Hearty stick-to-your-ribs soups and stews take over for the lighter meals and crisp salads of the warmer months. Flavors like pumpkin, apple, and spice make their annual appearance. And people lose their minds… you know what I’m talking about. Everything becomes pumpkin spice flavored. And I do mean EVERYTHING! 🙂
And while I poke fun, I honestly can not wait for y’all to make this Pumpkin Bread. It’s seriously the best Pumpkin bread that I’ve ever had and… Dare I say it… I’m not a big pumpkin fan. Gasp! I know. And it’s Fall! How dare I, right? I mean, I don’t dislike it, there are just other things I like more. But even with that, I could have eaten an entire loaf of this stuff.
And the bread is good, don’t get me wrong, but the bread with that sauce… holy guacamole! As my sweet great grandmother would say, “It’s so good, it’ll make your tongue slap your brain out.”
I’m gonna need y’all to get on it and make this bread. Like, seriously. Your family and friends will thank you. That is, of course, if you share it. Which you probably won’t. At least not the first loaf. You’ll probably eat all that one by yourself. Not that I’ve experienced that or anything… 🙂
Praline Pumpkin Bread
Ingredients
- 2/3 cup shortening
- 2 2/3 cup sugar
- 4 eggs
- 1 (15-ounce) can real pumpkin
- 2/3 cup water
- 3 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
For the sauce:
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup firmly packed brown sugar
- 1/4 teaspoon salt
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F and lightly spray two 9x5x3-inch loaf pans with nonstick cooking spray. In a large bowl with a hand mixer or in the bowl of a stand mixer, cream together the shortening and sugar. Add the eggs, one at a time, mixing well after each addition. Add the pumpkin and water and mix well.
- In another bowl, use a whisk to mix together the flour, baking powered, baking soda, salt, cinnamon, and allspice. Add the dry mixture to the wet ingredients and mix well. Divide the batter evenly between the two pans. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Be sure to test both loaves for doneness, not just one. Allow to cool for a few minutes before removing from the pan. Top with the Praline Sauce.
- To make the Praline Sauce, combine the sweetened condensed milk, brown sugar, and salt in a small saucepan. Cook over medium heat, stirring constantly, until the sauce comes to a rolling boil. Continue to cook for 1 minute, then remove from the heat and stir in the pecans. Allow to cool for 10 minute before pouring it over the warm (not hot) bread.
Shery says
My daughter brought home from work some extra soft bananas. I think I might try the sauce recipe from this very yummy looking pumpkin bread on a loaf of banana bread. Actually, perhaps we can make banana bread and pumpkin bread!
Stacey says
LOL! It would be GREAT on banana bread too!
DEEDEE says
instead of using water, could you use buttermilk?
Stacey says
I don’t see why not. 🙂 Enjoy!
Vickie says
Did you poke a few holes in your loaves before pouring that sauce over the top?
Stacey says
I didn’t, but I think that’s a GREAT idea!
Nana says
Oh my-that looks terrific, but what is up with the price of pecanss. One pound of shelled pecans at my local grocery was $18.99. I simply can’t do that budget wise. I looked at Aldi’s -a bag your own grocery, and even there 6.25 oz bag was $5.79. Just curious if they are that high elsewhere.
Joanne says
Nana, pecans are high in price everywhere! I just bought a small bag, and did not think to check Aldi’s prices.
Stacey says
Wow! That’s incredible! They’re expensive, no doubt, but I’m not sure I’ve seen them that high. Walnuts will work just fine as a substitute here.
Doris says
Think I will make this it sounds wonderful. I always keep pecans in my freezer.They are high in price.If you know someone whom has pecan trees and you don”t mind shelling them yourself you may get a better price.Thanks Stacy for sharing this recipe.
Stacey says
Great idea! We have several sources, but they can be expensive.
Stacey English says
I can’t wait to make this recipe! I’m not a pumpkin fan either but this sounds divine!
Stacey says
It’s so good! We sure loved it!
Winnie Mom says
One can of pumpkin for 2 loaves of bread doesn’t make for a strong pumpkin taste.
Could easily substitute sweet potatoes for this. I do interchangeably for pies.
Pecans are expensive almost anywhere. Here in South GA Sam’s Club had a 2 pound bag of shelled pecan halves for about 14.00 last time I was in there. You could substitute walnuts too or do like I do and use 1/2 of each. Thanks for a wonderful recipe.
Stacey says
Hope you’ll enjoy! We sure did!
Laura says
Does the sauce “set” after a bit, or does is stay liquid?
Stacey says
It will eventually harden some and crust over.
Louise Sutton says
All of these recipes looks so delicious to me and, these recipes are easy to follow !!!!
Stacey says
Thanks, Louise! That’s my goal. I want things to be easy and affordable.
peggy says
could i use oil instead of shortening. ?
Stacey says
Yes, but the outcome will be a slightly different texture.
Stacie Durman says
Would the sauce hold if I canned it and then reheated it for use later? I want to gift this, but I’m afraid the sauce may end up staying too soft and get messy in the packaging.
Stacey says
Hmmm… I think it would be fine for a day or two.
Mary B*** says
Can I use butter instead of shortening ?
Stacey says
You can, thought the end product will be a little different.
Joanne | No Plate Like Home says
This pumpkin bread looks delicious! Great styling. I like the icing recipe too. I don’t usually see shorteningin quick breads or maybe I’m just not that diverse.
Stacey says
Ha! It’s an old recipe. So many of them opt for shortening over butter.
Joanne @ No Plate Like Home says
I’m here again. I keep getting drawn to this recipe. It’s just so luring! I had to pin it. Had to! Perfect for this time of year.
Stacey says
Ha! I will admit, it’s the perfect fall recipe!
Linda Dearman says
Sauce sounds great,tried it stored in jar in fridge later sliced bread warm bread spoon a little sauce .very yummy
Stacey says
Great idea!!
Bonnie says
This sauce sounds like it would also be good on a Apple Bread.
Stacey says
Yes! 100%!!!!
Pat Pippin says
Is there any substitute or homemade concoction that I can use instead of the sweetened condensed milk. Trying to cut down on sugar. Thanks! Pat
Susan Mccoy says
Can sweet potatoes be used instead of pumpkin?
Stacey says
I’ve not tried it that way.
Stacey says
I’m just not sure of one.
Emma Johnston says
IS 2 2/3 cup of sugar correct?
Angela Y McKoy says
This is my go to recipe but I subbed the pumpkin with sweet potato and it has become a family favorite.
Stacey says
Thank you, Angela! Glad to hear you’ve enjoyed it!