The BEST Healthy Pumpkin Bread that is moist, loaded with pumpkin flavor and made without any butter or refined sugar! Topped with a delicious maple cream cheese glaze for the perfect fall treat this season!
Is it even fall if you don’t have warm, delicious pumpkin bread baking in the oven?? You guys, this healthy pumpkin bread recipe is seriously the BEST bread ever! Super moist, light and fluffy, and made healthier with whole wheat flour, applesauce and zero butter or refined sugar. We’re also drizzling this pumpkin bread with a maple cream cheese glaze that tastes amazing with all these warm flavors.
To Store: You can keep this pumpkin bread stored in a sealed, airtight container or wrapped in aluminum foil on the counter at room temp for up to a day or two, but make sure to refrigerate this bread after that and keep it for up to a week.
Honey Pumpkin Bread
To Freeze: This pumpkin bread freezes really well too! You can either wrap the bread in aluminum foil or freeze individual slices in freezer-safe bags. When ready to enjoy, thaw out overnight in the fridge. This pumpkin bread will keep in the freezer for up to 3 months.
Hope you all enjoy this Healthy Pumpkin Bread and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagramusing the hashtag #! I love seeing all your delicious recreations!
The BEST Healthy Pumpkin Bread recipe that is moist, loaded with pumpkin flavor and made without any butter or refined sugar! Topped with a delicious maple cream cheese glaze for the perfect fall treat this season!
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Serving: 1 slice | Calories: 179 kcal | Carbohydrates: 26.8 g | Protein: 3.4 g | Fat: 6.6 g | Saturated Fat: 4.9 g | Sodium: 93.8 mg | Fiber: 2.9 g | Sugar: 14.3 g
As a self-proclaimed foodie and fitness enthusiast, I have a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun! Feel free to use the meal guide above to find your new favorite meal ideas or the dietary guides to the right to narrow things down even more!I love to make healthy pumpkin bread in the winter since it is a great way to use up some of our pumpkins and winter squash in cool storage. Many of the pumpkin bread recipes I’ve come across are loaded with white sugar and brown sugar. Now don’t get me wrong, this mama with a sweet tooth loves a tasty sweet treat but loads of sugar is a bit much. We’ve been trying to cut back on the amount of sugar we eat since it makes us feel better. Instead we substitute in honey and/or maple syrup which are natural, unrefinedsweeteners. This healthy pumpkin bread is still sweet, but not overly sweet like pumpkin bread made with loads of sugar.
I’ve been experimenting with substituting honey for sugar in recipes for a number of years. I’ve had some successes but also some flops. I couldn’t figure out why those flops happened so I did a little research and it made all the difference in the world! I read this helpful article on how to substitute maple syrup for sugar and then this article discusses how to substitute honey or maple syrup for sugar. With those suggested tweaks to my recipes, I’ve been able to successfully swap out honey or maple syrup in our favorite recipes and no more baking flops in the kitchen!
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Now that we have our own honeybee hives on the homestead, we’ve been harvesting our own raw honey every fall. This provides our family with delicious raw honey to last throughout the year. I love that this healthy pumpkin bread is made with pumpkin we grew in our garden, honey from our bee hives and eggs from our chickens!
Annie Bernauer is a certified Master Gardener and Master Naturalist. She enjoys writing about her family's adventures in modern day homesteading in Montana and helping others to learn these skills.Super moist honey pumpkin bread with a bit of cinnamon-infused butter and a coffee = the best fall morning of your life.
I tried to hold off on posting a pumpkin recipe on the blog. I still have a summery recipe left that I want to post here before it starts cooling down.
Cottage Cheese Pumpkin Bread (gluten Free)
But I was thumbing through Easy Baking from Scratch which just released and came across the honey pumpkin bread and I couldn't resist. Actually, I was torn between the sugar and spice scones and the pumpkin bread so I asked which I should make first on Insta and most people wanted the pumpkin bread.
At first, I admit, I was a little nervous about the recipe as it calls for a decent amount of sugar, plus the honey. I didn't know if the balance between the two would be there without making the bread overly sweet. And instead of ginger on the list of ingredients, there was lemon extract. That was so new to me.
Unfortunately, I didn't even have lemon extract around and wasn't able to pick any up, so I sadly didn't even get a chance to see how it tasted with the lemon. After tasting the finished product, I think it would have been a good addition.
Honey Maple Pumpkin Bread Recipe • The Prairie Homestead
If I'm completely honest, I think this might be one of my favorite base recipes for pumpkin bread. It's sturdy, but still light with a beautiful crumb. It's wonderfully moist and packed with flavor.
I can easily picture myself making this bread again and adding chocolate chips. Or adding pepitas to the top. Instead of the sugar-dusted on top, a maple cinnamon glaze would also be good. It's one of those recipes that's amazing on its own and as a blank canvas for your creativity to shine.
When I have a bite of this honey pumpkin bread, all I can think of is waiting for a crisp fall morning in a fluffy sweater with a slice or two of toasted bread topped with a touch of butter and whipped cream and a hot mug of coffee or, more likely, hot chocolate.
One Bowl Pumpkin Spice Honey Bread
It's just so quintessentially fall without being cliche since it doesn't have that expected pumpkin spice flavor. It's pumpkin and simple, but far from basic.
Pumpkin bread tends to be moister than other quick breads because of the high moisture content within the pumpkin puree. The color of the bread is already a nice golden color and is prone to becoming quite dark quickly (I recommend placing aluminum foil over your bread while baking if it starts looking
There are a few ways to tell your pumpkin bread is done. The most common way to know that your bread is fully finished is to use a toothpick to test the middle. The toothpick should come out either with only a few crumbs clinging to it, or it will come out clean.
Naturally Sweetened Pumpkin Bread
If you love accuracy, you can also use a thermometer. The middle of the bread should read 190 degrees F or 88 degrees C.
Luckily, if you've underbaked your pumpkin bread, you can usually just pop it back in the oven and bake it for longer - even if the bread already cooled.
I prefer a light-colored aluminum baking pan, but an enamel loaf pan will also work. They both conduct and retain heat evenly. This ensures that your bread gets great color and bakes up fully throughout the pan.
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Something like a cast iron loaf pan also conducts and retains heat evenly, however, it holds in the heat for so long after baking, that you can end up with an overbaked loaf. This is why I rarely recommend using it.
Typically, I recommend storing pumpkin bread at room temperature, wrapped in plastic wrap, or something similar. When wrapped well, it should last for about a week. Since this bread is deliciously moist, it will not dry out over this period of time either.
You can refrigerate your bread if it is tightly wrapped, and it can extend the shelf life of your bread by a few days.
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If you hope to make your pumpkin bread last a very long time, you can freeze the bread. It should last about a month if it is wrapped well. I prefer to wrap my bread, then place it in a freezer bag. When you are ready to eat your bread, thaw it overnight in the refrigerator, then leave it at room temperature, or even toast it!
Everyone has a different idea of what healthy or good-for-you actually means. For some, the fact that this bread is homemade and includes pumpkin puree is enough to consider it healthier. For others, the sugar and white flour immediately means it is bad for you. So, it is really up to you to understand what your own priorities are with your diet.
In my opinion, this is a nice sweet quick bread that is good enough for an autumn breakfast, but not something that should be eaten all the time.
Whole Wheat Pumpkin Bread
This bread is the perfect canvas for
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