Moist Healthy Pumpkin Bread With Maple Glaze
I don’t know about you but I love pumpkin anything. It’s fall... and pumpkin bread is all the craze. This recipe is moist and infused with maple flavor, packed with yummy warm spices so delicious that it’s bound to become a fan favorite. This bread pairs well with a cup of coffee in the morning or a late afternoon snack.
The kids will love the maple flavor and you will feel good to know that this loaf contains one full can of pumpkin puree. That’s a whole lot of vitamins friends!
What makes this pumpkin bread healthy?
- It’s a great source of whole grains because you can use wheat pastry flour instead of regular, white refined flour for the perfect boost of fiber and whole grains.
- No sugar! Use pure maple syrup instead of refined sugars to naturally sweeten this bread.
- Dairy free. Substitute coconut oil or vegan butter instead of regular butter to keep the bread dairy free.
- If you use butter, consider browning the butter for a toasty, nutty flavor that adds amazing depth to this pumpkin bread.
- It’s packed with vitamins and fiber. The entire can of pumpkin puree is healthy because you’re getting a delicious source of vitamin A, vitamin C and antioxidants.
- 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.
- 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.
Autumn is the perfect time for fall decorating and baking. The first cool breezes, the aroma of pumpkin spice season, and the warm autumnal hues of leaves turning. With the new season unfolding, it’s the perfect opportunity to bring fall décor into every corner of your home—your living room, kitchen island, front porch, and beyond.
See my post about how to paint pumpkins with a Chinoiserie Design. See my new post about the do and don’ts for decorating for a cozy home.
Wholesome Pumpkin Bread
This wholesome pumpkin bread is everything you want in a cozy fall loaf—soft, moist, warmly spiced, and naturally sweetened with pure maple syrup. Made with whole wheat pastry flour, heart-healthy pumpkin, and dairy-free options, it's a healthier twist on a classic that's perfect for breakfast, afternoon coffee, or a nutritious snack.
Ingredients
Method
- Prepare
- Preheat oven to 350°F (175°C).
- Grease or line a 9×5-inch loaf pan with parchment paper.
- Mix the Wet Ingredients
- In a large bowl, whisk together:
- Pumpkin puree
- Maple syrup
- Melted coconut oil
- Eggs
- Vanilla
- Mix until smooth.
- Combine Dry Ingredients
- In another bowl whisk together:
- Whole wheat pastry flour
- Baking soda
- Baking powder
- Cinnamon
- Pumpkin pie spice
- Nutmeg
- Ginger
- Salt
- Combine
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Do not overmix.
- Fold in any optional mix-ins.
- Bake
- Pour batter into the prepared loaf pan.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool for 15 minutes before removing it from the pan.
- Cool completely before slicing.
Notes
Optional Mix-Ins
Choose one or combine:- ½ cup chopped walnuts or pecans
- ½ cup dark chocolate chips
- ¼ cup pepitas (pumpkin seeds)
- ¼ cup dried cranberries
Gal Pal Healthy Baking Tips
Whole Wheat Pastry Flour
Whole wheat pastry flour gives you all the benefits of whole grains while keeping baked goods light and tender. If you don’t have it, substitute with:- 1 cup all-purpose flour + ¾ cup whole wheat flour
- OR 1¾ cups white whole wheat flour
Make It Dairy-Free
Use:- Melted coconut oil
- Vegan butter
Brown the Butter
If you’re using butter, brown it first for an incredible bakery-style flavor with toasted, caramel-like notes.Nutritional Benefits
🎃 Pumpkin- Excellent source of Vitamin A
- Rich in Vitamin C
- Loaded with antioxidants
- Naturally high in fiber
- More fiber than refined flour
- Adds whole grains without making the bread heavy
- Naturally sweetens the bread
- Less processed than refined white sugar
- Contains trace minerals like manganese and zinc
- Healthy fats
- Plant-based protein
- Omega-3 fatty acids
Delicious Variations
Maple Pecan Pumpkin Bread
Add ½ cup chopped pecans and sprinkle more on top before baking.Chocolate Chip Pumpkin Bread
Fold in ½ cup dark chocolate chips for a healthier treat.Cranberry Orange Pumpkin Bread
Add ½ cup dried cranberries and 1 tablespoon fresh orange zest.Pumpkin Seed Crunch
Sprinkle pepitas over the top before baking for extra crunch and nutrition.Storage
- Counter: Store tightly wrapped for up to 3 days.
- Refrigerator: Up to 1 week.
- Freezer: Slice and freeze for up to 3 months. Thaw individual slices at room temperature or warm briefly in the toaster.
