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Pumpkin Pecan Loaves

Total Time

Prep: 15 min. Bake: 1 hour + cooling

Makes

2 loaves (16 pieces 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° until a toothpick inserted in the center comes out clean, 60-65 minutes. 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 piece: 249 calories, 11g fat (3g saturated fat), 29mg cholesterol, 212mg sodium, 36g carbohydrate (25g sugars, 1g fiber), 3g protein.

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