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healthy pumpkin bread cut into slices on a wooden board

Healthy Pumpkin Bread with Maple Glaze

The best healthy pumpkin bread made with an entire can of pumpkin puree! This cozy, healthy pumpkin bread recipe is loaded with pumpkin spices and naturally sweetened with pure maple syrup. It's perfectly moist, topped with the most addictive maple glaze and can easily be made into pumpkin muffins!

Course Bread, Breakfast, Dairy Free, Nut Free, Snack
Cuisine American
Keyword healthy pumpkin bread, homemade pumpkin bread, pumpkin bread recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 slices
Calories 202 kcal
Author Monique Volz of AmbitiousKitchen.com

Ingredients

  • For the wet ingredients:
  • 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), if necessary to thin glaze

Instructions

  1. 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.
  2. 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.
  3. Add pumpkin puree, pure maple syrup, eggs and vanilla to a large bowl. Whisk together until smooth. Whisk in browned butter.
  4. 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.
  5. 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 (only if necessary to thin the glaze). Pour over the pumpkin bread, then cut into slices and serve!

Recipe Notes

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.

Nutrition Facts
Healthy Pumpkin Bread with Maple Glaze
Amount Per Serving (1 slice (with glaze))
Calories 202 Calories from Fat 65
% Daily Value*
Fat 7.2g11%
Saturated Fat 4g25%
Carbohydrates 31.7g11%
Fiber 3.4g14%
Sugar 16.4g18%
Protein 3.1g6%
* Percent Daily Values are based on a 2000 calorie diet.