Moist Pumpkin Bread

” VERY MOIST pumpkin bread with special topping. This makes a very nice gift-giving bread. You can make it all year long because it uses a can of 100% pure pumpkin puree. I use Libby’s brand. The spices are just right in this recipe and enhance the flavor of the pumpkin. It’s best served after it has mellowed for one day. A family favorite.” By Seasoned Cook

INGREDIENTS
SERVINGS 8-10
YIELD1 loaf

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 loaf. Sprinkle with chopped pecans and press pecans lightly into topping.
Wrap and store until next day for serving. This will keep moisture inside. It is ok if bread “sweats” while wrapped.
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