Pumpkin Pecan Loaves

When I was a kid, I really wasn’t fond of pumpkin, except when it came to carving one for Halloween. As an adult, however, I have come to appreciate that special taste of pumpkin in pies, breads and muffins. I’m sure there are other ways to prepare pumpkins that I have yet to try. I am always on the look-out for good pumpkin recipes. Here is one for Pumpkin Pecan Loaves.

Pumpkin Pecan Loaves

3 1/3 cups all-purpose flour

3 cups sugar

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 can (15 oz) solid-pack pumpkin

1 cup vegetable oil

4 eggs, lightly beaten

CARMEL GLAZE:

1/4 cup butter or margarine

1/4 cup sugar

1/4 cup packed brown sugar

1/4 cup whipping cream

2/3 cup confectioners’ sugar

1 teaspoon vanilla extract

In a bowl, combine the first six ingredients. Combine the pumpkin, oil, eggs and water; mix well. Stir in to dry ingredients just until combined fold in the pecans. Spoon into two greased 9-in x 5-in x3-in loaf pans. Bake at 350º 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. For glaze, combine the butter, sugars and cream in a saucepan. Cook until sugar is dissolved. Cool for r20 minutes. Stir in the confectioners sugar and vanilla until smooth. Drizzle over cooled loaves. Yield: 2 loaves.