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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