How to make Pumpkin Pecan Loaves

She never disappoints! Di-Anna Arias with Don Strange Catering shows us how to make the perfect fall dish.

Prep time: 15 min Cook Time: 60 min Yield: 2 loaves

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) pumpkin
• 1 cup vegetable oil
• 4 large eggs, room temperature, lightly beaten
• 2/3 cup water
• 3/4 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

In a bowl, combine the first six 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 two greased 9x5-in. loaf pans.

Bake at 350 until a toothpick inserted in the center comes out clean, 60-65 minutes.

Cool for 10 minutes before removing from pans to wire racks.

For glaze, combine the butter, sugar, brown sugar 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.

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