1-First, preheat your oven to 325°F or go with 350°F if you’re using a metal loaf pan and spray the pan with nonstick cooking spray for easy release. This step sets the stage for even baking and prevents any sticking drama. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until they’re well combined.

2-Next, in a separate large bowl, mix the brown sugar, pumpkin puree, eggs, oil, and water until everything blends smoothly imagine the colors swirling together like fall leaves! Gradually add the dry ingredients to the wet ones, stirring just until combined to keep that loaf tender and not tough. Pour the batter into your prepared pan and smooth the top for an even bake.

3-Bake for 1 hour to 1 hour 15 minutes, starting to check after 50 minutes with a toothpick it should come out clean when it’s done. While the bread bakes, whip up the glaze by whisking butter, brown sugar, and milk in a small saucepan, bringing it to a boil over medium heat and boiling for 1-2 minutes while watching closely.

4-Once the bread is out and still warm, poke holes all over the top with a fork or toothpick, then place a paper towel under the pan to catch drips. Slowly pour the warm glaze over the bread, letting it soak in for maximum flavor. If you like, press in the chopped pecans, and let it cool completely in the pan before slicing. This recipe takes about 10 minutes to prep and 1 hour 25 minutes total, so it’s perfect for a quick treat!