I don’t know about you but I love pumpkin anything. 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.
- ⅓ cup butter
- 1 (15 ounce) can pumpkin puree
- 1/2 cup pure maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 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
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. Whisk and then 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.
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, melted butter and almond milk (only if necessary to thin the glaze). Pour over the pumpkin bread, then cut into slices and serve!