Preheat oven to 350 degrees F. Butter and flour 2 9×5 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.