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Pumpkin Bread

  • Author: adapted from Domestic Chic
  • Prep Time: 15 mins
  • Cook Time: 90 mins
  • Total Time: 1 hour 45 minutes
  • Yield: 2 loaves 1x


  • Bread
  • 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
  • Frosting
  • 2 cups powdered sugar
  • 2 Tbsp pumpkin puree
  • 1/4 tsp pumpkin pie spice
  • 1.5 Tbsp milk


  1. Preheat the oven to 350F and grease two loaf pans.
  2. Whisk together the flour, baking soda, sea salt, baking powder, nutmeg, allspice, cinnamon, and cloves. Set aside.
  3. In a seperate bowl, whisk together the sugar, canola oil, and eggs. Add the pumpkin puree, whisk until smooth.
  4. Combine the wet and dry ingredients, and gradually add the water as you mix everything together.
  5. Divide between the prepared loaf pans, and sprinkle the pecans on top.
  6. 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).
  7. 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!