Pumpkin Pecan Loaves
INGREDIENTS
  • Cooking Time: 60 to 65
  • Servings: 16
  • 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
DIRECTIONS
  1. n 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. x 3-in. loaf pans.
  3. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean.
  4. Cool for 10 minutes before removing from pans to wire racks.
  5. Makes 2 loaves, serves 16
RECIPE BACKSTORY
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. The picture is before the glaze.