Recipe Card
ingredients
- 1 1/4 cups pumpkin puree
- 2 large eggs
- 1 cup dark brown sugar
- 1/2 cup olive oil
- 1 teaspoon Watkins Organic Ground Nutmeg
- 1 teaspoon Watkins Organic Ground Cinnamon
- 1 teaspoon Watkins Organic Ground Cloves
- 1/2 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Spiced Pecan Glaze
ingredients
- 1 tablespoon unsalted butter
- 1/2 cup chopped pecans
- Pinch of kosher salt
- 1/4 cup dark brown sugar, packed
- 1 teaspoon Watkins Organic Ground Cinnamon
- 2 cups confectioners’ sugar, sifted
- 3 tablepoons whole milk
- 1 teaspoon Watkins Organic Pure Vanilla Extract
Method
Step 1
Preheat oven to 350F degrees. Butter and parchment a 9x5 inch loaf pan.
Step 2
In a large bowl, blend pumpkin puree, eggs and brown sugar with an electric mixer until well combined. Add olive oil and mix until fully incorporated.
Step 3
Add nutmeg, cinnamon, cloves, salt, flour, baking powder and baking soda to a medium bowl and whisk to combine.
Step 4
Add flour mixture to wet ingredients and stir with a spoon until just combined. Pour the batter into the prepared loaf pan and bake for 50 minutes. Allow to cool completely.
Step 5
Meanwhile, make the glaze.
Step 6
Melt butter in a small non-stick sauté pan over medium heat. Add the pecans, salt, brown sugar, and cinnamon and stir to combine. Swirl pan to prevent burning and sticking for 2 minutes. Remove from the heat and allow the nut mixture to cool in the pan.
Step 7
Whisk sifted confectioners’ sugar, pure vanilla extract and 2 tablespoons milk in a small bowl until smooth. If mixture is too thick, add additional 1 tablespoon milk. It should be a thick but pourable consistency.
Step 8
Once cooled, pour the glaze over the cake.
Step 9
Break up with hardened spiced pecan mixture with a knife, then sprinkle the over the glaze before it sets.