This is seriously the best pumpkin bread that I’ve ever had, and, dare I say it, I’m not a big pumpkin fan. I don’t dislike it; there are just other things I like more. But I could have eaten an entire loaf of this stuff. The bread is good, but with that sauce…

Give your party a festive touch with Praline Pumpkin Bread drizzled in an opulent Praline Sauce. (Southern Bite)

Praline Pumpkin Bread

Prep time: 15 minutes

Cook time: 1 hour and 10 minutes

Total time: 1 hour and 25 minutes

Makes 2 loaves

Ingredients

• 2/3 cup shortening
• 2 2/3 cups 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 teaspoons 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

1. Preheat the oven to 350 degrees and lightly spray two 9-by-5-by-3-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.
2. In another bowl, use a whisk to mix together the flour, baking powder, 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.
3. 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 minutes before pouring it over the warm (not hot) bread.