Nothing says fall like pumpkin or love like homemade bread. Put the two together and you have the perfect treat to serve at every holiday celebration. This pumpkin bread recipe from Yoyomax12 is the tastiest yet, with a sugar-and-spice pecan ribbon that makes it extra special. Check it out!

You’ll Need

– 3 2/3 cups white granulated sugar, divided into 3 cups and 2/3 cup
– 1 cup finely-chopped pecans
– 2 1/2 teaspoons total pumpkin pie spice, divided into 1 1/2 teaspoons and 1 teaspoon
– 3 1/2 cups all-purpose flour
– 2 teaspoons baking soda
– 1 1/2 teaspoons salt
– One 15 (or 14) ounce can pure pumpkin (not pumpkin pie filling)
– 1 cup vegetable oil
– 4 eggs
– 1/3 cup water
– 1/4 cup bourbon or whiskey (if you don’t want this, use 1/4 cup water instead)
Bourbon Icing
– 1 cup powdered sugar
– 1 tablespoon bourbon or your favorite flavoring
– 2 to 3 teaspoons milk

How To

Pumpkin Loaves

1. Preheat the oven to 350 degrees Fahrenheit. Grease two loaf pans by coating the bottom and one inch up the sides of each pan.
2. Combine 2/3 cup of sugar, the pecans and 1 1/2 teaspoons of the pumpkin pie spice in a small bowl and set aside.
3. In a very large bowl, combine the flour, baking soda, water and the remaining teaspoon of pumpkin pie spice. Stir until combined, and make a large well in the center of the flour mixture. Set aside.
4. In a large bowl, combine the 3 cups of sugar, pumpkin, eggs, water, bourbon and oil.
5. Pour the liquid mixture into the center of the flour mixture well and stir until combined. There should be no white flour showing and no large lumps in the batter.
6. Pour two cups of the batter into the bottom of each loaf pan. Sprinkle half of the sugar-and-pecan mixture over the batter in both pans.
7. Pour the remaining batter over each pecan-sugar layer, carefully spreading it so as not to disturb the sugar/pecan layer too much.
8. Sprinkle the remaining half of the sugar-pecan mixture on the top of each loaf.
9. Bake for about an hour, until a toothpick inserted in the center comes out clean. If you think your loaves are getting too brown, loosely cover with foil for the last 10 minutes of baking.
10. Allow to cool for 10 minutes in pan. Run a knife around the edge of the loaf to loosen and transfer to a wire rack to cool completely.
11. Wrap with plastic wrap and refrigerate overnight. You can also freeze the loaves to keep for longer periods of time.

Bourbon Icing

1. Mix the powdered sugar with the bourbon.
2. Add enough milk until you achieve your desired drizzling consistency.
3. Drizzle the loaves with your icing, slice and serve!

This bread looks so good— definitely more of a dessert than a regular bread side dish! That sugar-and-pecan ribbon is really something special. What do you think of it?