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
Instructions
- In a medium size bowl beat eggs and mix with sugar, oil, water and pumpkin.
- 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.
- 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.
- 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.
- Wrap and store until next day for serving. This will keep moisture inside. It is ok if bread "sweats" while wrapped.