Say hello to the healthy pumpkin bread of your dreams (and mine too!) for day 4 of Pumpkin Week.
You know I consider myself the muffin queen, but a few years back as I was going through my recipes I realized I had been slacking in the bread department. I’ve since made TONS of delicious quick breads for you, and this fall-inspired bread might just be one of my favs that’s healthy enough to enjoy for breakfast, yet still indulgent enough to feel like a treat. You know how I do.
Please allow me to re-introduce you to this HEALTHY PUMPKIN BREAD. TOPPED WITH A MAPLE GLAZE.
All caps necessary.
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Healthy pumpkin bread ingredients
Truthfully, this easy, healthy pumpkin bread recipe could be one of my favorite pumpkin recipes of all time (besides my soft pumpkin cookies and healthy pumpkin pie.) 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. Here’s what you’ll need to make it:
- 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, or even olive 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 homemade 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 and almond milk. Yum.
What makes this pumpkin bread healthy?
- It’s a great source of whole grains. We’re using whole wheat pastry flour instead of regular, white refined flour for the perfect boost of fiber and whole grains.
- It’s packed with vitamins and fiber. Because we’re using a whole can of pumpkin in this healthy pumpkin bread recipe you’re getting a delicious source of vitamin A, vitamin C and antioxidants.
- It’s naturally sweetened. We’re just using a bit of pure maple syrup instead of refined sugars to naturally sweeten this bread. Feel free to use my paleo powdered sugar for the glaze, too!
- It’s easily dairy free. While I love the moisture that good old butter adds to this pumpkin bread, feel free to use coconut oil or vegan butter to keep the bread dairy free.
Tips for making this healthy pumpkin bread
- Follow the recipe. The best way to ensure the success of this easy, healthy pumpkin bread is to follow the recipe and use the exact ingredients as written (unless I note specific substitutes).
- Make sure your eggs are at room temperature. If your eggs are too cold you risk the butter coagulating. To bring your eggs to room temp, simply place them in a bowl of warm water for 3-5 minutes before you use them.
- Do not overmix the batter. If you overmix batter you’ll end up with a bread that’s more dense and gummy instead of fluffy and soft.
- Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results.
- Line your loaf pan. I recommend lining your loaf pan with parchment paper AND spraying it with nonstick cooking spray so that your pumpkin bread comes out easily.
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.
- Divide the pumpkin bread batter evenly between 12 greased muffin cups.
- 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 & freeze healthy pumpkin bread
- To store: 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.
- To freeze: let the pumpkin bread completely cool and wrap it tightly with aluminum foil. Then, place it in a freezer-friendly bag and pop it into the freezer. 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!
More pumpkin recipes to try
- Mini Paleo Pumpkin Pies with Gingerbread Cookie Crust
- Baked Pumpkin Chocolate Chip Oatmeal Cups
- Healthy Marbled Chocolate Pumpkin Muffins
- The Best Pumpkin Cinnamon Rolls You’ll Ever Eat
- Healthy Pumpkin Oatmeal Pancakes
Get all of my pumpkin recipes here!
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!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy Pumpkin Bread with Maple Glaze
Ingredients
- For the wet ingredients:
- ⅓ cup (75g) butter
- 1 (15 ounce) (425g) can pumpkin puree
- ½ cup (156g) pure maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- For the dry ingredients:
- 1 ¾ cup (198g) 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 (57g) powdered sugar
- 1 tablespoon pure maple syrup
- 1 tablespoon unsweetened almond milk (any milk will work), if necessary to thin glaze
Instructions
- 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 and almond milk (only if necessary to thin the glaze). Pour over the pumpkin bread, then cut into slices and serve!
Recipe Notes
Nutrition
This post was originally published on September 19th, 2019, republished on September 30th, 2020, republished with new photos on September 29th, 2022, and republished on October 23rd 2024.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Love that this uses the whole can of pumpkin! I am GF (not by choice) so I volunteer to try it with gluten free all purpose flour and report back!
Perfect, please let me know how it turns out for you 🙂
The first time I made this I used 1 cup GF flour and 3/4 almond flour and it turned out PERFECT. The second time I forgot the almond flour, only using GF flour and it turned out a bit more dense. So, will definitely add the almond flour next time 🙂
I also can’t use wheat flour. I’m wondering if substituting almond flour, or a mix of almond and coconut flours, would work?
Hi Lynn! I have a note in the recipe that you can try a gluten free all purpose flour or even chickpea flour. I haven’t tried coconut flour or almond flour so I can’t give proper measurements for those as to how or if they will turn out.
If I don’t have whole wheat four, can I just use all-purpose flour? This looks delicious!
Hi Molly! There are instructions on what you can and cannot use throughout the post and in the notes section of the recipe 🙂 I suggest 1 cup all purpose and 3/4 cup whole wheat flour for best results. It may not cook all the way if you just use all purpose.
!ohmyummmmm!
I think I just gained the 15 pounds that I need to loose just from looking at the photos…!
Now to get some baking gear.
Fav new bread for fall! Let me know if you try it 🙂
This was delicious and the whole loaf gone in an evening! I made mine gluten free with 1 1/2 cups of white rice flour and 1/2 cup of Pamela’s gf baking mix.
Glad those gluten free swaps worked out! Sounds like a winner 🙂
I wonder how oat flour would work as a GF option.
I haven’t tried it yet, it just might not rise as well and of course the texture would definitely change. My biggest concern would be it cooking all the way through.
Hi Monique and Abra! I live in Canada and we do not get 15 oz cans of pumpkin puree here. I will often make my own puree as well so could you please tell me what cup measure the pumpkin would be. I have noticed that many of your recipes will say a can size but as you have many international followers it would be great if you could always include cup measurements. Thank you and looking forward to making this soon.
Hi Carol! Totally understand. A can of pumpkin puree is just about 2 cups (I believe it’s just 2 1/2 tablespoons short of 2 cups). Hope you love this one!
Agreed! Ml or cups would be helpful! Or grams
I opted to make this as my first fall recipe! I had some beautiful acorn squash that I picked up last week from a local farm that I roasted, puréed, and subbed in this recipe. Used white whole wheat and coconut oil as we are dairy free and loved the end result. The bread is light and fluffy with just the perfect amount of sweetness. I didn’t need the glaze but will try it out next time. Thanks for the recipe!! It got me out of my cooking slump.
Yum! Happy to hear that the acorn squash worked well in here, too. Delicious 🙂
LOVE this bread. So delicious!
Love the full can idea! Worked out great for me, added a little bit of a crumble instead of the glaze on top. Yum!
Sounds delicious! Glad you enjoyed 🙂
A little healthier and so delicious! Love the idea of adding chocolate chips 🙂
I made this today in muffin form. I LOVE that it used the full can of pumpkin. I added a handfull of dark chocolate chips in the batter when I made it for extra indulgence. It was so delicious and flavorful and moist. I’m eating my second muffin today right now…. :-\ Thanks for such an easy and delicious fall recipe. Definitely going to be making this again. I’m having a hard time clicking the stars to rate it 5 stars on my phone, but this is definitely 5 stars!!
Sounds delicious! Glad you found this recipe 🙂 Thanks for your comment, Carrie!
The best pumpkin bread recipe I have made, and I have tried many. Moist and delicious! I added about 1/4 cup of chocolate chips to the mix and omitted the maple glaze. I also increased the amount of pumpkin pie spice. I will keep this on regular rotation. I loved the suggestion to brown the butter.
Perfect! So glad you enjoyed!
I’ve made this twice already and i don’t know which is better- the fact that it uses the whole can of pumpkin or how perfect it turns out. I haven’t made the glaze yet because it is SO good with dark chocolate. And adding a swipe of peanut butter on a piece makes for an awesome breakfast!
Great idea with chocolate in this!! Glad you’re loving this one Julia 🙂
I’ve made this four times, without the glaze and with a half cup of chocolate chips thrown in. The recipe is a real winner! I love that it uses a whole can of pumpkin!!! No more freezing the leftovers and trying to figure out what to do with them!
Love it! So happy to hear that 🙂
Made this last night and this bread is amazing. I’m working on my cooking/baking skills so I tried browning the butter for the first time – I wasn’t sure if I was doing it right and then all of a sudden it worked! I’m really glad I tried it. Bread is so moist and delicious and reminds me of the Starbucks pumpkin bread… but so much better.
Isn’t the brown butter amazing?? Glad you loved this one!
Any suggestions on substituting coconut or almond flour in place of whole wheat to make it gluten free? Thank you in advance!
I wouldn’t recommend coconut or almond flour, but take a look at the recipe notes section for my suggested gluten free swap!
Wondering if I can sub flax eggs for this recipe? Looks delish! 😊
This was delicious with and without the glaze. Very moist and comforting fall flavors! I love, love, love that the recipe calls for the whole can of pumpkin!! I often end up wasting that last bit in the can after a baking recipe.
Just delicious texture and warm, comforting spices! Love, love, love that the recipe uses the whole can of pumpkin!!
Absolutely!! The best 🙂
I made this recipe using gluten free flour and it turned out beautifully! So moist and squishy. I skipped the glaze as I was wanting to eat it for breakfast and tried to keep the sugar content as low as possible. So good with cream cheese!
Perfect! Happy to hear that the gluten free flour worked out. Delicious breakfast 🙂
This recipe is so good and easy to make! I didn’t have any whole wheat flour so I had to use all purpose and it worked just fine. I also used a homemade pumpkin puree (strained of all liquid) and it still kept the bread super moist. Thanks Monique!
Perfect! So glad those worked out for you. Thanks for your note, Sarah!
One word….. Excellent!!!! Definitely a must try. Thanks Monique!!!!
Sorry…. was so excited forgot to rate 😂
So glad you loved it!! Thanks for the comment & rating, Lisa 🙂
I just popped this in the oven and can’t WAIT to try it. I will say, the prep time took me a lot longer than 20 minutes. Probably about 20 just to brown the butter. So keep this in mind if you are in a time crunch, but I think it will be worth it!!
So strange! The browning of the butter usually takes me about 5 minutes max. Hope you’re loving this one!
Wonderful recipe! I used gluten free cup4cup flour and it came out great. Super moist and delicious! I also didn’t have enough maple syrup so I used half honey and half maple syrup. Still good!
Perfect! Glad those swaps worked out well.
I was looking for a pumpkin bread that’s not too sweet and your recipe completed my mission. I made it as written and it came out of the oven moist, light, and delicious. Too lazy to make the glaze, I substituted some toasted walnuts, pecans and pepitas pressed on top before baking, which gave the bread a little crunch. Perfect with my hot coffee this drizzling Fall morning. Thank you!
So happy you found this recipe! The toasted nuts sound delicious on top 🙂 Perfect for a fall morning.
Delicious! Was expecting the bread itself to be a little bit sweeter, I subbed Bob’s gluten free all purpose flour. Consistency was great but probably needed a few more minutes of baking. I baked for 65 but probably needed just a touch more!
Glad the swap worked out well! This bread isn’t meant to be too sweet as the glaze really brings that out 🙂
I loooooved the flavor combination of this recipe … Texture was on point as well! Can’t wait to make it again.
So happy to hear that!
I make this all the time for breakfast and it’s great! I am gluten free, so I trade out the flour with a one for one gluten free flour. I also don’t put the glaze on as I’m a bit lazy and I eat it for breakfast. This loaf is super good with cream cheese and maple syrup, almond butter, or just plain. Even gluten free it’s really moist so it doesn’t even need a topping.
I’m glad the gf flour works out well! Love this for an easy breakfast, too 🙂
Made this last night and it’s sooo good!! Love that it uses the whole can of pumpkin so there’s no waste. I was running low on maple syrup, so I used 1/4 cup maple syrup and 1/4 cup coconut sugar. I also used coconut oil instead of butter. I followed her substitution of 1 cup all purpose flour and 3/4 cup whole wheat flour. Baked for 60 minutes in an 8×4 pan.
Perfect! Glad those swaps worked out well 🙂
So delicious! Baked this at high elevation (denver) and it was still moist af. Mind blowing.
Perfect! So happy to hear that!
I made this but folded in 3/4 cups of raisins and dropped chopped walnuts on top. Very nice. I may have over mixed as I did find it a bit dense.
That sounds delicious! It could’ve been the mixing or I’d suggest double checking your ingredient measurements 🙂
Hi! I subbed in 1 C oat flour + 1 C almond flour in place of the regular flour and it turned out beautifully! Perfect texture and really not overly moist as is sometimes the case with almond flour. My gluten eating family all love it as much as I do! Thanks Monique! I have a feeling this will become a new staple 😉
I’m glad that worked out well! Perfect for fall!
This pumpkin bread is awesome! It has the perfect balance of spices (not overpowering)… just right. The texture is spot on. The maple glaze made it even more decadent! I followed the recipe exactly. This will be my go-to pumpkin bread. Next, I’m going to make it into muffins.
I’m so glad you loved it! My absolute go-to.
Could I substitute a pumpkin pie spice instead of using all the individual spices? If so, how much pumpkin pie spice would I use? Thanks!
Sure! Use about 2-3 teaspoons.
This BREAD THO. She’s a stunner. Miss you lady! xoxo
A true beauty! Thanks Dana 🙂 miss you too!!
Could you sub flax eggs? This looks delicious!! My son has an egg allergy so always trying to make egg free recipes for us both!
We haven’t tried it, but let us know if you give it a shot!
This is the most tender pumpkin bread recipe! The flavor of the browned butter is incredible. I reduced the maple syrup to 1/3 a cup, since I wanted the bread to be a little less sweet since the glaze is very sweet. It’s a keeper, for sure.
Perfect! Glad you love this one!
SCRUMPTIOUS!!!
So glad you enjoyed!
Hi Monique! Love love love all your recipes – you’re my go-to for al my baking! Wondering what you think about turning this into a cake for my kid’s 1st birthday! I have a few 4in cake pans. I’d also probably do a bit less sweetener in the cake, and I’ll make a Greek yogurt/cream cheese “frosting” to make it a bit more baby friendly. Let me know what you think! Thanks. 🙂
Hi! I think that could work. it would probably do 2 4-inch pans! Enjoy 🙂
Thanks!! Making it this weekend, so I’ll report back. 🙂
The flavor was great but it came out too dense. Which is odd, considering I used white pastry flour. It would be nice if the measurement for flour was listed in grams, so proper measuring can me ensured.
Sorry to hear that! I don’t typically weigh my ingredients so unfortunately I can’t be too much help there. I’d suggest trying an online conversion calculator and making sure to not overmix the batter.
This was a big hit at work! I made it using some of the modifications: muffins, flax eggs, and paleo powdered sugar. I’ll be making this again!
Perfect! I’m glad they were a hit!
This recipe was simple and delicious – definitely satisfied my sweet tooth. I subbed out butter for coconut oil, and skipped the glaze.
Perfect! So glad you enjoyed 🙂
Delicious bread! I left the glaze off to cut down on the sugar and it was still very good!!
Perfect! Such a great treat 🙂
My friend and I made these the other night. We ended up making them as muffins instead of a loaf and didn’t have the frosting on top so we could have for breakfast. They still tasted really good!
My new favorite pumpkin bread recipe! I only had whole wheat bread flour and all purpose, so ended up doing 1 1/4 all purpose and 1/2 whole wheat bread flour and it turned out great. Will likely be making again this week. I also love that it used a whole can of pumpkin! Thank you for creating!
Mine turned out great! Super moist and perfectly sweet. I really like that it uses a whole can on pumpkin so no waste. I didn’t brown the butter because I’m lazy and also added some chocolate chips.
I LOVE this bread! I have made it four times already and it is so yummy. The first time I didn’t brown the butter enough, the subsequent times I made sure it was nice and brown and boy does that brown butter make all the difference in flavour. Do not skip this step, it is totally worth the extra work!
Amazing! So happy to hear that 🙂
I just made this pumpkin loaf/bead and even though it’s good, it’s super wet. I kept it in the over an extra 15-20 mins and still my stick came out wet. 🙁
I feel like I followed everything perfectly too.
Hmmmm
Hmmm so sorry you had an issue. If you followed the recipe exactly there shouldn’t be a problem! Although sometimes I’ve found that some brands of pumpkin puree can be more ‘wet’ than others, especially the organic ones — that’s the only reason I can think that this wouldn’t’ turn out correctly! So sorry!
I made this vegan! I used 2T flaxseed with 6T water for the eggs and attempted to brown earth balance spread… that was a little questionable because of the separation so perhaps skip the browning step if you are using a plant based spread. I did not make the glaze because I thought the bread was really good without it. The flavor is rich, warm, and subtly sweet, and the texture is spot on. This was a great recipe and easy to make vegan without compromising taste or texture.
Ah I wouldn’t recommend trying to brown vegan butter 🙂 I’m glad the rest turned out well! Such a great snack or breakfast.
Ok these are fantastic – just whipped up a batch for the Halloweekend. While I did end with a sink full of dishes (or maybe that’s just me 😆), these are 1000% worth it. So tender and the glaze dresses them up! Thanks for another recipe to add to my repertoire of go-to’s ❤️
Amazing! So glad you enjoyed!
This is so yummy!! I always bake it, such a delicious pumpkin flavor and great texture, not too dense and not too airy, right in between! I usually don’t do the maple glaze, just since I eat it for breakfast, but want to try with the maple glaze because it sounds amazing! Always turns out perfect each time I make this bread!
So glad you love it! One of my favs for fall 🙂
so yummy
Glad you liked it!
Hello
Can I use whole wheat flour for the entire recipes and not substitute all purpose flour?
Hi! You could, the recipe might be a little dense, so I might suggest taking out a few tablespoons of the whole wheat flour.
These are so yummy! My second time making. I made muffins instead of the bread, used GF 1:1 flour and added in chocolate chips instead of the glaze! Thank you!
I’m glad that worked out well! Sounds delicious 🙂
seems easy enough. We are gluten free so I did 3/4 cup rice flour 1/4 cassava, 1/4 tapioca, 1/4 coconut and 1/4 chickpea it is baking now. so bummed my son has allergies to wheat and yeast with auto brewery syndrome. Carbs are hard to completely eliminate. What I thought is the mixture was thick. It taste very much ok. it does not have the denseness of wheat I miss that.
I hope that still worked out well!
This recipe is the best! I make them into mini muffins and my kids love them…. I just leave off the glaze. Using the entire can of pumpkin is so helpful because I never end up using the rest 😆
Love that idea 🙂 such a great snack!
These were fantastic thank you for the recipe! Was short a few tbsp pumpkin so I topped it off with greek yogurt, used 1.25c Bob’s Red Mill All Purpose GF Baking Mix + 1/2 cup almond flour, added pumpkin seeds and chopped dates, worked beautifully.
Perfect! I’m glad that worked out well.
Great healthier recipe for pumpkin bread. Not too sweet and perfectly soft. Made it several times now and have started adding (a lot of) cinnamon to the glaze, which is delicious!
Absolutely! Glad you love it!
Okay. I needed something cozy and soul warming after an emotionally challenging week with my son…I made this bread with spelt flour, duck eggs, freshly grated nutmeg, and heaping spices bc I like extra spice (which all makes me sound way fancier than I am). But all that to say that even with odd substitutions, it is AMAZING. Fluffy and well risen, balanced flavors. I also made a cream cheese frosting with maple syrup (see: soul warming). This is just what I need on this sad, gray day. Thank you for filling our bellies with wholesome DELICIOUS food and our hearts with cozy things. ❤️
I’m so glad those worked out well! Thinking of you and sending lots of good vibes!
Made this today and it is amazing! So much pumpkin flavor and I love that it uses the whole can of pumpkin! Came together is about 20 minutes, so we were even able to have them for breakfast. I definitely recommend this pumpkin recipe for everyone!
Woohooo! So happy you tried and loved it, Jessica!
This recipe is so easy, healthy and absolutely delicious!
Yum!! Love this to switch up from the chocolate/pumpkin recipes. That maple glaze 😳🤤🙌🏻
Omg RIGHT?! I can’t get enough of it! Happy you loved this 🙂
Amazing bread! Easy recipe to make.
Yay! One of my favs for the fall. Happy you tried and enjoyed it, Corinne 🙂
Just made this today and it was lovely. I love a healthier pumpkin bread for breakfasts and snacking. I actually had to sub 1 cup of the whole wheat flour with oat flour because I ran out of regular whole wheat! The results were great imo. I’d do it again 🙂 Great recipe that is nourishing.
So glad that worked out well and that you loved it, Pamela! Thanks so much for the review 🙂
This pumpkin bread came out delicious! I split it into 2 smaller loaf pans and it came out perfect. I gave one to my neighbor and kept one for myself. So good with or without the glaze!
Such a nice gift for your neighbor!! So happy to hear it came out well 🙂
10/10 this loaf has turned out amazing every time I’ve made it! flavours are amazing, super moist, and the glaze is superior! highly recommend!
Woohoooo! So happy you love this recipe, Julie! Appreciate you leaving a review 🙂
I have this recipe on repeat this fall! I add 1/2 cup of chocolate chips because we love the pumpkin/chocolate combo in our house. This pumpkin bread disappears shortly after it is made. The glaze is perfect! My favorite pumpkin (and we are all about pumpkin) recipe!!
THE best pumpkin bread on the internet!
😍 THANK YOU!
This is delicious! I made this using coconut oil for the dairy-free swap and added some chocolate chips, and it turned out great (nice and moist with a great pumpkin flavor). Highly recommend for a healthy, delicious fall baking treat!
This was so good! I made these as muffins and made them dairy-free, gluten-free, vegan and it turned out amazing. I used all-purpose gluten free flour, coconut oil instead of butter, and flaxseed instead of eggs. People who don’t usually eat allergy-friendly food were raving about it!
Hi. I love love this recipe, but I’ve only made it once out of 3 times right! 🙁 My muffins end up being too moist and the whole muffin ends up being a flat cookie like type of baked good. What am I doing wrong? Any ideas?
Nevermind-This recipe was wonderful! I put too much pumpkin in!
Haha ok good to know!! 🙂
I made this bread for my friends, and they all loved it! It’s the perfect amount of sweetness and is so flavorful. Thank you for the recipe!
Awesome!! Thanks so much for letting me know 🙂
I made it as written except I used all regular whole wheat flour and skim milk for the glaze. The instructions were great. I thought it was dense (probably due to my not using pastry flour) and not very sweet. But very tasty. My toddlers gobbled this up! I am so glad they are eating their pumpkin and a bread that isn’t loaded in sugar! And they often don’t like new foods.
Ahh yes I definitely recommend whole wheat pastry flour for a lighter texture and flavor! Happy you guys enjoyed it, though 🙂
So good and easy to make!! Will def make this one again. Used 1tsp pumpkin pie spice and 1.5 tsp cinnamon for the spices and added chocolate chips. Needed closer to 65 mins in the oven (but my oven runs cool). Turned out great!!
Happy you loved it, Emma!
I can’t believe I haven’t reviewed this bread yet! Shame on me. I have made this several times and it’s always delicious. The first couple of times I made it, my glaze was too runny. Monique’s team sweetly answered my question in Instagram Messenger about why that might be and said I may be thinning it out too much. She was right! The last time I made it with the glaze, I was more careful with the addition of almond milk and it was just as lovely as the picture.
This bread is so easy to make and so tasty. Don’t skip the browned butter step!! My bread is usually done around 50 minutes (maybe a few minutes earlier). It may be my oven temp not being completely spot on, but I would suggest checking the bread early.
When I made the bread the last time, I was just shy of a full can of pumpkin, so I substituted the remaining needed amount for banana and it turned out great! I wound up using about 1.5 cups of pumpkin and adding an entire medium sized banana. I also skipped the glaze, to lower the sugar, and it’s really good!
Thanks so much for leaving a review and letting me know–it means a lot! Glad to hear the glaze came out better this time 🙂 And yes ovens can be totally different so good call on checking it to make sure it’s done. Thanks, Lennie!
The glaze makes this delicious!! My kids loved it!!
Isn’t it addictive?! Happy you guys love it!
Very tasty! Super easy! Came out of the pan very easy and OMG the flavor in both the bread and the glaze. Truly a great one for both breakfast and dessert! 🥰 I’m definitely going to checkout the other recipes on here!
Amazing! I’m so happy you loved it 🙂 Can’t wait for you to try more AK recipes!
Delish! I didn’t have maple syrup so I used molasses instead and WOW I might keep using it!! It’s like pumpkin and gingerbread had a baby.
The pumpkin bread is in the oven so I haven’t tried it yet, but I made the glaze and added about A tbsp or 2 of cream cheese to the glaze and vanilla and a bit of pumpkin spice and it is SO good!!!
Nice!! Love those additions to the glaze 😍 Hope you ended up loving the loaf, too!
This recipe is AMAZING! I thought I had all ingredients on hand but I didn’t so I made some adjustments. I used a 1/4 c maple syrup, 1/4 c honey, and regular whole wheat flour. Browning the butter gave it a toasty flavor and the crumb of the bread itself was perfect. I’m not sure if it’s because of the flour I used, but the texture of the bread reminded me of bran muffins, haha. But that is not a complaint! Overall I am very happy with this recipe and will be suggesting it to others that want a sweet treat during fall without the guilt.
Glad to hear that all worked well! And yes the whole wheat flour definitely has that deep, nuttier flavor. Happy it was delish!
Made as muffins with the maple glaze and loved! Sweet enough for a treat! Will make again this fall season.
It’s very difficult to get the right consistency with this much pumpkin which has a high water content. The resulting cake or the loaf has a tendency to be too dense & moist. The same problem arises using maple syrup which is about 33% water, instead of granulated sugar. You should therefore decrease the amount of water (in this case pumpkin) in your recipe to get good results. Maple syrup has minerals & antioxidants so in that respect, it’s better for you. However, baking is all about chemical reactions within & between ingredients.
Hi, Linda. I have tested and made this recipe multiple times and the texture truly is perfect, as you can see from the photos and video. Hope you can try it!
what a great recipe for the autumn! I bet I will end doing it more than once LOL
So excited for you to try it!!
This looks incredible but I’m not finding the GF instructions in the recipe notes as suggested. Can you help? I would love to try but I have Celiac Disease.
Thanks for your help!!
Sorry about that! We’ll update it 🙂 A bunch of commenters have used 1:1 GF flour with success, or you could try my almond flour pumpkin bread!
Absolutely delicious! I used coconut oil and it turned out so moist. Yum!
I love making this this loaf with the glaze every fall but my husband requested chocolate chip pumpkin muffins so that’s the version I made this time. I started the oven at 400 for the first 5 mins then lowered to 350 and baked for 18 mins to get nice domed tops. They are perfectly soft and yummy. The brown butter really makes a difference!
So glad they came out great as muffins! Thanks for sharing those temp + time instructions 🙂
This is indeed helpful. I love pumpkin bread and definitely would try this. I do hope i get the best result.
This recipe was easy to make. I browned the butter and the smell was so gooooood! I didn’t have pastry flour so I used half whole wheat and half all purpose. The loaf was dense – possibly a result of the flour used? But it was still quite tasty and moist! Next time I would increase the spices a little. I might also thicken the glaze a bit (I glazed when they were cooled and found the glaze a bit thin and runny). I bet these would also be great with walnuts! Great recipe. Thanks for sharing!!
Hello! Glad it came out great 🙂 It’s possible that the ratio of whole wheat flour to AP was a bit high, causing the loaf to come out dense. Appreciate your feedback!
Yum! This totally satisfied my need to do some fall baking today! I made a double batch so I could freeze one since I bought the 29-ounce can of pumpkin. This tastes healthy in a great way – not too sweet at all, so the maple glaze really compliments the bread nicely. That browned butter puts this over the top! This will be my go-to for pumpkin loaves and muffins from now on. I’m going to make muffins next time. I may add some mini chocolate chips since my daughter likes them in muffins. Thanks for another amazing recipe, Monique!
Yay!! So glad to hear it came out amazing 🙂 Chocolate chips would be delish in the muffins. Thanks so much for the comment!
So moist! Minimal ingredients
Absolutely delicious! My only issue – how do you get the icing to sit nicely on top? Mine sort of seeped in. Still yummy, but I love when you get that icing layer. Any help appreciated!
Hi! Glad you loved it 🙂 Did you wait for the bread to cool completely before adding the icing? That’s key to preventing it from melting into the bread!
I absolutely LOVE how this recipe uses the full can of pumpkin! I omitted the maple glaze and it was still delicious and not too sweet. I felt absolutely no guilt enjoying a slice with a little butter and maldon salt with breakfast.
I’m SO glad you loved it, Lindsey!! Butter + flakey salt is the perfect topping 😍
Question: What is the nutritional information without the glaze?
Thanks!
-Allie
Hello! Here ya go:
Calories 167.12kcal
Total Fat 5.99g
Carbs 25.08g
Sugars 9.76g
Protein 3.63g
Fiber 3.73g
Saturated Fat 3.34g
Love this recipe!! How much butter is needed for the icing?
This bread is delicious! I used carob chips instead of chocolate chips and used then maple glaze (making my homemade powdered sugar) from your other pumping bread recipe. Been on a super restricted gluten free, oil free, dairy free diet and this is the first tasty bread I have made!! Thank youuuuuuuu!
Absolutely delicious and I love that it uses an entire can of pumpkin! Made this last night and my family gobbled it up. Thank you, Monique!
Love this recipe! Came out perfectly. The glaze is such a perfect complement to the bread. 🙂
Nicole
Perfect! SO happy you’re loving this recipe ❤️
First time making pumpkin bread, I’d never tasted it before either but wanted to give it a go. I really enjoyed it and loved the addition of the maple glaze, I used 1 to 1 gluten free flour with whole wheat flour as I didn’t have pastry flour and it turned out just great 🤗
Ahh this is amazing. So glad you enjoyed this recipe ❤️
Perfect pumpkin bread! I had this saved in my favorites for a while. I made it this evening and it was so delicious! Another great recipe, Monique!
Absolutely! So glad you enjoyed ❤️
This was great. I made it vegan and a bit healthier by using flax eggs and swapping the butter for a mashed banana. Extremely moist and flavorful.
YUM! This sounds amazing, glad it turned out great with your subs, Sharon 🙂
How can i make this Gluten Free?
Unfortunately I don’t recommend using GF flour in this recipe.
Can’t wait to make this! If I used a granular monk fruit blend sweetener, instead of maple syrup do I need more flour?
Hi Lindy – I wouldn’t recommend subbing a granulated sugar for a liquid form. You could use honey if you don’t want to use maple syrup. Enjoy!
Can you use almond flour instead?
Hi Cici – I don’t recommend subbing the flour in this recipe.
Oh my GOODNESS! This recipe is THE best pumpkin bread recipe I’ve everrrr had!!!! So delicious and moist, definitely try.
WOO! This means so much to me, glad you’re loving this recipe and it turned out great for you!
Wonderful as always! I used flax egg substitute, didn’t brown the butter bc I’m lazy, and used regular white flour and it was delicious and perfect! I also only used 1 cup pumpkin bc I read the recipe wrong 🙃 thanks for a great recipe!!
Glad this recipe turned out great for you even with your changes!
Absolutely delicious! My perfect amount of sweetness. Made as muffins. I had never browned butter before, but I trust your recipes, so I did it. They look and taste wonderful.
Oh yay!! Isn’t brown butter magical?! Happy to hear it turned out amazing!
Any recommendations for making these gluten free? Do you think they would turn out well with oat flour or a gluten free flour?
Some have used GF flour and said it turned out pretty dense. Others have used 1 cup GF flour and 3/4 almond flour and it turned out great for them. I haven’t tested this recipe with any other flour, so I cannot say for sure. Let me know how it turns out for you.
I made this for the first time on Friday and got such rave reviews I made another loaf on Sunday! I omitted the glaze the second time and the bread was plenty sweet on its own. The pumpkin adds such a nice, dense texture and love that it’s sweetened with maple syrup instead of sugar- trust me you won’t miss the granulated sugar one bit!!
This is so great to hear, Danielle! Glad you’re loving this bread and it turns out amazing for you 🧡
Can you use no sugar pancake syrup instead of pure maple?
I would recommend using sugar free maple syrup for best results.
Can I substitute the spices for pumpkin pie spice and what would be the amount?
I’m not sure – I typically like using the variety of spices in this recipe. You could start with a tsp and see how it is, then add more depending your preference.
Your pumpkin bread is delicious! I made your recipe as is for a family member. It smelled so good that I returned home to make a loaf for myself. I made a few dietary changes for my personal loaf, 2 flax eggs instead of chicken eggs, 3/4 cup pureed medjool dates instead of maple syrup, 1/3 cup avocado oil instead of butter and left off the glaze. It’s moist and flavorful! Thank you!
Perfect! I’m glad those swaps worked out well 🙂
Our new favorite bread! It’s so delicious even my two sons who are picky eaters loved it! Made it twice in one week it went so fast 🤤
Amazing! So happy to hear that.
This was so delicious! Best pumpkin bread recipe ever! I made it without the glaze. I also took the suggestion of substituting with 1 cup all purpose flour & 3/4 cup whole wheat flour, because I had these flours at home. My son wants me to make more!
Perfect! So glad you both loved it!
This recipe looks amazing! what is 1 and 3/4 of a cup in grams also could I use my 10 x 5 loaf tin for this if so, how long should I bake it for? Also, is a 1/3 cup equal to 80 ml’s?
Hi! I’ve gone ahead and updated the recipe to include weighted measurements. Unfortunately, I think a 10×5 inch loaf tin will be too large and you’ll end up with a thin bread loaf.
Hello,
I used all AP flour and they are moist and seem cooked. Are the muffins safe to eat? You mentioned that all AP flour might not cook through. Just wondering if i should throw them out.
Thanks- i really like this recipe.
Hi! Yes, they are safe to eat! I meant that AP flour might not give it the best texture, but they’re perfectly fine 🙂
Just made this and it is delicious! Only thing is that it took maybe an hour and a half for it to be cooked all the way through! It finally did but the outside is a bit burnt… is there something I am doing wrong? Any possible factors that could play into this? I actually have this problem a lot making quick breads 😅
Oh no! It sounds like there was too much of a wet ingredient or not enough flour. I would double check your measuring next time and use the spoon-and-level method for the flour!
10/10 this recipe turned out incredible. I followed the instructions (and just omitted the maple glaze) and it was to die for. It even froze and defrosted well. The brown butter is worth it. Will 100% make again!
So happy to hear that!!
I followed the recipe to a T and it turned out amazing. It’s so moist and fluffy! I think it’s my favorite pumpkin bread recipe that I’ve ever tried!
Amazing! So happy to hear that 🙂
I made the loaf with Gluten Free King Arthur flour. The crust was a little rubbery before it cooled, but once it did, it was amazing. The loaf was deliciously moist. I will be making this again and again!
I’m glad it still worked out well!
Oh my gosh – this recipe ROCKS! So yummy! Easy to make too! Been on repeat this autumn in my kitchen!
So glad you love it!!
I made this recipe using maple syrup. It was very heavy. If I make it again I will use honey and a an extra egg or two.
So strange! This should not be heavy at all. Did it bake up properly or did it seem overly dense?
This turned out so terribly dense and didn’t think it tasted much like pumpkin. Very disappointing
So sorry to hear that! Did you use the spoon-and-level method for measuring flour? And any chance the batter got over-mixed?
Making this for the second time as I type this! Love it. I found that I have to bake it the full 65 mins for the bottom to be baked enough. Even a tad longer. I used one egg and one flax egg both times and worked out fine! In Canada, our cans are a little less than 15 oz…. So I had a little less pumpkin puree than recipe called for but everything was fine there!
I’m glad it still works out well!!
Tried today with whole wheat pastry flour. Used frozen cranberries with pepitas on top and some cinnamon sugar. Accidentally halved the maple syrup. Would this affect texture? Its moist but very bottom seems denser than the rest of the bread. I tested it and it tested done. Would make again but would like to figure out what happened…
Hmm halving the syrup may have affected the texture, then make sure to use the spoon-and-level method to measure the flour and be sure to not overmix the batter!
This is just as delicious as described. Suitable for breakfast, snack, or dessert. Definitely brown the butter! I use einkorn flour each time I make this and it always turns out beautifully. Cheers!
Absolutely!!
Could I add flaxseed to this? If so how would I do it?
Are you looking to add whole flax seeds or flaxseed meal? A couple of tablespoons of whole flax seeds should alter the texture much, but flaxseed meal will add another dry ingredient so you may need more of a wet ingredient to get the same consistency in the batter.
I want to try this recipe but I am gluten free. Do you think this will work with gf flour?
Yes, a 1:1 gluten free all purpose flour should work!
How may I substitute almond flour for whole wheat?
I wouldn’t recommend it! Sorry!
Hi! I always LOVE your recipes!!
What is your recommended flour substitute(s) to make this bread gluten free?
Thank you!
So happy to hear that! I think a 1:1 gluten-free all purpose flour should work here. Let me know if you try it! Otherwise, try this pumpkin bread 🙂
I grind my own wheat flour, so I used half fresh milled red wheat and half all purpose flour. I was very pleased with how it turned out. I love that it’s not too sweet, even with the extra glaze I put on it.
I’m glad that worked out well! Such a great fall treat 🙂
Another winner! U r my go-to when I want to bake something yummy and wholesome 🙂 I made them into muffins w half having chocolate chips- so good and even yummier the next day!
I didn’t have whole wheat flour so I used 1c all purpose flour plus 1/2c oat flour and 1/4c flax seed. They baked for 25 mins and I can’t get over how good they are and that there is a whole can of pumpkin in it lol. Thanks so much 💖
I’m glad those swaps worked out well! Perfect snack 🙂
This is my go to Pumpkin Bread. Love it. I do have a question. What would you change for cooking high altitude? I’m in Denver?
So happy to hear that! This is a great resource for high-altitude baking 🙂
I just baked the pumpkin bread. I added cranberries and walnuts. I recommend oven at 375. Bake for 70 – 90 minutes. But bread is good .
Perfect! Glad you enjoyed!
Absolutely delicious! Made this for Thanksgiving and it was a big hit. I added more maple syrup for batter and used whole wheat flour. I was able to make 10 mini breads. Came out so moist and the perfect amount of spices to compliment the pumpkin. Definitely will be making again!
So happy to hear that! Love the idea of making mini breads 🙂
Hello. Any idea what the calories are without the glaze? Thank you!
Hi! About 164.
Absolutely delicious! So easy, so yummy, enjoyed by the whole family. Thanks!
The perfect snack or treat!