Pumpkin Pecan Loaves

The taste of pumpkin and pecans, with a vanilla glaze make this quick bread so delicious. I have made it often for the holiday season. This year I made a double recipe (4 loaves in all) to use for a gathering in our home early in the fall, and also to have in the freezer to pull out and use during the holidays.

Pumpkin Pecan Loaves

Source: Taste of Home

Course: Breads

Serves: 16

Ingredients

• 3 1/3 cups all-purpoe flour (or 2 cups white flour + 1 1/3 cups whole wheat flour)
• 3 cups sugar (or 1 1/2 cups sugar + 1 1/2 cups fructose)
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 can pumpkin 15 ounces
• 1 cup vegetable oil
• 4 eggs lightly beaten
• 2/3 cup water
• 1/2 cup pecans chopped
• CARAMEL GLAZE
• 1/4 cup butter or margarine
• 1/4 cup sugar
• 1/4 cup brown sugar packed
• 1/4 cup 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 9x5x3 inch pans. Bake at 350 degrees 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.
4. Yield: 2 loaves

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