Preparation

• Preheat oven to 325F degrees (350F if using a metal loaf pan). Spray loaf pan with nonstick cooking spray.
• In a medium bowl, mix together flour, baking soda, baking powder, salt and spices.
• In a separate mixing bowl, mix together brown sugar, canned pumpkin, eggs, oil and water. Stir well to combine.
• Add dry ingredients to wet and stir just until blended together. Be careful not to overmix.
• Pour batter into loaf pan and bake for about an hour to an hour and 15 minutes.
• Oven times will vary so just be sure to check your bread after the first 50 minutes. Insert a toothpick to test if it is completely baked through.
• When bread is almost finished, start working on the glaze. In a small saucepan, whisk together butter, brown sugar and milk.
• Bring it up to a boil for about 2 minutes. Whisk constantly so it doesn't burn.
• When the bread is finished (while still warm), start poking a bunch of holes in it using a fork.
• Be sure to put a paper towel underneath your loaf pan too because once you start pouring the glaze, it may go a little over the edge.
• Start slowly pouring the warm glaze over the warm bread and aim for the holes you poked.
• Press chopped pecans (if you're using) into the top of the bread. Allow to cool before slicing.