From Feebs' Kitchen: Pumpkin Bread with Caramel Glaze

Pumpkin Bread with Caramel Glaze
(makes 2 loaves -- one to give & one to keep -- or two to hoard and keep all to yourself ;-)

Pumpkin Bread Ingredients
3-1/3 cups all purpose flour
3 cups white granulated sugar
2 tsp baking soda
1-1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 can solid pack pumpkin
1 cup vegetable oil
4 eggs lightly beaten
2/3 cup water
1/2 cup chopped pecans (optional)

Caramel Glaze Ingredients
1/4 cup butter (4 TBSP)
1/4 cup white granulated sugar
1/4 cup brown sugar
1/4 cup whipping cream (heavy cream may also be used)
2/3 cup confectioner's (powdered) sugar
1 tsp vanilla extract

To make the bread:
Preheat oven to 350 degrees Fahrenheit. Grease two 9 x 13 inch loaf
pans and set them aside.
In large bowl, combine dry ingredients (flour through nutmeg) and stir
with a whisk until well combined. Stir in pecans, if using. In medium
bowl, lightly beat 4 eggs with a whisk and then add pumpkin, oil, and
water. Whisk together until well combined.
Pour pumpkin mixture into dry ingredients and stir with a large rubber
spatula or wooden spoon until combined - try to not over mix, it will
be somewhat lumpy. Just make sure the dry ingredients are well
incorporated into the batter.

Pour the batter into the 2 greased loaf pans. Bake at 350 degrees F for
60 to 65 minutes or until a cake tester or toothpick inserted in the
center of each loaf comes out clean. Cool bread in pans for 10
minutes, then turn bread out of pans onto a wire rack and let cool to
room temperature.

To make the glaze:
Combine the butter, sugars and cream in a saucepan. Cook over medium
heat, stirring with a whisk until butter is melted and sugar is
dissolved (mixture should be slightly bubbly and have a rich light
brown color). Remove saucepan from heat and allow mixture to cool for
20 minutes. Stir in the confectioner's sugar and vanilla and whisk
vigorously until glaze is smooth with no lumps of sugar remaining.
Drizzle over the two loaves.

Enjoy!