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) pumpkin
1 cup vegetable oil
4 large eggs, lightly beaten, room temperature
2/3 cup water
1/2 cup chopped pecans (I leave out the pecans)
1/4 cup butter
1/4 cup sugar
1/4 cup packed brown sugar. Try dark brown sugar for a richer taste
1/4 cup heavy whipping cream
2/3 cup confectioners' sugar
1 teaspoon vanilla extract
In a bowl, combine the first 6 ingredients. In a separate bowl, combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans.
Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For glaze, combine the butter, sugars and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the confectioners' sugar and vanilla until smooth. Drizzle over cooled loaves.
From Taste of Home magazine, Brenda Jackson