This healthy maple pumpkin bread is sweetened with maple syrup for a lighter bread that is perfectly moist and filled with warming Fall spices. Enjoy a slice on
And the pumpkin recipes continue! I took a quick little break from all the pumpkin recipes on Friday to bring you a dreamy pink moon milk, but pumpkin is back on today!
Pumpkin bread is one of those Fall recipes that is just a classic. (In my humble opinion.) So today we’re doing a healthy maple pumpkin bread.
This is one of those recipes that makes your home smell like a DREAM. No need for candles, incense or essential oil diffusers. All you gotta do is throw a batch of this healthy maple pumpkin bread in the oven and let the aroma do its thing.
This is also one of those recipes that I love because it’s what I consider an “eat at any time of the day” type of recipe. Seriously. Have a slice for breakfast, serve it up for dessert, enjoy it for a snack, even eat it for dinner…no judgement here!
A few notes on this recipe:
If you’d like to make this recipe vegan, you can replace the eggs with flax eggs. To make the flax eggs mix 2 tbsp of flax seed powder with 6 tbsp water in a small bowl. Let the mixture sit for at least 5-10 minutes to gel. Use as you would use the eggs.
Make sure that you are using pumpkin puree for this recipe, and NOT pumpkin pie filling. (They aren’t the same thing!) Pumpkin puree will have only “pumpkin” on the list of ingredients.
You can add any mix-ins you like to this pumpkin bread. Nuts, seeds and chocolate chips would all be delicious!
This healthy maple pumpkin bread is:
- Sweetened with maple syrup
- Loaded with warming fall spices (smells soooo good)
- Perfect to bring to a thanksgiving dinner, potluck or enjoy at home!
Happy Canadian Thanksgiving!Print
The BEST healthy pumpkin bread sweetened naturally with maple syrup. YUM!
- 1 1/2 cups white spelt flour (can sub gluten-free flour, regular flour, whole-wheat)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp orange zest
- 2 eggs (use flax eggs for vegan)
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted and cooled
- 3 tbsp 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 9×5 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 50-60 minutes, or until a toothpick comes out clean.
- Let cool completely before removing from the pan.
Add any mix-ins you like to this loaf! Nuts, seeds or chocolate chips would all be great.
To substitute for flax eggs, mix 2 tbsp of ground flax seeds with 6 tbsp of water. Sit and let gel for 5 minutes before using.
- Serving Size: 1 slice
- Calories: 167
- Sugar: 9g
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
Keywords: Healthy pumpkin bread recipe, How to make moist pumpkin bread
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