IT’S FINALLY HERE. The healthy pumpkin bread of your dreams (and mine too!).
You know I consider myself the muffin queen, but as I was going through my recipes I realized I’ve been slacking in the bread department, so I decided to make a fall-inspired bread that was healthy enough to enjoy for breakfast, yet still indulgent enough to feel like a treat. You know how I do.
Please allow me to introduce you to this HEALTHY PUMPKIN BREAD. TOPPED WITH A MAPLE GLAZE.
All caps necessary.
It’s moist, infused with maple flavor, tender, packed with cozy spices and so delicious that it’s bound to become a forever family favorite.
What’s in this healthy pumpkin bread?
- Pumpkin Puree: my favorite part about this pumpkin bread is that it uses an entire 15 ounce can of pumpkin puree. Most pumpkin bread recipes call for 1 cup of puree, but with this recipe you don’t have to worry about having leftover pumpkin! Feel free to make your own pumpkin puree using this tutorial too.
- Butter: most of the time I’m using coconut oil in recipes, so I thought, why not use butter for moisture and texture? If you use butter, I highly suggest browning the butter for a toasty, nutty flavor that adds amazing depth to this pumpkin bread. If you don’t want to use butter, you can also use melted and cooled coconut oil.
- Pure maple syrup: my favorite natural unrefined sweetener to use. If you don’t feel like using pure maple syrup, honey will also work well.
- Eggs: you’ll need two eggs for fluffy texture in the bread.
- Vanilla: the one and only vanilla extract.
- Whole wheat pastry flour: this is one of my favorite whole grain flours to use because it keeps baked goods soft instead of dense. If you don’t have whole wheat pastry flour, you can use white whole wheat flour OR feel free to sub 1 cup all purpose flour and 3/4 cup whole wheat flour.
- Baking soda: to help the bread rise!
- Pumpkin spices: I prefer to use my own blend of pumpkin spices instead of using pumpkin pie spice. This pumpkin bread uses cinnamon, nutmeg, ginger and allspice.
The addictive maple glaze
Not only is the maple glaze for the pumpkin bread easy to make, but you’ll find yourself wanting to put it on just about anything and everything. Of course, the glaze is completely optional but I find that it adds a little uniqueness to the bread. All you’ll need is powdered sugar, pure maple syrup, melted butter and almond milk. Yum.
How to make pumpkin bread into muffins
I know I’m going to get questions on if this healthy pumpkin bread can be made into muffins and the answer is YES. All you need to do is divide the batter evenly between 12 greased muffin cups and bake for 20-25 minutes until a tester comes out clean or with just a few crumbs attached. Don’t forget that delicious maple glaze.
How to store healthy pumpkin bread
This bread will last for a few days on the counter, but after that I suggest wrapping it up and keeping it in the fridge.
How to freeze pumpkin bread
Wrap the pumpkin bread tightly with aluminum foil, then place in a freezer bag or stasher bag. Bread will keep in the freezer for up to 3 months.
Just look at that texture! I can’t stop staring at it. Or frankly baking this bread. I find that somehow it continues to get better as the days go on. My recommendation? Top a slice with peanut butter or almond butter and a sprinkle of sea salt for the ultimate 3pm afternoon snack!
See how to make healthy pumpkin bread:
If you make this healthy pumpkin bread, please rate the recipe and leave a comment below to let us know how you liked it. You can also use the hashtag #ambitiouskitchen on Instagram!
Healthy Pumpkin Bread with Maple Glaze
- For the wet ingredients:
- ⅓ cup butter
- 1 (15 ounce) can pumpkin puree
- 1/2 cup pure maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- For the dry ingredients:
- 1 ¾ cup whole wheat pastry flour (or white whole wheat flour)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- For the glaze:
- ½ cup powdered sugar
- 1 tablespoon pure maple syrup
- 1 tablespoon butter, melted
- 1 tablespoon unsweetened almond milk (any milk will work)
Preheat oven to 350 degrees Line an 8 ½ x 4 ½ inch loaf pan with parchment paper and spray with nonstick cooking spray. Set aside.
Add butter to a saucepan and place over medium heat. The butter will begin to crackle and then foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning. Set aside to cool for 5-10 minutes or until cool enough to touch.
Add pumpkin puree, pure maple syrup, eggs and vanilla to a large bowl. Whisk together until smooth. Whisk in browned butter.
In a separate large bowl, stir together whole wheat pastry flour, baking soda, salt, cinnamon, nutmeg, ginger and allspice until well combined. Add dry ingredients to wet ingredients and mix until just combined. Pour batter into prepared pan and smooth top with a spatula. Bake for 50-65 minutes until a tester comes out clean or with just a few crumbs attached. Allow bread to cool in pan for 10 minutes, then remove bread from pan and place on a wire rack to cool completely.
Once bread is completely cool, make the maple glaze: In a small bowl, mix together the powdered sugar, pure maple syrup, melted butter and almond milk. Pour over the pumpkin bread, then cut into slices and serve!
Nutrition for 1 slice without glaze: Calories 170.0 | Total Fat 6.3 g | Saturated Fat 3.4 g | Total Carbohydrate 25.6 g | Dietary Fiber 3.4 g | Sugars 10.4 g | Protein 3.1 g
How to make pumpkin bread into muffins: Divide the batter evenly between 12 greased muffin cups and bake for 20-25 minutes until a tester comes out clean or with just a few crumbs attached. Don't forget that delicious maple glaze.
If you don't have whole wheat pastry flour, you can use white whole wheat flour OR feel free to sub 1 cup all purpose flour and 3/4 cup whole wheat flour.
To make the bread gluten free: I suggest using a gluten free all purpose flour.
To make the bread dairy free: I suggest using melted and cooled coconut oil or melted vegan butter in place of the regular butter.