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Whole Wheat Pumpkin Bread with Maple Glaze

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

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.

Ingredients

Scale

Bread Ingredients

  • 1 3/4 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Pinch of salt
  • 1 cup pumpkin puree
  • 3/4 cup brown sugar
  • 1/3 cup vegetable oil
  • 1/2 cup plant-based milk
  • 1 teaspoon natural vanilla extract

Maple Glaze Ingredients

  • 1 cup natural powdered sugar
  • 1/4 cup natural maple syrup
  • 1–2 tablespoons plant-based milk
  • 1/2 teaspoon natural gelling agent

Instructions

  1. 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.
  2. 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.
  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.
  4. 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.
  5. 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.
  6. 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

Nutrition

  • Serving Size: 1 slice (1/10 of loaf)
  • Calories: 180
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: whole wheat pumpkin bread, plant-based maple glaze, moist pumpkin bread, healthy pumpkin bread, autumn bread, vegan pumpkin bread

Find it online: https://smartmealsguide.com/whole-wheat-pumpkin-bread-with-maple-glaze/