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.