Pumpkin Pecan Loaves Recipe
- 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
- 1. 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.
- 2. 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 out clean. Cool for 10 minutes before removing from pans to wire racks.
- 3. 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.
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.
Reviews for Pumpkin Pecan Loaves
"Delicious! And all items I had in my fridge/pantry, except for the cream. The loaf is also good without the icing (though it gives a grander appearance and richer taste), or the icing could easily be halved because with the given amount is enough to coat the loaves and still have leftovers."
"This has been my go-to pumpkin bread recipe for years. The icing is so delicious and the bread is moist and flavorful. Works well for mini loaves or muffins too."
"Best pumpkin bread. The caramel glaze makes it a special treat, and the loaves raise beautifully. I made it in smaller loaves, and got 6 for gift giving."
"I have made this recipe for years. It is by far the best pumpkin recipe that I have ever had. My family and friends ask me to make this every fall."
"I need to ask a question and cannot find where to do that. I make this and get raves but would like to put it in small loaf pans as gifts...How many would this make and how long do I approximatelly cook?"
"I found mine took a full 10 minutes longer to test done and I did have some problem with them wanting to stick but the flavor & texture is really good. Next time I won't make as much glaze. You could have done 6 loaves with the amount it makes."
"Rated on taste, I would give these a five but I had to cook mine a full 10 minutes longer to be done and the glaze makes way more than necessary. You could easily do 6 loaves with the amount it makes. I will cut that back next time."
"I make these loaves every year during the fall season and they fill the house with warm, pumpkin-y goodness."
"I have made this recipe over and over since I first saw it in our magazine. It is moist and delicious both with he caramel icing and without. You will not regret making this awesome loaf to share around your table :) guaranteed!!!!!"
"I have been making these loaves for holiday get together and also selling them for others to enjoy around their holiday tables. They are moist and delicious. I would never try another recipe because this one is the absolute best ever!"
"I have been making this recipe since 2000 when it was published...I won't make any other ever!!!!!!"
"Outstanding recipe!!! Took this bread on a weekend trip with friends and they RAVED about it. This one's a keeper, and so simple. I did change it up slightly as we don't care for nutmeg; I used 1 1/2 teaspoons of Vietnamese cinnamon and 1/2 teaspoon ground cloves. You could substitute pumpkin pie spice with great results too, I'm sure. It was difficult to remove from the pans. Next time I'll grease and flour the pans and put waxed paper in the bottom.Oh yeah, I skipped the caramel glaze due to time constraints. I have no doubt that it's fantastic ... I'll try it next time.Try Vietnamese cinnamon, you'll never go back to the grocery store variety. I get mine at a local health food shop that carries bulk herbs and spices."
"It's so easy to make and always a hit wherever I take it."
"I've made these loaves every year since the recipe was printed in the magazine. I've tried others, but this one remains our favorite. The loaves are great without the glaze, but even better with!"
"I have used this recipe exclusively since it was first printed several years ago in Taste of Home. I have made this bread more times than I can remember and have never had a problem with it not turning out right. I love that it comes out nice and high and I never have to worry about it sticking to the pan. This is my most requested quick bread recipe!"
"This has been a favourite recipie of mine since it first came out a number of years ago. It is always a hit!! I believe it's the surprise topping."
"Great! Everyone want's the recipe!"
"Is absoultely delicious - freezes well and full of taste. Very easy and quick. I make in my mini bread tins for my christmas gift boxes. The glaze compliments the bread perfectly. A real favorite."
"This is the greatest pumpkin bread. I add chocolate chips to the recipe and I get asked to make it often."
"This is the best and most moist pumpkin bread I have ever made."