Praline topped pumpkin bread is made with 100% pure pumpkin puree, eggs, vegetable oil and common dry ingredients that are mixed together and baked with a crunchy praline topping. After the loaf is baked and slightly frozen, the bread is sliced into 1/2″ slices. The middle of each slice is cut out with a mini pumpkin cookie cutter and placed inside a slice of purchased pound cake. The center cut outs make a switcheroo with each cake flavor that makes a fun surprise. Libby’s Pumpkin Puree my favorite 100% pumpkin flavor makes the best pumpkin breads and pies.
Praline Topped Pumpkin Bread Recipe
For more Pumpkin dessert ideas check out this Pumpkin Mousse recipe.
Praline Topped Pumpkin Bread
Purchased pound cake and home-made pumpkin bread with praline topping feature a mini pumpkin cut out inside each slice of the cakes. With each slice the cakes make a switcheroo with the center mini pumpkin cut outs and placed in opposite cakes. Any kind of mini cookie cutter shape can be used, but a firm cake is a must for best results. To make the pound cake semi-homemade frost with maple frosting and sprinkled with chopped pecans or walnuts.
If you don’t want to make a cut out in the middle, just bake the pumpkin bread with praline topping in a regular loaf pans or 4 mini loaf pans.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: -26058633.3 minute
- Yield: 1-9 x5" loaf 1x
- Category: Breads
- Method: Baking
- Cuisine: American-Fall
Sift together in a large bowl:
1 ¾ cup all purpose flour
1 ½ cups sugar
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon and nutmeg
Make a well in the bowl of dry ingredients and add:
½ cup vegetable oil
1/3 cup water
1 cup canned LIBBY’S® 100% Pure Pumpkin ( not pie filling)
- Stir to blend. But do not over mix. Place batter in lightly greased loaf pan.
- Top with Praline Topping if desired.*
- Bake at 350 F degrees for 45-50 minutes. Allow to cool completely, wrap and freeze 30 minutes before slicing for best results.
* Add a Praline topping before baking if desired: ¼ cup flour, ¼ cup brown sugar, 2 Tablespoons softened butter, ¾ cup pecans or nut of choice, ¼ teaspoon ground cinnamon. Crumble together to form a paste, drop pieces on top of unbaked loaf. Then bake as per recipe.
Before Serving: Cut 1 ” slices of the pumpkin bread and cut 1″ slices of regular sour cream pound cake. In the center of each slice, using a metal edge cookie cutter- pumpkin shape, cut out mini pumpkin. Place the pumpkin bread pumpkin shape in the center of the pound cake and the pound cake pumpkin in the center of the pumpkin bread slice.
The purchased or home made pound cake, make sure it is lighter in color, like sour cream. Libby’s pumpkin puree ( not pie filling) will make a dark pumpkin bread. You will want to make the centers contrasting for best effect. Frost the pound cake with maple frosting and sprinkle with diced pecans if desired.
Maple Frosting: 1 cup confectioners sugar, 3 tablespoons melted butter, 2 teaspoons maple syrup. Stir to combine, if needed add more syrup or more confectioners sugar to make a smooth medium thick frosting as well as taste preference.
Serve on a white platter alternating the slices.
Freeze the cakes before slicing and cutting out center for clear cuts and ease.
Adding 1 cup of mini mini chocolate chips to the pumpkin bread with out the cut out centers is a delicious option.
For more Pumpkin recipes go here