1-First: preheat your oven to 325°F go with 350°F if you’re using a metal loaf pan and give your loaf pan a quick spray with nonstick cooking spray to prevent sticking. This step sets the stage for even baking and makes cleanup a breeze. Once that’s done, gather your ingredients and let’s mix things up.

2-In a medium bowl, combine the dry ingredients: 1 ½ cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon salt, and 2 teaspoons pumpkin pie spice. Stir them together to make sure everything is evenly distributed. In another bowl, mix the wet ingredients: 1 cup packed light brown sugar, 1 (15 ounce) can pure pumpkin, 2 large eggs, ½ cup vegetable oil, and ⅓ cup water until it’s all smooth and well blended.

3-Now, add the dry mix to the wet one and stir just until everything comes together don’t overmix, as that can make the loaf tough. Pour the batter into your prepared pan and pop it in the oven for about 1 hour to 1 hour 15 minutes. Start checking at 50 minutes with a toothpick; if it comes out clean, you’re good to go.

4-Once baked, let it cool a bit. For the glaze, whisk 1 tablespoon butter, ¼ cup brown sugar, and 3 tablespoons milk in a small saucepan, bringing it to a boil for 1-2 minutes while stirring. Poke holes in the warm bread with a fork, then pour the glaze over it slowly so it soaks in, and press on ¼ cup chopped pecans if you like. Let it cool before slicing. Prep time is just 10 minutes, cook time is 1 hour to 1 hour 15 minutes, and total time is around 1 hour 25 minutes.