Pumpkin pecan loaves the caramelglazed creation is the pick of the crop. Often, I’ll wrap up a lovely loaf as a homemade gift for teachers and Sunday school leaders. From Brenda Jackson of Garden City Kansas.

Ingredients 

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

1 cup vegetable oil

4 eggs, lightly beaten

2/3 cup water

1/2 cup chopped pecans

CARAMEL GLAZE:

1/4 cup butter

1/4 cup sugar

1/4 cup packed brown sugar

1/4 cup heavy whipping cream

2/3 cup confectioners’ sugar

1 teaspoon vanilla extract

Method 

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° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

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. Yield: 2 loaves.

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. Yield: 2 loaves.