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4.9 from 273 votes

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!

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 12 slices
Calories: 202 kcal
Course: Breakfast , Snacks , Bread
Cuisine: American

Ingredients

  • For the 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
  • For the 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

    Cup of Yum
  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 and almond milk (only if necessary to thin the glaze). Pour over the pumpkin bread, then cut into slices and serve!

Notes

  • *Feel free to sub 1 tablespoon pumpkin pie spice instead of the spices mentioned.
  • 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.
  • See the full post for tips, tricks and ways to customize this healthy pumpkin bread!

Nutrition Information

Serving 1slice (with glaze) Calories 202cal (10%) Carbohydrates 31.7g (11%) Protein 3.1g (6%) Fat 7.2g (11%) Saturated Fat 4g (20%) Fiber 3.4g (14%) Sugar 16.4g (33%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 202

% Daily Value*

Serving 1slice (with glaze)
Calories 202cal 10%
Carbohydrates 31.7g 11%
Protein 3.1g 6%
Fat 7.2g 11%
Saturated Fat 4g 20%
Fiber 3.4g 14%
Sugar 16.4g 33%

* Percent Daily Values are based on a 2,000 calorie diet.