Pumpkin Pecan Loaves
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) pumpkin
- 1 cup vegetable oil
- 4 large eggs, room temperature, 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:
1. Preheat oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine the pumpkin, vegetable oil, eggs, and water. Stir until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Fold in the chopped pecans.
6. Divide the batter evenly between the prepared loaf pans.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the loaves cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.
9. For the caramel glaze, melt butter in a saucepan over medium heat. Stir in sugar and brown sugar until dissolved.
10. Add heavy whipping cream and bring to a boil, then reduce heat and simmer for 5 minutes, stirring constantly.
11. Remove from heat and whisk in confectioners' sugar and vanilla extract until smooth.
12. Drizzle the glaze over the cooled loaves before serving.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 90 minutes
Kcal: 420 kcal | Servings: 12 servings
Tips:
Use room temperature eggs to help the batter mix more evenly.
Toast the pecans lightly before adding for enhanced flavor.