Ingredients:
Bread:
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 ounces) solid-pack pumpkin (NOT pumpkin pie filling)
1 cup vegetable oil
4 eggs, lightly beaten
2/3 cup water
1/2 cup chopped pecans (optional)
Caramel 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 confectioner's sugar
1 teaspoon vanilla extract
Directions:
In a bowl, 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-in x 5-in x 3-in loaf pans. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cook for 10 minutes before removing from pans to wire racks. For glaze, combine butter, sugars and cream in a saucepan. Bring to a rolling boil and cook until sugar is dissolved, about 1 minute. Cool for 20 minutes. Stir in the confectioners sugar and vanilla until smooth. Drizzle over cooled loaves. Yield: 2 loaves
Single recipe yields 8 small loaves (individual). Bake at 350 degrees for 30 minutes.
