– pumpkin – all-purpose flour – ground cinnamon – ground allspice – can sweetened condensed milk – brown sugar – chopped pecans
In a large bowl using a hand or stand mixer, blend the shortening and sugar until creamy. Add the eggs one by one, mixing thoroughly after each addition. Then, incorporate the pumpkin and water, mixing well.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Add this dry mixture to the wet ingredients and mix thoroughly.
Divide the batter equally between the two pans and bake for 1 hour and 10 minutes to 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool briefly before removing from the pan and topping with Praline Sauce.
For the Praline Sauce, mix sweetened condensed milk, brown sugar, and salt in a small saucepan. Cook on medium heat, stirring continuously, until it reaches a rolling boil. Keep boiling for 1 minute, then remove from heat and add pecans. Let it cool for 10 minutes before pouring it over the warm (not hot) bread.