Description
This Healthy Pumpkin Bread with Maple Glaze is a moist, flavorful loaf made with wholesome whole wheat pastry flour, warm spices, and natural sweetness from pure maple syrup. The browned butter adds a rich nutty depth, while the simple maple glaze on top provides the perfect finishing touch. Perfect for fall or any time you crave a cozy treat that’s a bit healthier than traditional pumpkin bread.
Ingredients
Scale
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
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8 ½ x 4 ½ inch loaf pan with parchment paper and spray with nonstick cooking spray. Set aside.
- Brown the Butter: Place butter in a saucepan over medium heat. Whisk constantly as it begins to crackle and foam. After a few minutes, the butter will brown and emit a nutty aroma. Quickly remove from heat and transfer to a medium bowl to cool for 5-10 minutes until touchable but not cold.
- Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, pure maple syrup, eggs, and vanilla extract until smooth. Whisk in the cooled browned butter.
- Combine Dry Ingredients: In a separate large bowl, stir together whole wheat pastry flour, baking soda, salt, cinnamon, nutmeg, ginger, and allspice until evenly mixed.
- Make the Batter: Add the dry ingredients to the wet ingredients. Mix gently until just combined to avoid overmixing. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake for 50-65 minutes, or until a toothpick or tester inserted into the center comes out clean or with only a few crumbs attached.
- Cool Bread: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Maple Glaze: Once the bread is fully cooled, mix powdered sugar, pure maple syrup, and almond milk (if needed) in a small bowl until smooth. Pour or drizzle the glaze over the bread.
- Serve: Slice the pumpkin bread and enjoy!
Notes
- Feel free to substitute 1 tablespoon of pumpkin pie spice for the individual spices (cinnamon, nutmeg, ginger, allspice).
- To make pumpkin muffins, divide the batter evenly among 12 greased muffin cups and bake for 20-25 minutes until a tester comes out clean.
- For variations, you can add chopped nuts or chocolate chips into the batter if desired.
- This pumpkin bread keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition
- Serving Size: 1 slice (assuming 12 slices per loaf)
- Calories: 190
- Sugar: 9g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
