Pumpkin Bread with Molasses Praline Caramel

This pumpkin bread is flecked with chopped pecans and generously drizzled with a praline-inspired molasses caramel sauce.

5.0 from 1 reviews
Pumpkin Bread with Molasses Praline Caramel
Makes 1 (8½×4½-Inch) Loaf
  • 1½ cups canned pumpkin
  • ¾ cup granulated sugar
  • ½ cup firmly packed dark brown sugar
  • ½ cup vegetable oil
  • ¼ cup unsulphured molasses
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ⅓ cup chopped pecans
  • Confectioners’ sugar, for dusting
  • Molasses Praline Caramel (recipe follows)
Molasses Praline Caramel
  • ½ cup firmly packed dark brown sugar
  • ½ cup water
  • ½ cup unsulphured molasses
  • 4 tablespoons unsalted butter, cubed
  • ¼ cup warm heavy whipping cream
  • ⅓ cup chopped toasted pecans
  • ½ teaspoon kosher salt
  1. Preheat oven to 350°. Spray an 8½×4½-inch loaf pan with baking spray with flour.
  2. In a large bowl, stir together pumpkin, granulated sugar, brown sugar, oil, molasses, and vanilla.
  3. In a medium bowl, whisk together flour, pie spice, baking powder, and salt. Add flour mixture to pumpkin mixture, stirring to combine. Fold in pecans. Pour batter into prepared pan.
  4. Bake for 45 minutes. Cover with foil, and bake until a wooden pick inserted in center comes out clean, about 15 minutes more. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Dust with confectioners’ sugar; top with Molasses Praline Caramel.
Molasses Praline Caramel
  1. In a 2-quart heavy-bottomed saucepan, whisk together brown sugar, ½ cup water, and molasses until smooth. Add butter. Cook over medium heat, stirring gently, until butter is melted and mixture begins to boil. Cook, without stirring, until an instant-read thermometer registers 245° to 250°, 12 to 17 minutes. Remove from heat. Add warm cream, 1 tablespoon at a time, whisking until combined after each addition. Cook over medium heat, stirring frequently, for 3 to 4 minutes. Stir in pecans and salt; remove from heat. Let cool slightly before serving. If caramel cools completely, it will thicken. Simply reheat it to loosen, if needed.




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