October marks the true heart of fall which means it’s officially pumpkin season. Pumpkins are a surprisingly versatile fruit, not just meant for carving or festive Halloween decor. While supermarkets stock up with pumpkin-flavored everything, we enjoy cooking with the real thing.

The aromatic scents of baking pumpkin can put anyone in a fall mood. Little do people know that pumpkin is actually also a highly nutritious superfood. It’s rich in Vitamin A and a great source of fiber, which promotes healthy digestion. Even as a sweet treat, our update on pumpkin bread is still a healthier choice than other sugary options. The praline topping is optional, but it sure adds for that extra bite for the sweet tooths out there. Check out the recipe below and happy baking!


3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2-3 tablespoons cinnamon sticks
2-3 tablespoons fresh ginger
2-3 tablespoons nutmeg, whole or roughly chopped
8 ounces (2 sticks) butter, softened
2 cups packed light-brown sugar
2 teaspoons vanilla extract
15 ounces pumpkin puree
4 large eggs
1 1/2 cup pumpkin praline topping recipe (optional)


Pack LEVO Pod with a combined 2-3 tablespoon of cinnamon, ginger, & nutmeg.

Begin infuse cycle at 160 F for 60 minutes in 2 sticks of butter.


Preheat oven to 350-degrees F.

Grease or coat (2) 9×4-inch loaf pans with baking spray.

In a mixing bowl whisk together all-purpose flour, baking powder, baking soda, and salt.
Set aside.

In a separate large mixing bowl, use an electric mixer to beat together #LEVOmade infused butter, sugar and vanilla extract until light and fluffy, about 4 minutes. (Don’t forget to scrape sides down a couple of times!)

Add pumpkin puree and mix until smooth. Add one egg at a time, beating to incorporate after each addition.

Gradually stir in flour mixture and mix until just combined. Note: Do not over mix!

Divide batter evenly between the 2 loaf pans. Then, bake at 350-F until cake tester in center comes out clean, about 60-70 minutes.

Allow cakes to cool in pans for about 10-15 minutes, then carefully remove and transfer to wire rack.

Divide pumpkin praline in half and spread evenly over top of cake.

Serve warm or allow cake to finish cooling completely before storing. Enjoy!

When you pair with a cup of tea or coffee, share what you make with #LEVOmade.

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