Recipe submitted by Lani May Gumm
Ingredients:
3 1/3 cups flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 (15 ounce) can 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 brown sugar
1/4 cup heavy whipping cream
2/3 cup powdered sugar
1 teaspoon vanilla
Directions:
In a bowl, combine the first six ingredients. In another 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 9 x 5 x 3-inch loaf pans.
Bake at 350 degrees for 60 to 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 butter, sugars, and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the powdered sugar and vanilla until smooth. Drizzle or spread over cooled tops of loaves.
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| Recipe submitted by Lani May Gumm |
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