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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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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 Ingredients:
3-1/3 cups king arthur unbleached 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) solid-pack pumpkin |
1 cup vegetable oil |
4 eggs, 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 six ingredients. Combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans.
2. Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3. For glaze, combine the butter, sugars 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. Yield: 2 loaves.
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