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Pumpkin Pecan Loaves

Pumpkin Pecan Loaves
Among all my pumpkin bread recipes, this caramel-glazed creation is the pick of the crop. Often, I'll wrap up a lovely loaf as a homemade gift for teachers and Sunday school leaders. -Brenda Jackson, Garden City, Kansas
16 ServingsPrep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 3-1/3 cups all-purpose flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 2/3 cup water
  • 1/2 cup chopped pecans
  • CARAMEL GLAZE:
  • 1/4 cup butter
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup heavy whipping cream
  • 2/3 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

  • In a bowl, combine the first six ingredients. Combine the pumpkin,
  • oil, eggs and water; mix well. Stir into dry ingredients just until
  • combined; fold in the pecans.
  • Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for
  • 60-65 minutes or until a toothpick inserted near the center comes
© Taste of Home 2013

2 of 2

Pumpkin Pecan Loaves (continued)

Directions (continued)

  • out clean. Cool for 10 minutes before removing from pans to wire
  • racks.
  • For glaze, combine the butter, sugars and cream in a saucepan. Cook
  • until sugar is dissolved. Cool for 20 minutes. Stir in the
  • confectioners' sugar and vanilla until smooth. Drizzle over cooled
  • loaves. Yield: 2 loaves.
Nutrition Facts: 1 serving (1 slice) equals 498 calories, 22 g fat (5 g saturated fat), 66 mg cholesterol, 428 mg sodium, 72 g carbohydrate, 2 g fiber, 5 g protein.
© Taste of Home 2013