Ingredients
The following ingredients have 6 Servings
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup light brown sugar, (packed)
- 1 (15 oz) can pure pumpkin, (not pumpkin pie filling)
- 2 eggs
- 1/2 cup vegetable oil
- 1/3 cup water
- 1 tablespoon butter
- 1/4 cup brown sugar
- 3 tablespoons milk
- 1/4 cup chopped pecans, (optional)
Instruction
- Preheat oven to 325F degrees (350F if using a metal loaf pan). Spray loaf pan with nonstick cooking spray.
- In a medium bowl, mix together flour, baking soda, baking powder, salt and spices.
- In a separate mixing bowl, mix together brown sugar, canned pumpkin, eggs, oil and water. Stir well to combine.
- Add dry ingredients to wet and stir just until blended together. Be careful not to overmix.
- Pour batter into loaf pan and bake for about an hour to an hour and 15 minutes.
- Oven times will vary so just be sure to check your bread after the first 50 minutes. Insert a toothpick to test if it is completely baked through.
- When bread is almost finished, start working on the glaze. In a small saucepan, whisk together butter, brown sugar and milk.
- Bring it up to a boil for about 2 minutes. Whisk constantly so it doesn't burn.
- When the bread is finished (while still warm), start poking a bunch of holes in it using a fork.
- Be sure to put a paper towel underneath your loaf pan too because once you start pouring the glaze, it may go a little over the edge.
- Start slowly pouring the warm glaze over the warm bread and aim for the holes you poked.
- Press chopped pecans (if you're using) into the top of the bread. Allow to cool before slicing.