Pumpkin Pecan Bread

Updated 10.17.2002

½ cup pecans, chopped
15 oz. can of solid-pack pumkin
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 & 1/3 cups of all-purpose flour
3 cups sugar
4 eggs
2/3 cup water
1 cup vegatable oil
1 ½ teaspoons salt
2 teaspoons baking soda

Glaze

¼ cup brown sugar, packed
¼ cup white sugar
2/3 cup confectioner sugar
¼ cup butter or margerine
¼ cup whipping cream
1 teaspoon vanilla extract

First, lightly beat the eggs and set aside. Then mix the sugar, cinnamon, nutmeg, flour, salt, and baking soda in a bowl. In another bowl mix well the pumpkin, eggs, water, and oil. Combine with the dry ingredients of the first bowl and fold in the pecans.

Pour into two, greased, three-inch deep 9x5 inch loaf pans and bake at 350° F for about an hour, or until a toothpick comes out clean when inserted into the middle. Let loaves cool for 10 minutes. Then remove loaves from pans and let cool on a wire rack.

Combine the white sugar, brown sugar, cream, and butter in a saucepan and cook until the sugars dissolve. Let cool for 20 minutes before stirring in vanilla and confectioner's sugar. Mix until smooth and then drizzle over loaves.