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so moist pumpkin bread w/ brown sugar-pecan glaze

smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

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."

yield 10 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For so moist pumpkin bread w/ brown sugar-pecan glaze

  • 1-3/4 c
    flour
  • 1 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 2 tsp
    pumpkin pie spice
  • 1 c
    packed, light brown sugar
  • 1
    15 oz can pure pumpkin
  • 2 lg
    eggs
  • 1/2 c
    oil, i used vegetable oil
  • 1/3 c
    water
  • 1/4 c
    light brown sugar
  • 2-3 Tbsp
    butter
  • 3 Tbsp
    milk
  • 1/3 c
    chopped pecans

How To Make so moist pumpkin bread w/ brown sugar-pecan glaze

  • 1
    Heat 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.
  • 2
    In 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.
  • 3
    Beat 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.
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