Healthy Pumpkin Bread with Maple Glaze
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
This healthy pumpkin bread with maple glaze is incredibly craveable and just hits the spot. While the recipe uses a ton of pumpkin and no additional sugar, this healthy bread almost eats like a cake. Moist, perfectly dense, and the hint of the sweetness that comes from the glaze just sends it over the top. A perfect treat to enjoy with a cup of tea and a book or as a healthy snack on the go. Choose your own adventure!
This is a really solid recipe that I think you’re going to love. Easy to make with a ton of flavour. Also, this is 100% kid-friendly. It’s very similar in texture to a traditional banana loaf, but the pureed pumpkin gives this bread a lovely colour and is packed with a ton of healthy nutrients, especially iron.
Ingredients:
Wet Ingredients
- ⅓ cup melted butter
- 15 oz (445 ml) pumpkin puree (a little more than 1 ¾ cup)
- 2 eggs, room temperature
- 1 tsp vanilla extract
- ½ cup maple syrup
Dry ingredients
- 1¾ cups flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
Maple Glaze
- ½ cup powdered sugar
- 1 tbsp maple syrup
- 1 tbsp melted butter
- 1 tbsp milk (any kind will do)
Instructions:
- Preheat the oven to 350 and grease an 8 ½ X 4 ½ inch loaf pan. Maybe even make yourself a cup of coffee too.
- In a large bowl, add pumpkin puree, vanilla, maple syrup, and eggs. Mix together.
- Add in melted butter and mix. Make sure it’s not too hot or it could cook the eggs.
- Now, the dry ingredients. Add in the baking soda, salt, cinnamon, nutmeg, ginger, and mix. Next up, the flour. Mix until incorporated, but no more. DO NOT OVERMIX.
- Pour batter into loaf pan and place in the oven for 50-60 minutes. Check at 50 minutes to see how things are going. Use a wooden skewer to check for doneness. If you poke the skewer in and it comes out clean or with just a few crumbs attached, you are good. It’s done.
- While bread is baking whip up the maple glaze. Pour the icing sugar, maple syrup, melted butter and milk in a bowl and mix until smooth.
- Once the bread is done, let cool in the pan for 10 minutes.
- Remove the loaf from the pan and let cool on a wire rack.
- Once the bread is cooled, pour on maple glaze.
- Slice the loaf, grab that coffee, and enjoy. I am telling you, this is a good recipe!
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
Similar recipes
No Comments
No comments yet. Be the first!
— End of comments —
— No more comments to load —