• 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

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

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.