Healthy Pumpkin Bread with Maple Glaze

Say hello to the healthy pumpkin bread of your dreams (and mine too!) for day 4 of Pumpkin Week.

You know I consider myself the muffin queen, but a few years back as I was going through my recipes I realized I had been slacking in the bread department. I’ve since made TONS of delicious quick breads for you, and this fall-inspired bread might just be one of my favs that’s healthy enough to enjoy for breakfast, yet still indulgent enough to feel like a treat. You know how I do.

Please allow me to re-introduce you to this HEALTHY PUMPKIN BREAD. TOPPED WITH A MAPLE GLAZE.

All caps necessary.

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Healthy pumpkin bread ingredients

Truthfully, this easy, healthy pumpkin bread recipe could be one of my favorite pumpkin recipes of all time (besides my soft pumpkin cookies and healthy pumpkin pie.) It’s moist, infused with maple flavor, tender, packed with cozy spices and so delicious that it’s bound to become a forever family favorite. Here’s what you’ll need to make it:

• Pumpkin Puree: my favorite part about this pumpkin bread is that it uses an entire (15 ounce) can of pumpkin puree. Most pumpkin bread recipes call for 1 cup of puree, but with this recipe you don’t have to worry about having leftover pumpkin! Feel free to make your own pumpkin puree using this tutorial too.
• Butter: most of the time I’m using coconut oil in recipes, so I thought, why not use butter for moisture and texture? If you use butter, I highly suggest browning the butter for a toasty, nutty flavor that adds amazing depth to this pumpkin bread. If you don’t want to use butter, you can also use melted and cooled coconut oil, or even olive oil!
• 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.
• Eggs: you’ll need two eggs for fluffy texture in the bread.
• Vanilla: the one and only vanilla extract.
• 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.
• Baking soda: to help the bread rise!
• Pumpkin spices: I prefer to use my own blend of pumpkin spices instead of using pumpkin pie spice. This pumpkin bread uses cinnamon, nutmeg, ginger and allspice.

The addictive maple glaze

Not only is the maple glaze for the homemade pumpkin bread easy to make, but you’ll find yourself wanting to put it on just about anything and everything. Of course, the glaze is completely optional but I find that it adds a little uniqueness to the bread. All you’ll need is powdered sugar, pure maple syrup and almond milk. Yum.

What makes this pumpkin bread healthy?

• It’s a great source of whole grains. We’re using whole wheat pastry flour instead of regular, white refined flour for the perfect boost of fiber and whole grains.
• It’s packed with vitamins and fiber. Because we’re using a whole can of pumpkin in this healthy pumpkin bread recipe you’re getting a delicious source of vitamin A, vitamin C and antioxidants.
• It’s naturally sweetened. We’re just using a bit of pure maple syrup instead of refined sugars to naturally sweeten this bread. Feel free to use my paleo powdered sugar for the glaze, too!
• It’s easily dairy free. While I love the moisture that good old butter adds to this pumpkin bread, feel free to use coconut oil or vegan butter to keep the bread dairy free.

Tips for making this healthy pumpkin bread

• Follow the recipe. The best way to ensure the success of this easy, healthy pumpkin bread is to follow the recipe and use the exact ingredients as written (unless I note specific substitutes).
• Make sure your eggs are at room temperature. If your eggs are too cold you risk the butter coagulating. To bring your eggs to room temp, simply place them in a bowl of warm water for 3-5 minutes before you use them.
• Do not overmix the batter. If you overmix batter you’ll end up with a bread that’s more dense and gummy instead of fluffy and soft.
• Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results.
• Line your loaf pan. I recommend lining your loaf pan with parchment paper AND spraying it with nonstick cooking spray so that your pumpkin bread comes out easily.

How to make pumpkin bread into muffins

I know I’m going to get questions on if this healthy pumpkin bread can be made into muffins and the answer is YES.

1. Divide the pumpkin bread batter evenly between 12 greased muffin cups.
2. 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!

How to store & freeze healthy pumpkin bread

• To store: this bread will last for a few days on the counter, but after that, I suggest wrapping it up and keeping it in the fridge.
• To freeze: let the pumpkin bread completely cool and wrap it tightly with aluminum foil. Then, place it in a freezer-friendly bag and pop it into the freezer. Bread will keep in the freezer for up to 3 months.

Just look at that texture! I can’t stop staring at it. Or frankly baking this bread. I find that somehow it continues to get better as the days go on. My recommendation? Top a slice with peanut butter or almond butter and a sprinkle of sea salt for the ultimate 3pm afternoon snack!

More pumpkin recipes to try

Get all of my pumpkin recipes here!

If you make this healthy pumpkin bread, please rate the recipe and leave a comment below to let us know how you liked it. You can also use the hashtag #ambitiouskitchen on Instagram!

This post was originally published on September 19th, 2019, republished on September 30th, 2020, republished with new photos on September 29th, 2022, and republished on October 23rd 2024.

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats