INGREDIENTS:

1 cup brown sugar

2 eggs

1⁄2 cup vegetable oil

1⁄3 cup water

1 (15 ounce) pumpkin puree

1 3⁄4 cups plain flour

1 teaspoon baking soda

1⁄2 teaspoon baking powder

1 teaspoon salt

1⁄4 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

TOPPING:

1 tablespoon butter

1⁄4 cup brown sugar

3 tablespoons milk

1⁄4 cup pecans, chopped

Directions

In a medium size, bowl beat eggs and mix with sugar, oil, water, and pumpkin.

In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon, and pumpkin pie spice. Combine wet ingredients with dry ingredients only until just blended. Do NOT overmix.

Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan. Bake in a 325-degree oven for 50 to 60 minutes.

For topping: In a small saucepan mix butter, brown sugar and milk. Boil only 2 1/2 minutes while stirring constantly. Immediately drizzle on top of the loaf. Sprinkle with chopped pecans and press pecans lightly into the topping.

Wrap and store until next day for serving. This will keep moisture inside. It is ok if the bread “sweats” while wrapped.