| This recipe is liked by 2 person(s). |
Pumpkin bread
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Pumpkin Pecan Loaves 3+1/3 C flour | |
| 3 C | sugar |
| 2 tsp | baking soda |
| 1+1/2 tsp salt | |
| 1 tsp | cinnamon |
| 1 tsp | nutmeg |
| 1 can (15 oz) | solid-pack pumpkin |
| 1 C | vegetable oil |
| 4 eggs lightly beaten | |
| 2/3 C | water |
| 1/2 C | chopped pecans |
| Caramel Glaze | |
| 1/4 C | butter |
| margarine, alternative | |
| 1/4 C | sugar |
| 1/4 C | packed brown sugar |
| 1/4 C | whipping cream |
| 2/3 C | confectioners sugar |
| 1 tsp | vanilla |
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. Spoon into two greased 9"x5"x3" loaf pans. Bake at 350 degrees for 60-65 minutes or until toothpick inserted in middle comes out clean. Cool for 10 minutes before removing from pans to wire racks.
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 loafs.
Patsy Johnson
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.