Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a medium size bowl beat eggs and mix with sugar, oil, water and pumpkin. in another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice. combine wet ingredients with dry ingredients only until just blended. do not overmix. pour into a greased and floured loaf pan. this bread fits perfectly in an 8.5 x 4.5 loaf pan. bake in a 325 degree oven for 50 to 60 minutes. for topping: in a small saucepan mix butter, brown sugar and milk. boil only 2 1/2 minutes while stirring constantly. immediately drizzle on top of loaf. sprinkle with chopped pecans and press pecans lightly into topping. wrap and store until next day for serving. this will keep moisture inside. it is ok if bread "sweats" while wrapped.

Target recipe: mix flour, baking soda, baking powder and cinnamon. beat sugars, oil, eggs and extract in a large bowl with a wooden spoon until well blended. add flour mixture alternately with pumpkin in 3 additions, blending well after each. stir in nuts. spoon evenly into 2 lightly greased and floured 1-pound coffee cans, filling them half full. bake at 359°f 50-60 minutes until pick inserted in center of breads comes out clean. cool in cans on rack 10 minutes. run a thin knife around edges and turn out bread to cool on rack.