Frosted pumpkin bread
Delicious pumpkin bread gets an added boost of sweetness and flavor with frosting and chopped pecans.
How is it possible for this bread to be 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!
Making this bread made me 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 single handedly devour in an afternoon if you live alone.
Frosted pumpkin bread
Adapted from Domestic Chic
3-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons sea salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon 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 tablespoons pumpkin puree
1/4 teaspoon pumpkin pie spice
1-1/2 tablespoons milk
1. Preheat the oven to 350 degrees F. 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!
Related post on The Kitchen Paper: Sweet coconut popcorn