Krusteaz Pumpkin Spice Quick Bread Mix

Ingredients & Measurements:
Krusteaz Pumpkin Bread**

⅔ cup water
½ cup vegetable oil
2 eggs

1 cup of chopped pecans (½ cup toasted chopped pecans)

Pumpkin Spiced Glaze

2 cups powdered sugar
6 tbsp. (112g)  Pumpkin spice syrup

**recipe found at https://www.krusteaz.com/products/baking-mixes/pumpkin-spice-quick-bread/

Instructions:
Toast Pecans:
Place 1 cup of pecans on a cookie sheet and bake for 8-10 minutes in a 350 degree F oven, until toasty. Let cool, then chop

Follow the recipe on the box for the pumpkin loaf. Add half of the pecans inside the bread mix.

Grease a 9×5 inch loaf pan, pour the pumpkin bread mix into the pan and spread evenly. Bake for 50-55 minutes in a preheated 350 degree F. oven. 

Remove from oven and let rest on a cooling rack for 10 minutes. Carefully run a butter knife along the edge of the bread to release from pan and turn over onto a cooling rack. Turn bread right side up and let cool for one hour. 

Pumpkin Spice Glaze
In a large bowl combine the powdered sugar and pumpkin spice syrup. Whisk until a smooth drizzle consistency is achieved. Drizzle on top of the cooled loaf. Top with toasted chopped pecans and let sit for 45 minutes to an hour for the glaze to set. 
Enjoy! Store loaf in the refrigerator for up to 5 days. You can freeze the un-glazed loaf for up to 3 months.