Ingredients
3-1/2 cups all-purpose flour3 cups sugar1-1/2 teaspoons ground cinnamon1 teaspoon baking soda1 teaspoon salt4 eggs1 can (15 ounces) solid-pack pumpkin1 cup canola oil1/3 cup water1/2 teaspoon vanilla extract1 package (8 ounces) pitted dates, chopped1-1/2 cups chopped pecansCARAMEL GLAZE:1/4 cup packed brown sugar1/4 cup sugar1/4 cup butter, cubed1/4 cup heavy whipping cream2/3 cup confectioners’ sugar1 teaspoon vanilla extract
Preparation
In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. In a small bowl, whisk the eggs, pumpkin, oil, water and vanilla. Stir into dry ingredients just until moistened. Fold in dates and pecans.
Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
For glaze, in a small heavy saucepan, combine the brown sugar, sugar, butter and cream. Cook and stir over low heat until sugar is dissolved.
Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber brown. Remove from the heat; transfer to a small bowl. Cool to room temperature. Add confectioners’ sugar and vanilla; beat until smooth. Drizzle over loaves.
