Pumpkin Bread

By pattie_d

VERY MOIST pumpkin bread with special topping. This makes a very nice gift-giving bread. You can make it all year long because it uses a can of 100% pure pumpkin puree. I use Libby's brand. The spices are just right in this recipe and enhance the flavor of the pumpkin. It's best served after it has mellowed for one day. A family favorite.

Ingredients

• 1 cup brown sugar
• 2 eggs
• 1/2 cup vegetable oil
• 1/3 cup water
• 1 (15 ounce) pumpkin puree
• 1 3/4 cups plain flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 tablespoon butter
• 1/4 cup brown sugar
• 3 tablespoons milk
• 1/4 cup pecans, chopped

Preparation

Step 1

1 In a medium size bowl beat eggs and mix with sugar, oil, water and pumpkin. 2 In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice. Combine wet ingredients with dry ingredients only until just blended. Do NOT overmix. 3 Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan. Bake in a 325 degree oven for 50 to 60 minutes. 4 For topping: In a small saucepan mix butter, brown sugar and milk. Boil only 2 1/2 minutes while stirring constantly. Immediately drizzle on top of loaf. Sprinkle with chopped pecans and press pecans lightly into topping. 5 Wrap and store until next day for serving. This will keep moisture inside. It is ok if bread "sweats" while wrapped.