Pumpkin Loaf with Rum Butter Sauce

This cake loaf is delicious sliced with nothing on top. It's dense and fabulous as it is. But who can say no to rum butter sauce?

Loaves:

3 cups granulated sugar
1 cup canola oil
3 eggs
2 cups pumpkin puree
3 cups unbleached all purpose flour
1/2 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup chopped nuts (optional)

Oven 350ºF
Blend together sugar, oil and eggs. Add remaining ingredients and blend until smooth. Spread in two greased 9x5x3" loaf pans. Bake for 1 hour and 10 minutes or until an inserted knife comes out clean. Tear into pieces, place in individual serving dishes and top with rum butter sauce.

Rum Butter Sauce:

2 cups brown sugar
4 Tbsp cornstarch
dash of salt
2 cups water
4 Tbsp butter
1/4 cup rum (or to taste)

Mix together sugar and cornstarch and salt in a medium sauce pan. Stir in water and place over medium-high heat until it comes to a boil. Remove from heat and add butter and rum. Stir until butter is melted.