Healthy Pumpkin Bread with Maple Glaze
This healthy pumpkin bread with maple glaze is incredibly craveable and just hits the spot. While the recipe uses a ton of pumpkin and no additional sugar, this healthy bread almost eats like a cake. Moist, perfectly dense, and the hint of the sweetness that comes from the glaze just sends it over the top. A perfect treat to enjoy with a cup of tea and a book or as a healthy snack on the go. Choose your own adventure!
Healthy Pumpkin Bread
This is a really solid recipe that I think you’re going to love. Easy to make with a ton of flavour. Also, this is 100% kid-friendly. It’s very similar in texture to a traditional banana loaf, but the pureed pumpkin gives this bread a lovely colour and is packed with a ton of healthy nutrients, especially iron.
Healthy Pumpkin Bread ingredients
This pumpkin bread recipe has a real opportunity to go into my recipe Hall of Fame. As you will see below, the ingredients are fairly healthy (I mean we are baking so it ain’t perfect) and way more wholesome than some of the loaves you’d pick up at a coffee shop. So what’s in it, Andy? Glad you asked.
- Pumpkin puree: As a matter of fact, quite a good serving of it. Almost 2 cups are in the recipe which adds so much amazing moisture and colour.
- Butter: I always like to bake with butter when I can as it adds so much flavour. If you’re lactose intolerant or would just prefer a healthier option, feel free to substitute coconut or olive oil.
- Maple Syrup: As a Canadian, I love me some maple syrup! An amazing way to add sweetness without granulated sugar. Also, get the good stuff. No cheap pancake syrup here. Make sure to get high-quality maple syrup and local is best!
- Eggs: Eggs help baked goods rise and make this bread light and fluffy.
- Vanilla: To me, vanilla is like salt in baking. It augments the flavour and just pulls everything together.
- Flour: I used all-purpose flour, but if you wanted to use whole wheat, go for it!
- Baking soda: Helps baked goods rise while cooking.
- Spices: I use cinnamon, ginger, and nutmeg. The holy trinity of fall baking.
Sweet and Delicious Maple Glaze
This is an optional step if you are looking to add a bit of sweetness to this loaf. The Maple Glaze is really easy to whip up and takes the whole bread to the next level. It’s just icing sugar, maple syrup, melted butter and milk!
Tips for rocking this recipe
- Get all your ingredients measured out before starting to combine anything. It makes life, and the cleanup, a lot easier.
- Don’t overmix the batter. If you do you will end up with a very dense bread. If you want the result to be light and fluffy, be sure to stop mixing once the ingredients are smooth and combined.
- Check your baking soda. I am guilty of this sometimes. Are you baking with the baking soda that has been at the back of the fridge for months? Don’t. Try to use fresh(ish) baking soda. You can taste the difference.
- Grease your loaf pan. I always use butter or cooking spray. I also lightly sprinkle flour after it’s greased to help the bread “climb” up the sides of the pan.
How to Store Pumpkin Bread:
This bread will last a couple of days on the counter, but it’s best to wrap it up and store in the fridge. In fairness, this bread is going to go quick. It’s too good to not eat fresh. I ate two pieces while taking the photos for this blog!
- Wet Ingredients:
- 1/3 cup melted butter
- 15 oz (445 ml) pumpkin puree (a little more than 1 ¾ cup)
- 2 eggs, room temperature
- 1 tsp vanilla extract
- ½ cup maple syrup
- Dry ingredients:
- 1 ¾ cups of flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- Maple Glaze:
- ½ cup powdered sugar
- 1 tbsp maple syrup
- 1 tbsp melted butter
- 1 tbsp milk (any kind will do)
- Preheat the oven to 350 and grease an 8 ½ X 4 ½ inch loaf pan. Maybe even make yourself a cup of coffee too.
- In a large bowl, add pumpkin puree, vanilla, maple syrup, and eggs. Mix together.
- Add in melted butter and mix. Make sure it’s not too hot or it could cook the eggs.
- Now, the dry ingredients. Add in the baking soda, salt, cinnamon, nutmeg, ginger, and mix. Next up, the flour. Mix until incorporated, but no more. DO NOT OVERMIX.
- Pour batter into loaf pan and place in the oven for 50-60 minutes. Check at 50 minutes to see how things are going. Use a wooden skewer to check for doneness. If you poke the skewer in and it comes out clean or with just a few crumbs attached, you are good. It’s done.
- While bread is baking whip up the maple glaze. Pour the icing sugar, maple syrup, melted butter and milk in a bowl and mix until smooth.
- Once the bread is done, let cool in the pan for 10 minutes.
- Remove the loaf from the pan and let cool on a wire rack.
- Once the bread is cooled, pour on maple glaze.
- Slice the loaf, grab that coffee, and enjoy. I am telling you, this is a good recipe!
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