INGREADIENT

• 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
• 1/2 cup chopped pecans
• 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

Direction

1. In a bowl, combine the first 6 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.
2. Spoon into 2 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.
3. 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.