Ingredients
3-1/3 cups all-purpose flour3 cups sugar2 teaspoons baking soda1-1/2 teaspoons salt1 teaspoon ground cinnamon1 teaspoon ground nutmeg1 can (15 ounces) pumpkin1 cup vegetable oil4 large eggs, room temperature, lightly beaten2/3 cup water1/2 cup chopped pecansCARAMEL GLAZE:1/4 cup butter1/4 cup sugar1/4 cup packed brown sugar1/4 cup heavy whipping cream2/3 cup confectioners’ sugar1 teaspoon vanilla extract
Preparation
In a bowl, combine the first 6 ingredients. In a separate bowl, combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans.
Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool for 10 minutes before removing from pans to wire racks.
For glaze, combine the butter, sugar, brown sugar and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the confectioners’ sugar and vanilla until smooth. Drizzle over cooled loaves.
