Preheat oven to 350°F. Lightly grease a 12×4-inch loaf pan; line with a parchment paper. In
In an extra-large bowl beat sugar and butter with a mixer on medium. Add eggs and beat well.
2. In a large bowl stir together flour, baking soda, pumpkin pie spice, and salt. Alternately add flour mixture and water to sugar mixture, beating on low after each addition just until combined. Beat in pumpkin. If you like, stir ½ cup pepitas into batter. Spoon batter into prepared pans. Sprinkle with the 2 Tbsp. pepitas (if using).
3. Bake until a toothpick comes out clean, 50 to 55 minutes. Cool in pans 10 minutes. Remove from pans; cool completely on wire racks. Makes 2 loaves (16 slices each).
In another bowl stir together flour, baking soda, pumpkin pie spice, and salt. Alternately add flour mixture and water to sugar mixture, beating on low after each addition just until combined. Beat in pumpkin.
If you like, stir ½ cup pepitas into batter. Spoon batter into prepared pans. Sprinkle with the 2 Tbsp. pepitas (if using). Sprinkle Pepitas or coarse sugar on top of batter.
Bake until a toothpick comes out clean, 50 to 55 minutes. Cool in pan 10 minutes. Remove from pans; cool completely on wire racks.
Is your making glaze, once the loaves come out of the oven, start the glaze placing the powdered sugar in a measuring cup (so you can pour), add in the vanilla and stir until combined. Add water as needed to get a thick pourable drizzle. Drizzle over the loaf while still hot.