Just look at this beauty!! Can you imagine biting into this delicious pumpkin loaf and its delicious pecan glaze? Well, don’t imagine it, make it!! The last recipe for LOAF month is Pumpkin Loaf with Pecan Glaze!!
I think I’m in love with making loaves!! It’s easy to make, you can do any flavor, it’s great for sharing (This is going on my Christmas bake list!) and the ingredients are usually what you already have in the pantry. This recipe makes 2 loafs so that means 1 loaf is to eat and 1 loaf is for sharing!
Where most recipes starts with creaming butter and sugar, this one starts with mixing together oil and sugar. Mix together the oil and sugar until combined.
Add the pumpkin puree and the eggs and mix again until it’s combined. Don’t forget to scrape the bottom and the sides of the bowl.
Here comes the dry-mix alternating part. Add 1/3 of the dry mixture that’s already prepared with 1/2 of the water. Turn on the mixture on low. Add another 1/3 of the dry mixture with the rest of the water and mix again. Then add the rest of the flour mixture.
Whenever making a batter, always remember to scrape and scrape away! Sometimes the beater doesn’t mix all the way to the bottom and sides so I like to scrape the bowl near the end of the mixing time.
Bake for about 1 hour until the inserted toothpick comes out dry. Looks yummy, right? It’s gonna get even Yummy-er!!!
This pecan glaze is mmm mmm mmm …. Words cannot describe how delicious it is!! And it’ so easy to make so don’t skip this step! In a medium sauce pan, toast the pecan with the butter until the butter melts. Do not leave the stove!! You want to keep stirring constantly.
Add the heavy cream and corn syrup into the pan and stir again.
Add the brown sugar and stir again until it thickened up and comes to a boil.
You want to wait for about 5 minutes before you pour that liquid gold on top of the pumpkin loaf.
Then pour away!!! Look at how beautiful it is!!! You can have for lunch, for breakfast, for snack.. Anytime really!! Enjoy this loaf!!
Tips for making this loaf:
- Make sure to butter and flour the pan so it won’t stick to the pan.
- This recipe makes 2 loaves. You can split it to 1 9×5 loaf pan and 2
- Make sure to pour the glaze on 5 minutes after it cools before it thickens. If it gets too thick, heat it up again and add a little bit of the heavy cream
Happy Baking!!!
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- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 15 oz canned pumpkin puree
- 3 1/2 cups flour
- 2 tsp salt
- 2 tsp baking soda
- 1 tbsp pumpkin spice
- 1/4 cup butter
- 1/2 cup chopped pecans
- 1/4 cup heavy cream
- 1/4 cup corn syrup
- 3/4 cup firmly packed brown sugar
Ingredients
Pumpkin Loaf
Pecan Glaze
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- Preheat oven to 350 degrees F. Butter and flour 2 9x5 inch loaf pans.
- In a medium bowl, combine flour, salt, baking soda and pumpkin spice. Mix with a whisk until combined. This is the dry mixture.
- In a stand mixer bowl, mix together sugar and oil. Add the eggs and pumpkin puree and mix again.
- Add 1/3 of the dry mixture and 1/2 of the water and mix. Add another 1/3 of the dry mixture and the rest of the water and mix. Add the rest of the dry mixture and mix until combined.
- Divide the batter into the 2 loaf pans. Bake for 1 hour.
- Let stand for 10 minutes on a wire rack. Remove from the pans and cool.
- In a medium sauce pan, add the butter and chopped pecans. Stir constantly to toast the pecan and until the butter melts.
- Add the heavy cream and corn syrup. Stir constantly.
- Add the brown sugar and stir again for about 2 minutes.
- Cool for 5 minutes and then drizzle on top of the pecan loaf.
Adapted from : Food Network and Just a pinch
