- How is it possible I have not yet posted a pumpkin bread recipe on TKP?
- How is it possible that it’s September? OMG.
- How is it possible for this bread to be SO DARN PERFECT?!
I dunno how, but it totally is perfect.
That’s it. That’s really all I have to say. This bread is ridiculously perfect! The texture is spot on, super moist, not at all soggy. It’s pumpkiny without being overwhelmingly spiced. The pecans are a great addition!
I got this recipe, which I followed almost to a T (subbed coconut for canola oil, and added frosting, duh), from Kristin Sollenne’s new book Domestic Chic! The book is full of menu plans for entertaining by the seasons. If you want an easy plan for entertaining: here you go! Definitely check it out — it comes out today!
Making this bread made me, half-heartedly, re-assess my strict anti-roommate stance. This is *exactly* the kind of thing to win over your roommates hearts, and also the kind of thing that you will most certainly singly-handedly devour in an afternoon if you live alone. I’m speaking for a friend… obviously…
Have a wonderful weekend, my loves! Hopefully you have a fun holiday weekend planned! xoxoPrint
- Prep Time: 15 mins
- Cook Time: 90 mins
- Total Time: 1 hour 45 minutes
- Yield: 2 loaves
- 3 1/2 cups AP flour
- 2 tsp baking soda
- 2 tsp sea salt
- 1 tsp baking powder
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 3 cups sugar
- 1 cup canola oil*
- 4 eggs, beaten
- 2 cups pumpkin puree
- 2/3 cup water
- 1/2 cup candied* pecans
- 2 cups powdered sugar
- 2 Tbsp pumpkin puree
- 1/4 tsp pumpkin pie spice
- 1.5 Tbsp milk
- Preheat the oven to 350F and grease two loaf pans.
- Whisk together the flour, baking soda, sea salt, baking powder, nutmeg, allspice, cinnamon, and cloves. Set aside.
- In a seperate bowl, whisk together the sugar, canola oil, and eggs. Add the pumpkin puree, whisk until smooth.
- Combine the wet and dry ingredients, and gradually add the water as you mix everything together.
- Divide between the prepared loaf pans, and sprinkle the pecans on top.
- Bake for 90 minutes, or until a cake tester comes out clean. (I had to tent with foil after 60, and my loaf was done after 80).
- Let the loaves cool for 10 minutes before removing from the pan. Let cool completely before whisking all of the frosting ingredients together and drizzling evenly over the loaves.
I made 1/2 recipe, which was perfect for one loaf pan!
I used coconut oil (refined, so it doesn’t taste like coconut) instead of canola, and it worked perfectly!
I didn’t have candied pecans on hand, so I used regular. They were great, but candied would be amazing, I’m sure!