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Ingredients
Pumpkin Loaf
- 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
Pecan Glaze
- 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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Instructions
Pumpkin Loaf
- 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.
Pecan Glaze
- 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.
Recipe Notes
Adapted from : Food Network and Just a pinch
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