Ingredients
1 ¾ cup flour
1 tsp baking soda
½ tsp salt
2 tsp pumpkin pie spice
½ tsp nutmeg
1 ¼ cup brown sugar
15 oz pumpkin puree
2 eggs
⅓ cup water
¼ cup sour cream
½ cup vegetable oil
3 tbsp butter
3 tbsp heavy cream
½ cup pecans, chopped
Directions
Step 1
Preheat oven to 325 degrees.
Step 2
Grease a loaf pan with butter or crisco and set aside.
Step 3
In a medium sized bowl, combine flour, baking soda, salt, and spices. Set aside.
1 ¾ cup flour
1 tsp baking soda
½ tsp salt
2 tsp pumpkin pie spice
½ tsp nutmeg
Step 4
Add 1 c of brown sugar, pumpkin puree, eggs, water, sour cream, and oil to a large bowl and mix well.
1 cup brown sugar
15 oz pumpkin puree
2 eggs
⅓ cup water
¼ cup sour cream
½ cup vegetable oil
Step 5
Slowly add dry ingredients to the wet ingredients until blended. Be careful not to over mix. Pour into greased loaf pan and bake for 70 minutes or until cooked through (may take an additional 5-10 minutes depending on oven).
Step 6
When loaf is almost done cooking, prepare caramel sauce by whisking 1/4 c brown sugar, butter, and heavy cream in a sauce pan on medium heat. Once sauce begins to simmer, cook for 1 more minute or until the sauce slightly thickens.
¼ cup brown sugar
3 tbsp butter
3 tbsp heavy cream
Step 7
Once pumpkin loaf is cooked through, let cool, then remove from pan. Drizzle the loaf with caramel sauce and sprinkle the top with pecans. Enjoy!
½ cup pecans, chopped