Why You’ll Love this Recipe

• Pumpkin, maple syrup, vanilla, and warm spices create the ideal fall dessert!
• This pumpkin bread is moist, fluffy, and utterly delicious with the maple cream cheese glaze!
• Made with whole grains, applesauce, and no butter or refined sugar.
• This can easily be transformed into pumpkin muffins or bite-sized mini muffins for little hands!
• Freezer-friendly, so you can enjoy this pumpkin bread throughout the season!

Ingredients You’ll Need

• Whole Wheat Pastry Flour: For light and fluffy texture, full of nutritional benefits.
• All-Purpose Flour: Used alongside whole wheat flour for a softer texture; you can use all whole wheat flour if preferred.
• Baking Powder + Baking Soda: Essential leavening agents for rise.
• Pumpkin Puree: Ensure it’s 100% pure pumpkin and not pumpkin pie filling.
• Eggs: Provide protein and help achieve a fluffy texture.
• Sweetener: A mix of maple syrup and cane sugar sweetens the bread without refined sugar.
• Coconut Oil: Adds moisture; can be substituted with another oil if desired.
• Applesauce: Unsweetened, reduces oil while keeping the bread moist.
• Warm Flavors: A blend of pumpkin pie spice, cinnamon, salt, and vanilla extract.
• Cream Cheese Glaze: Optional but delicious! Made with cream cheese, maple syrup, milk, and vanilla.

How to Make Healthy Pumpkin Bread

1. Mix Ingredients: Whisk together the flours, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a large bowl. In a medium bowl, combine the eggs, maple syrup, cane sugar, pumpkin puree, applesauce, melted coconut oil, and vanilla.
2. Make the Batter: Combine the dry ingredients with the wet ingredients. Be careful not to over-mix. Fold in any desired mix-ins like chocolate chips or nuts. Pour the batter into a greased or lined 9×5 inch loaf pan.
3. Bake: Bake for 50-60 minutes, or until a toothpick comes out clean. Let it cool for 10 minutes before removing from the pan and cooling completely on a wire rack.
4. Drizzle with Cream Cheese: While cooling, heat cream cheese in the microwave for 30 seconds, then mix with maple syrup, milk, and vanilla until smooth. Drizzle this over the cooled bread.

Tips for the Best Pumpkin Bread

• Avoid over-mixing the batter to ensure a fluffy texture.
• Substitute whole wheat pastry flour with gluten-free or all-purpose flour if necessary.
• Add fun ingredients like chopped walnuts, coconut flakes, or dried fruit!
• Line your baking pan with parchment paper for easy removal.
• For a vegan version, use flax eggs and vegan cream cheese.

How to Make Healthy Pumpkin Muffins

This recipe is not just for bread; it can easily become muffins!

• For 12 muffins, bake for 20-25 minutes in muffin cups.
• For 24 mini muffins, bake for 15-17 minutes.
• Make three mini loaves for gifting, baking for 35-40 minutes.

Prepping and Storage

To Store: Store in an airtight container for 1-2 days at room temperature, then refrigerate for up to a week.

To Freeze: Wrap in foil or freeze slices in bags. Thaw in the fridge for best results; lasts up to 3 months in the freezer.

FAQ

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin, but ensure it’s properly cooked and pureed.

Is this recipe gluten-free?

You can substitute with gluten-free flour for a gluten-free version.

Can I make this in a mini loaf pan?

Absolutely! Adjust baking time to 35-40 minutes for mini loaves.

What can I use instead of applesauce?

Greek yogurt or mashed banana can replace applesauce in the recipe.

How do I store leftover pumpkin bread?

Store in an airtight container at room temperature for a couple of days, or refrigerate for up to a week.

Can this recipe be made vegan?

Yes, use flax eggs and a plant-based cream cheese for the glaze.