Among all my pumpkin bread recipes, this caramel-glazed 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.
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
- 1/2 cup chopped pecans
- caramel glaze:
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