease a 9×5 loaf pan very well with nonstick baking spray.
- In a medium-sized bowl, combine the flour, baking soda, baking powder and spices. Whisk together to combine, then set aside.
- In a large mixer bowl, combine the butter and sugar and mix just until combined.
- Add the eggs one at a time, mixing until well combined after each addition.
- Turn the mixer to medium speed and beat until light and fluffy, 2-3 minutes.
- Add the pumpkin purée and beat until well combined. The mixture may like a little curled and separated.
- Add the dry ingredients and mix on low speed just until combined. Do not over-mix. If you need to stir it a bit more, use a spatula and do it gently by hand. Set aside.
- To make the pecan topping mixture, add all the ingredients to a medium-sized bowl and stir until well combined.
- Spread about half of the pumpkin bread batter evenly into the loaf pan. Top it with a little more than half of the pecan mixture, dropping it evenly over the batter.
- Add the remaining pumpkin bread batter by dropping spoonfuls over the pecan mixture and gently spread evenly.
- Drop the remaining pecan mixture evenly over the top of the pumpkin bread batter.
- Bake for a total of 70-80 minutes. Tent it loosely after about 30 minutes, if your oven has a tendency to over-brown things. Make sure the tent leaves room for the bread to rise. When the bread rises, some of the pecan mixture may fall into the middle part of the bread, which is ok but it does make it hard to test for doneness. To tell if the bread is done, insert a toothpick just outside of the center where the pecan mixture has gathered and see if the toothpick comes out clean. The pecan mixture in the center of the bread may not totally firm up during baking, which is fine, but you want the pumpkin bread part to be fully baked. It will fall a little in the middle when it cools. It’s just the moist pecan mixture and it’s probably my favorite part of this bread.
- Remove from the oven and allow to cool to at least room temperature before removing from the pan.
- To make the glaze, combine all the ingredients in a saucepan. Heat over medium heat until melted and boiling. Boil for about 30 seconds, then pour into a heat-proof bowl so it doesn’t continue cooking.
- Drizzle it on the pumpkin bread while the icing is still warm.
- Slice the pumpkin bread and serve.
Notes
- To Store: Store the pumpkin bread in an airtight container. It’s best if eaten within 3-4 days.
- To Freeze: Hold off on adding the icing. Wrap the bread tightly in a layer of plastic wrap and a layer of foil, then freeze it in a freezer-safe storage bag. Enjoy within 2 months of freezing, thawing out the bread in the fridge overnight before adding the icing (if desired) and enjoying.
Nutrition
- Serving Size:
- Calories: 387
- Sugar: 36.6 g
- Sodium: 145.6 mg
- Fat: 19.9 g
- Carbohydrates: 51.2 g
- Protein: 3.8 g
- Cholesterol: 49.5 mg
