If you’re craving a cozy treat that’s both wholesome and downright delicious, this Healthy Pumpkin Bread with Maple Glaze Recipe is exactly what you need. It’s moist, warmly spiced, and topped with a sweet maple glaze that adds just the right touch of indulgence without going overboard. I’ve made this bread countless times, and every time, it’s a crowd-pleaser — plus, it’s packed with wholesome ingredients that make you feel good about digging in!
Why You’ll Love This Recipe
- Wholesome Ingredients: Made with whole wheat pastry flour and natural sweeteners, so you feel good eating every slice.
- Perfect Balance of Flavors: The warm spices blend beautifully with the pumpkin and maple glaze for an irresistible taste.
- Versatile and Easy to Make: Whether you want a loaf or muffins, this recipe adapts perfectly without losing its charm.
- Family-Friendly: My whole family goes crazy for this pumpkin bread — it’s a guaranteed hit for breakfast or snack time.
Ingredients You’ll Need
The magic in this Healthy Pumpkin Bread with Maple Glaze Recipe happens because of simple, quality ingredients that come together effortlessly. When you shop, try to grab pure maple syrup (it really makes a difference!) and whole wheat pastry flour for that tender crumb you’ll love.
- Butter: Browning it adds a nutty depth, elevating the bread’s flavor beyond ordinary pumpkin loaves.
- Pumpkin puree: Make sure it’s 100% pumpkin and not pumpkin pie filling to avoid added sugars and spices.
- Pure maple syrup: This natural sweetener replaces refined sugar, offering a rich taste with health benefits.
- Eggs: They help bind everything together while keeping the bread moist.
- Vanilla extract: Just a splash adds warmth and rounds out the flavors.
- Whole wheat pastry flour: It gives you whole grain nutrition but keeps the bread tender, unlike regular whole wheat flour.
- Baking soda: The leavening that helps your bread rise beautifully.
- Salt: Balances the sweetness and enhances spices.
- Spices (cinnamon, nutmeg, ginger, allspice): This cozy blend is what makes the bread taste like fall in every bite.
- Powdered sugar, pure maple syrup, almond milk (for glaze): These simple ingredients come together to create the irresistible glaze that’s not too sweet.
Variations
One of my favorite parts about this Healthy Pumpkin Bread with Maple Glaze Recipe is how easily you can tweak it. Whether you’re adapting for a diet or just mixing up the flavors, feel free to experiment—it’s super forgiving!
- Add-ins: I sometimes toss in a half cup of chopped walnuts or chocolate chips for extra texture and surprise bites.
- Spice swaps: Using pumpkin pie spice instead of individual spices is a great shortcut—plus, the flavor is incredibly cozy.
- Gluten-free version: Swap the whole wheat pastry flour with a gluten-free blend; I’ve done this and still got a great crumb.
- Turn it into muffins: Divide the batter into a muffin tin for 20-25 minutes for portable, snackable versions. Kids love these!
How to Make Healthy Pumpkin Bread with Maple Glaze Recipe
Step 1: Brown the Butter for Extra Flavor
Start by melting the butter over medium heat in a saucepan. This is where the magic begins! Keep whisking constantly as it foams, then starts turning a lovely amber color. That nutty aroma? That means you’re nailing it. Once browned, transfer it immediately to a bowl so it doesn’t burn, and let it cool for about 5-10 minutes. I learned this trick after once burning my butter—it’s the key to adding depth without bitterness.
Step 2: Mix Wet Ingredients Smoothly
In a large bowl, whisk together the pumpkin puree, maple syrup, eggs, and vanilla extract until everything is silky and combined. Then stir in the cooled browned butter. You’ll feel the batter thicken slightly—it’s a great sign you’re headed towards pumpkin bread perfection.
Step 3: Combine Dry Ingredients Carefully
In another bowl, whisk the whole wheat pastry flour, baking soda, salt, and spices until evenly mixed. This even distribution ensures your bread gets that wonderful warm spice flavor in every bite. Then gently fold the dry mix into the wet ingredients just until combined—don’t overmix or the bread might get tough.
Step 4: Bake and Cool with Patience
Pour your batter into a parchment-lined loaf pan and smooth the top. Pop it into the oven preheated to 350°F (175°C) and bake for 50-65 minutes. You’ll know it’s ready when a toothpick inserted comes out clean or with a few moist crumbs. Let the bread cool in the pan 10 minutes, then transfer to a wire rack to cool completely before glazing. Trust me, glazing warm bread can turn your maple drizzle into a sticky mess—patience here pays off!
Step 5: Make and Drizzle the Maple Glaze
Mix the powdered sugar and pure maple syrup in a small bowl, adding almond milk little by little just if it needs thinning. Then drizzle this gorgeous glaze over your cooled pumpkin bread. It’s that final touch that makes your taste buds celebrate. I love using almond milk because it keeps things dairy-free, but any milk works beautifully.
Pro Tips for Making Healthy Pumpkin Bread with Maple Glaze Recipe
- Don’t Skip Browning Butter: It adds a nutty, caramel note that takes your pumpkin bread from good to unforgettable.
- Measure Flour Carefully: Spoon and level the flour instead of scooping to avoid a dense loaf.
- Let Bread Cool Completely Before Glazing: It helps the glaze stay on top instead of melting away.
- Watch Your Bake Time: Ovens vary, so start checking at 50 minutes to avoid drying out your bread.
How to Serve Healthy Pumpkin Bread with Maple Glaze Recipe
Garnishes
I love keeping it simple with this pumpkin bread, but a sprinkle of chopped toasted pecans or a dash of cinnamon on top of the glaze really amps up the look and flavor. Sometimes, for a cozy brunch, I add a smear of cream cheese or nut butter to a warm slice — pure bliss!
Side Dishes
This pumpkin bread pairs wonderfully with a hot cup of chai tea or coffee. For a fuller breakfast, I often serve it alongside scrambled eggs or a fresh fruit salad for a nice balance of flavors and textures.
Creative Ways to Present
For special occasions, I’ve presented this bread as individual mini loaves wrapped in parchment and tied with twine — it makes for a charming gift idea. Or, sliced and stacked on a festive platter with a drizzle of extra glaze and a sprinkle of fresh pomegranate arils for a pop of color.
Make Ahead and Storage
Storing Leftovers
I usually store leftover pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. It stays nice and moist, but if your kitchen is warm, the fridge is fine too—just bring slices to room temp before enjoying.
Freezing
Freezing this bread works like a charm! Slice it first, then wrap individual slices or the whole loaf tightly in plastic wrap and aluminum foil to prevent freezer burn. I label and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge or warm slices gently in the toaster oven.
Reheating
For best results, I warm slices in the toaster oven or microwave for about 15-20 seconds to bring back that fresh-from-the-oven feel. If you want to freshen up the glaze, drizzle a bit more maple syrup on top before heating.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
I don’t recommend it because pumpkin pie filling has added sugar and spices, which can throw off the balance of flavors and sweetness in this Healthy Pumpkin Bread with Maple Glaze Recipe. Stick with pure pumpkin puree for best results.
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What can I substitute for whole wheat pastry flour?
You can use white whole wheat flour if you want a milder flavor and lighter texture. If you prefer, you can also use all-purpose flour, but the bread won’t be as nutrient-dense. For gluten-free, try a 1-to-1 gluten-free baking blend.
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How do I know when the bread is done baking?
Insert a toothpick into the center of the loaf; it should come out clean or with just a few moist crumbs. If the toothpick has wet batter, bake a little longer. Watch closely after the 50-minute mark since ovens bake at different speeds.
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Can I make this recipe into muffins?
Absolutely! Divide the batter evenly into a greased muffin tin and bake at 350°F for 20-25 minutes. The maple glaze is equally delicious drizzled over the cooled muffins. Muffins make great grab-and-go snacks!
Final Thoughts
This Healthy Pumpkin Bread with Maple Glaze Recipe has become my go-to whenever I want a nourishing treat that doesn’t compromise on flavor or texture. It’s simple enough for weeknight baking but special enough for sharing at weekends or holiday gatherings. I genuinely love how the nuttiness of the browned butter plays with the cozy spices and subtle sweetness of maple. Give this recipe a try—you’ll be inviting that warm, fall-hug vibe into your kitchen in no time!
Print
Healthy Pumpkin Bread with Maple Glaze Recipe
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 mins
- Yield: 1 loaf (about 10-12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Healthy Pumpkin Bread with Maple Glaze is a moist, flavorful loaf made with whole wheat pastry flour and naturally sweetened with pure maple syrup. It features warm spices like cinnamon, nutmeg, and allspice, enriched by nutty browned butter, and topped with a lightly sweet maple glaze. Perfect as a wholesome breakfast or cozy snack, it’s easy to make and adaptable into muffins for quick treats.
Ingredients
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
Glaze
- ½ cup (57g) powdered sugar
- 1 tablespoon pure maple syrup
- 1 tablespoon unsweetened almond milk (or any milk), if needed to thin glaze
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Line an 8½ x 4½ inch loaf pan with parchment paper and lightly spray it with nonstick cooking spray. Set aside.
- Browns the butter: In a saucepan over medium heat, add the butter and whisk constantly. It will crackle and foam, then begin to brown and turn golden amber. Once it emits a nutty aroma, immediately remove from heat and transfer to a medium bowl to cool for 5–10 minutes until it’s cool enough to touch but still liquid.
- Mix wet ingredients: In a large bowl, combine pumpkin puree, pure maple syrup, eggs, and vanilla extract. Whisk until smooth. Then whisk in the cooled browned butter until fully incorporated.
- Mix dry ingredients: In a separate large bowl, stir together whole wheat pastry flour, baking soda, salt, cinnamon, nutmeg, ginger, and allspice until evenly combined.
- Combine wet and dry: Add the dry ingredients to the wet ingredients and gently mix until just combined. Do not overmix.
- Bake the bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the bread: Allow the bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
- Prepare the maple glaze: Once the bread is fully cooled, whisk together powdered sugar, pure maple syrup, and almond milk (only if needed to thin the glaze) in a small bowl until smooth.
- Glaze and serve: Pour the glaze over the cooled pumpkin bread. Slice and serve immediately.
Notes
- You can substitute 1 tablespoon of pumpkin pie spice instead of the listed individual spices for convenience.
- To make pumpkin bread muffins, divide batter evenly into 12 greased muffin cups and bake for 20–25 minutes, or until a tester comes out clean. Don’t forget the maple glaze!
- Use white whole wheat flour if you prefer a lighter texture and color.
- Make sure the bread is completely cool before glazing to prevent the glaze from melting and soaking in.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
