This healthy maple pumpkin bread is sweetened with maple syrup, made with whole-grain flour and is dairy-free for a lighter bread that is perfectly moist and filled with warming Fall spices. It’s perfect to enjoy with a cup of tea, for breakfast to take on the go for a snack!
The perfect healthy bread for Fall
This is the first pumpkin recipe of the season and I am so excited about it!
The weather is starting to cool down and it’s the season to bake, curl up on the couch with a blanket a chai latte and a cozy fall treat like an Apple Cider Donut or a slice of this Healthy Maple Pumpkin Bread.
This is one of those recipes that makes your home smell like a DREAM. It’s made healthier than your average pumpkin bread by using ingredients like whole-grain spelt flour, pumpkin puree (not pumpkin pie filling) and is sweetened with maple syrup.
Why you’ll love this recipe
- This bread takes 10 minutes to prepare and can all be mixed up in one bowl for an easy to make bread recipe that requires no fancy kitchen gadgets or equipment. (Just make sure you have a loaf pan handy!)
- This pumpkin bread is naturally sweetened with maple syrup for a healthier alternative to a typical pumpkin bread.
- The combination of pumpkin, maple, pecans and cinnamon makes for the perfect Fall bread.
How to make a healthy pumpkin bread
Mix the dry ingredients together in a bowl and the wet ingredients together in a separate bowl.
Gently mix the wet and dry together just until incorporated. Don’t overmix the batter, it’s okay if there are a few little lumps in it. Line an 8×4 inch loaf pan with parchment paper and pour the batter into the pan. Optionally sprinkle some crushed pecans on top if you want (it’s delicious!)
Bake at 350 degrees F for 45-50 minutes or until a toothpick comes out clean.
Tips for making this recipe perfectly
- I like to use spelt flour in this healthy maple pumpkin bread to keep extra healthy! Spelt flour is less processed than regular flour and has lots of fiber and protein. You can substitute the spelt flour with regular flour, or a 1-1 gluten-free flour blend if you prefer.
- Make sure to use canned pumpkin puree and not pumpkin pie filling. When shopping for pumpkin puree check the ingredients, the only ingredient listed on the can should be “pumpkin”
- Don’t overmix the batter to keep this bread light and fluffy. Overmixing will make the bread denser.
- You can add pecans or walnuts into the bread for a delicious variation. Simply fold them into the batter before pouring it in the loaf pan.
Commonly asked questions
- How do I know when the pumpkin bread is done? Doing the toothpick test is the best way to tell. Remove your bread from the oven and insert a toothpick into the bread, if there is batter or many crumbs on the toothpick, the bread needs more time. If the toothpick comes out clean, the bread is done.
- How long does pumpkin bread last? This pumpkin bread recipe will last 2-3 days covered on the countertop, or up to a week in the fridge. Though it’s best enjoyed within a few days.
- Can I freeze leftover pumpkin bread? Yes! Wrap it tightly in plastic wrap then place it in a freezer bag and freeze.
Other bread recipes to try
If you tried this Healthy Maple Pumpkin Bread or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
The BEST healthy pumpkin bread that is naturally sweetened with maple syrup. YUM!
- 1 1/2 cups spelt flour (can sub gluten-free flour, regular flour or whole-wheat)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp orange zest
- 2 eggs (use flax eggs for vegan)
- 1 cup pumpkin puree
- 1/3 cup coconut oil, melted and cooled
- 1/4 cup orange juice
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup crushed pecans
- Preheat the oven to 350 degrees and spray a 8×4 inch loaf pan with cooking spray.
- Mix the flour, baking soda, baking powder, cinnamon, nutmeg and orange zest together in a bowl. Set aside.
- In a separate bowl, whisk the eggs, pumpkin puree, coconut oil, orange juice, maple syrup and vanilla together.
- Pour the wet ingredients into the dry and mix together until combined.
- Pour the batter into your loaf pan and sprinkle with crushed pecans.
- Bake for 45-55 minutes, or until a toothpick comes out clean.
- Let cool for at least 30 minutes before serving.
Make sure to use canned pumpkin puree and not pumpkin pie filling. The only ingredient on the can should be “pumpkin.”
You can subsistute spelt flour for whole-wheat flour, or do half regular flour and half whole-wheat flour if you prefer.
Don’t overmix your batter. Mix just until incorporated. If there are a few tiny lumps in the batter that’s fine.
Optionally add some pecans or walnuts mixed into the batter if you like nuts inside your bread.
- Serving Size: 1 slice
- Calories: 167
- Sugar: 9g
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
Keywords: Healthy pumpkin bread recipe, sugar-free pumpkin bread, pumpkin bread recipe that is healthy
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