so moist pumpkin bread w/ brown sugar-pecan glaze
I have so many recipes for pumpkin bread, but I wanted a really moist one, almost cake like so I came up with this. And this is the only pumpkin bread hubby will eat because as he says, " It's not dry, in fact it tastes more like cake."
prep time
30 Min
cook time
1 Hr
method
Bake
yield
10 serving(s)
Ingredients
- 1-3/4 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup packed, light brown sugar
- 1 - 15 oz can pure pumpkin
- 2 large eggs
- 1/2 cup oil, i used vegetable oil
- 1/3 cup water
- 1/4 cup light brown sugar
- 2-3 tablespoons butter
- 3 tablespoons milk
- 1/3 cup chopped pecans
How To Make so moist pumpkin bread w/ brown sugar-pecan glaze
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Step 1Heat oven to 325. Cut a piece of parchment paper to fit a large loaf pan. Set the paper in the pan and spray w/ cooking spray. The bread comes out much easier.
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Step 2In medium bowl whisk together the flour, baking soda, baking powder, salt and spice. In large bowl, mix 1 cup brown sugar, pure pumpkin, eggs, oil and water. Mix well.
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Step 3Beat dry ingredients into wet ingredients until just blended. Pour into loaf pan and bake about 1 hr, depending on one's oven. Mine actually took 1 hr and 10 mins. Stick a toothpick in center, if it comes out mostly clean, it's done. While still warm, take a fork and poke small holes all over the bread. In small pan, over med-high heat, whisk butter, brown sugar and milk. Bring to a boil and stirring constantly, cook 1 minute. Pour glaze over bread. Press pecans into top of bread.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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