Discover the joy of baking with this moist, flavorful Whole Wheat Pumpkin Bread with Maple Glaze, a perfect blend of wholesome ingredients and cozy fall flavors. This delightful recipe combines nutrient-rich whole wheat flour with the natural sweetness of pumpkin and a smooth, plant-based maple glaze that enhances every bite. Whether you’re enjoying it with a morning cup of tea or serving it as a sweet treat, this bread brings warmth and comfort with every slice.

Why You’ll Love This Recipe

Wholesome goodness: Made with whole wheat flour and real pumpkin, it offers a nutritious twist on traditional pumpkin bread.
Moist texture: Thanks to natural oils and pumpkin puree, the bread stays moist and tender without drying out.
Subtle sweetness: The maple glaze adds a gentle sweetness that complements the spice blend without overpowering it.
Easy to make: Uses simple, everyday ingredients with straightforward steps perfect for all skill levels.
Versatile flavor: Perfect for breakfast, snacks, or dessert, this bread pairs beautifully with both sweet and savory accompaniments.

Ingredients You’ll Need

Every ingredient in this Whole Wheat Pumpkin Bread with Maple Glaze plays a key role in building its rich flavor and moistness. This carefully curated list ensures a balanced texture and vibrant taste in every slice.

Whole wheat flour: Provides fiber and a nutty flavor that forms the hearty base of the bread.
Pumpkin puree: Adds moisture, subtle sweetness, and a beautiful orange hue, packed with nutrients.
Brown sugar: Enhances sweetness while contributing to the moist crumb texture.
Vegetable oil: Keeps the bread tender and prevents drying out during baking.
Plant-based milk: Moistens the batter while supporting the structure without dairy.
Baking soda and baking powder: Essential for the perfect rise and light crumb in the bread.
Ground cinnamon, nutmeg, and cloves: These warm spices add depth and that classic autumn flavor.
Natural vanilla extract: Brings a fragrant sweetness that enhances the pumpkin and spice notes.
Natural maple syrup (for the glaze): Creates a luscious, shiny coat for an irresistible finish.
Natural powdered sugar: Used to thicken the glaze into a smooth, generous topping.
Natural gelling agent: Helps set the glaze to the perfect consistency.

Variations for Whole Wheat Pumpkin Bread with Maple Glaze

This recipe is wonderfully adaptable, letting you customize the flavors and ingredients to suit your personal taste or dietary needs. Try these simple ideas to switch things up while keeping the heart of the bread intact.

Nutty crunch addition: Fold in chopped walnuts or pecans for added texture and flavor.
Sweet and spicy twist: Add a pinch of ground ginger or cardamom to the spice mix for extra warmth.
Fruit boost: Stir in dried cranberries or raisins to introduce bursts of fruity sweetness.
Gluten-free alternative: Substitute whole wheat flour with a gluten-free blend to suit gluten sensitivities.
Maple glaze flavor flair: Mix a little citrus zest into the glaze for a bright, refreshing finish.

Moist Whole Wheat Pumpkin Bread with Maple Glaze

How to Make Whole Wheat Pumpkin Bread with Maple Glaze

Step 1: Prep the Dry Ingredients

In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and a pinch of salt to ensure even distribution of the spices and rising agents.

Step 2: Mix the Wet Ingredients

In a separate bowl, combine pumpkin puree, brown sugar, vegetable oil, plant-based milk, and natural vanilla extract until smooth and fully incorporated.

Step 3: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, folding gently with a spatula just until combined. Avoid overmixing to keep the bread tender and fluffy.

Step 4: Bake the Bread

Pour the batter into a greased loaf pan and bake at 350°F (175°C) for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 5: Prepare the Maple Glaze

While the bread cools, whisk together natural powdered sugar, natural maple syrup, a splash of plant-based milk, and a small amount of natural gelling agent until smooth and pourable.

Step 6: Glaze the Bread

Once the bread is slightly cooled but still warm, drizzle the maple glaze evenly over the top to allow it to soak in slightly and set with a glossy finish.

Pro Tips for Making Whole Wheat Pumpkin Bread with Maple Glaze

Use room temperature ingredients: This helps the batter blend more smoothly and promotes even baking.
Do not overmix: Gently fold the batter until just combined to avoid a dense texture.
Check doneness early: Start testing with a toothpick at 50 minutes to prevent overbaking.
Cool before glazing: Let the bread cool slightly so the glaze sets perfectly without melting away.
Store properly: Keep the bread in an airtight container to maintain moisture and freshness.

How to Serve Whole Wheat Pumpkin Bread with Maple Glaze

Garnishes

Sprinkle chopped toasted nuts or a dusting of extra cinnamon on top for an inviting presentation and a touch of crunchy contrast.

Side Dishes

Pair it with a dollop of plant-based yogurt or a small bowl of fresh fruit to create a balanced and satisfying snack or breakfast.

Creative Ways to Present

Slice thickly and serve alongside a cozy cup of spiced tea or plant-based coffee for a delightful afternoon treat that feels special and comforting.

Make Ahead and Storage

Storing Leftovers

Wrap the bread tightly in plastic wrap or place it in an airtight container, then store it at room temperature for up to three days to retain its moist texture.

Freezing

This bread freezes beautifully; slice it before freezing or keep it whole, wrapped well to prevent freezer burn, and enjoy for up to three months.

Reheating

Warm slices gently in a toaster oven or microwave for a few seconds to bring back that just-baked softness before serving.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, substituting with all-purpose flour will give a lighter texture, but using whole wheat flour adds nuttiness and extra fiber that enhances the flavor and nutrition.

How do I make the glaze thicker or thinner?

Adjust the amount of plant-based milk or powdered sugar in the glaze to reach your preferred consistency add milk gradually to thin, or more powdered sugar to thicken.

Is it possible to make this recipe nut-free?

Absolutely, simply omit any optional nuts in the variations and ensure your plant-based milk choice is nut-free, such as oat or rice milk.

Can I substitute canned pumpkin with fresh pumpkin?

Yes, just roast and puree fresh pumpkin until smooth; it may add a bit more moisture, so adjust flour slightly if needed to maintain batter consistency.

How long does the bread stay fresh?

Stored properly at room temperature, it stays fresh for about three days, or up to a week when refrigerated, though refrigeration may slightly dry it out.

Final Thoughts

There’s something truly special about the cozy warmth of Whole Wheat Pumpkin Bread with Maple Glaze, blending wholesome ingredients with a sweet, plant-based finish that feels like a warm hug. This recipe is perfect for anyone wanting to bring a bit of fall joy to their kitchen any time of year. Give it a try, share it around, and enjoy every moist, flavorful bite.

Whole Wheat Pumpkin Bread with Maple Glaze

Author: Eric
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 10 slices) 1x
Diet: Plant-based, Nut-free option available

Print Recipe

Description

Enjoy a moist and flavorful Whole Wheat Pumpkin Bread with a smooth, natural maple glaze. This recipe blends wholesome whole wheat flour and nutrient-rich pumpkin with warm spices and a subtly sweet plant-based maple glaze, perfect for breakfast, snacks, or dessert. Easy to make and versatile, it brings cozy fall flavors and comfort to any occasion.

Instructions

Prep the Dry Ingredients: In a large bowl, whisk together whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and a pinch of salt to evenly distribute the spices and leavening agents.
Mix the Wet Ingredients: In a separate bowl, combine pumpkin puree, brown sugar, vegetable oil, plant-based milk, and natural vanilla extract. Mix until smooth and fully incorporated.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula just until combined. Avoid overmixing to keep the bread tender and fluffy.
Bake the Bread: Pour the batter into a greased loaf pan. Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the Maple Glaze: While the bread cools, whisk together natural powdered sugar, natural maple syrup, a splash of plant-based milk, and natural gelling agent until smooth and pourable.
Glaze the Bread: Once the bread is slightly cooled but still warm, drizzle the maple glaze evenly over the top to soak in slightly and set with a glossy finish.

Notes

Use room temperature ingredients to help the batter blend more smoothly and promote even baking.
Gently fold the batter until just combined to avoid a dense texture.
Start testing with a toothpick at 50 minutes to prevent overbaking.
Let the bread cool slightly before glazing to ensure the glaze sets perfectly without melting away.
Store bread in an airtight container to maintain moisture and freshness.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Breakfast
Method: Baking
Cuisine: American