Ingredients
1½ cups all-purpose flour
1 cup brown sugar
1 tsp baking soda
½ tsp salt
2 eggs
1 cup pumpkin puree
1 jar New Canaan Farms Pumpkin Butter
2 tsp butter, softened
1 tsp vanilla extract
For the glaze:
2 heaped tbsp New Canaan Farms Pecan Crème
4 tbsp butter
SERVE WITH:
Apple slices, whipped cream or ice cream
Directions
- Preheat oven to 350° and lightly oil a loaf or bundt pan
- Mix together all of the dry ingredients
- In a separate bowl mix all of the wet ingredients, then gently pour and stir into the dry mixture, until thoroughly combined
- Pour batter into the loaf or bundt pan and bake for approx 45 mins, until a toothpick inserted into the center comes out clean
- Allow to cool slightly, then run a knife around the edge of the pan and tip out the loaf (upside down if using a bundt pan)
- Gently melt 4 tbsp of butter and Pecan Crème over a low heat, stirring continuously
- Drizzle over the warm cake
- Serve warm or cool – equally delicious!