Pumpkin Pecan Bread with Gooey Pecan Sauce

Pan Prep:

1. Preheat oven to 350°F.
2. Spray a 6-cup loaf pan generously with Crisco® Original No Stick Spray or Crisco® Butter Flavor No Stick Spray.
3. Sprinkle 2 tablespoons of granulated sugar into the pan. Rotate the pan to make the sugar coat the sides and bottom; set aside.

Bread:

1. In a bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, cloves and nutmeg; set aside.
2. In the bowl of a mixer, cream together the sugar and softened butter until well blended.
3. Scrape the sides and bottom of the bowl.
4. Add the vanilla and eggs and mix for 1 minute on low speed.
5. Scrape the bowl again and mix for an additional minute on medium speed.
6. Add the pumpkin, carrots and pecans to the mixer and blend.
7. Add the flour mixture and blend on low speed until fully incorporated.
8. Pour the batter into the prepared pan and spread evenly.
9. Bake for 1 hour to 1 hour 10 minutes or until a toothpick inserted into the center of the loaf comes out clean.
10. Allow to cool in the pan before removing.

Gooey Pecan Sauce:

1. In a saucepan, combine the molasses, butter, brown sugar, water and corn starch.
2. Turn the heat on med-low and stir continuously until the butter is melted.
3. Continue to heat and stir until the mixture comes to a light boil.
4. Stir and gently boil for 1 minute.
5. Remove from the heat and stir in the vanilla and heavy cream until well blended.
6. Stir in chopped pecans.
7. Pour over cooled bread and sprinkle with Maldon salt.