"As if the pumpkin bread wasn't delicious enough, my Mom took it a step further and added caramel icing on top. I love to eat it with coffee in the morning or for a mid-day snack."3-1/3 cups flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
4 eggs, beaten
2/3 cup water
1/2 cup pecans, chopped (optional)
Combine the dry ingredients. In a separate bowl, combine the pumpkin, oil, eggs and water. Stir into dry ingredients. Add pecans, if desired. Pour into 2 loaf pans that have been sprayed with non-stick cooking spray. Bake at 350 degrees for 1 hour. Remove from the oven and allow to cool on a wire rack for about 10 minutes before removing from pans. Allow to cool completely and frost with caramel icing (recipe follows).
Caramel Icing:1/2 cup or 1 stick of butter
1/2 cup brown sugar
1/4 cup evaporated or canned milk
2 cups powdered sugar
1 teaspoon vanilla
In a saucepan, bring butter, brown sugar and canned milk to a boil. Remove from the heat and allow to cool. *Mix in powdered sugar and vanilla. Ice loaves.
*Mom's Tip: To keep Icing from being lumpy, you can use a hand mixer to mix in powdered sugar and vanilla.