1. Preheat oven to 350°F. Spray 2 loaf pans with non-stick spray.

2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well incorporated.

3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, cardamom and nutmeg. Stir the dry ingredients into the pumpkin mixture until just blended.

4. Pour batter into the prepared loaf pans.

5. Bake for about 1 hour and 15 minutes until a toothpick inserted in the center comes out clean. Let loaves cool in the pan for 10 minutes, then remove and cool on wire racks.

6. For the topping, combine the confectioners’ sugar with the corn syrup and whisk together until smooth. Thin the mixture to a pourable consistency with the milk; set aside.

7. In a non-stick sauté pan over medium-high heat, add the granulated sugar and cook until it becomes liquid and starts to caramelize. Once, caramelized, remove from the heat and stir in chopped pecans. Add spices and mix together. Pour mixture onto a tray lined with a silpat or parchment. Carefully separate the hot pieces so that no large clumps are formed. Let cool fully.

8. To top the fully cooled pumpkin bread loaves, pour the icing evenly over the top of each loaf. Then, sprinkle the candied pecans over the top. Slice the pumpkin bread and enjoy!