Sugar and Spice Pumpkin Bread Makes 2 loaves
(BGH Fall Baking Magazine)
3 ⅔ cups sugar
1 cup finely chopped pecans
2 ½ cups all-purpose flour
2 tsp. baking soda
1 ½ tsp. salt
1 (15 oz.) can pumpkin
1 cup vegetable oil
⅓ cup water
¼ cup bourbon or water (I used the water)
1 recipe Bourbon Icing (optional)
- Preheat oven to 350°. Grease the bottom and ½ inch up sides of 2 9×5 loaf pans. Combine 2/3 cup of the sugar, the pecans, and 1 ½ tsp. of the pumpkin pie spice; set aside. In an extra-large bowl stir together flour, baking soda, salt and the remaining 1 tsp. pumpkin pie spice. Make a well in the center of the flour mixture.
- In a large bowl, whisk together the remaining 3 cups of sugar, the pumpkin, oil, eggs, water and bourbon (or water). Add egg mixture all at once to the flour mixture. Stir until combined. Spoon about 2 cups batter into each prepared pan. Sprinkle half the nut mixture over batter in pans. Carefully spread the remaining batter in pans. Sprinkle with remaining nut mixture.
- Bake 65-75 minutes or until a toothpick inserted, comes out clean. If needed to prevent overbrowning, cover loaves loosely with foil for the last 10 minutes of baking. Cool in pans for 10 minutes and then remove from pans and cool on wire rack. For easier slicing, wrap and store overnight. If desired, drizzle with Bourbon Icing before serving.
BOURBON ICING: Stir together 1 cup powdered sugar, 1 TBSP. bourbon, and enough milk (2-3 tsp.) to make drizzling consistency.