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Pumpkin Pecan Loaves

Total Time

Prep: 15 min. Bake: 1 hour + cooling

Makes

2 loaves (16 slices each)

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. —Brenda Jackson, Garden City, Kansas
Pumpkin Pecan Loaves Recipe photo by Taste of Home

Ingredients

  • 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) pumpkin
  • 1 cup vegetable oil
  • 4 large eggs, room temperature, lightly beaten
  • 2/3 cup water
  • 1/2 cup chopped pecans
  • CARAMEL GLAZE:
  • 1/4 cup butter
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup heavy whipping cream
  • 2/3 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

  1. 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.
  2. Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  3. 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.

Nutrition Facts

1 slice: 249 calories, 11g fat (3g saturated fat), 29mg cholesterol, 212mg sodium, 36g carbohydrate (25g sugars, 1g fiber), 3g protein.

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