1-Ready to dive into baking something yummy? Start by preheating your oven to 325°F go for 350°F if you’re using a metal loaf pan to get that ideal warmth for your Brown Sugar Pumpkin Loaf. Lightly spray a 9×5-inch loaf pan with nonstick cooking spray so the bread slides out easily later.

2-In a medium bowl, whisk together the dry ingredients: 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon salt, and 2 teaspoons pumpkin pie spice. This step blends the flavors evenly and sets the base for a light, fluffy loaf.

3-Next, in another bowl, mix the wet ingredients thoroughly: 1 cup packed light brown sugar, 1 (15-ounce) can pure pumpkin, 2 large eggs (at room temperature), ½ cup vegetable oil, and ⅓ cup water. Stir until everything is well combined for a smooth batter that promises moisture in every bite.

4-Now, gently fold the dry mixture into the wet one, stirring just until combined to avoid overmixing, which can make the loaf tough. Pour the batter into your prepared pan and smooth the top with a spatula for even baking.

5-Bake for 1 hour to 1 hour 15 minutes, starting to check with a toothpick after 50 minutes to ensure it’s done. While the loaf bakes, prepare the glaze by combining 1 tablespoon butter, ¼ cup brown sugar, and 3 tablespoons milk in a small saucepan. Bring it to a boil while stirring to prevent burning, then pour it over the warm loaf after poking holes in the top. Press on ¼ cup chopped pecans if you like, and let it cool before slicing.