Pumpkin Bread with Brown Sugar Glaze

By khovater

Ingredients

• For the glaze:
• 1 3/4 cup all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. salt
• 1/4 tsp. ground nutmeg
• 1 tsp. ground cinnamon
• 1 tsp. pumpkin pie spice
• 1 cup light brown sugar, packed
• 1 can (15 oz.) pure pumpkin (not pumpkin pie filling)
• 2 eggs
• 1/2 cup vegetable oil
• 1/3 cup water
• 1 tbsp. butter
• 1/4 cup brown sugar
• 3 tbsp. milk
• 1/4 cup chopped pecans (optional)

Details

Adapted from thecountrycook.net

Preparation

Step 1

Preheat oven to 325F degrees (350F if using a metal loaf pan)
Spray loaf pan with nonstick cooking spray.
In a medium bowl, mix together flour, baking soda, baking powder, salt and spices.
In a separate mixing bowl, mix together brown sugar, canned pumpkin, eggs, oil and water. Stir well to combine.
Add dry ingredients to wet and stir just until blended together. Be careful not to overmix.
Pour into loaf pan and bake for about an hour to an hour and 15 minutes.
(be sure to check your bread after the first 50 minutes). Insert a toothpick to test if it is completely baked through.
Just before bread is finished begin working on glaze.
In a small saucepan, whisk together butter, brown sugar and milk. Bring it up to a boil for about 2 minutes.
Stir constantly so it doesn't burn.
When your bread is finished (while still warm), start poking a bunch of holes in it using a fork. This will allow some of the glaze to seep into the bread. Be sure to put a paper towel or dish towel underneath your loaf pan too because once you start pouring the glaze, it may go a little over the edge if you pour too quickly like I usually do.
Start pouring your warm glaze over the warm bread. Try to pour slowly to allow that glaze to seep in the holes you poked.
Press chopped pecans, if using, into the top of the bread. Allow to cool before slicing.