Lighter Pumpkin Bread

The BEST Lighter Pumpkin Bread that is moist, loaded with pumpkin flavor and made without any butter! Topped with a satisfying maple cream cheese glaze for the reliable fall treat this season!

This Lighter Pumpkin Bread recipe is moist, fluffy and packed with warm pumpkin spice flavor! Made with whole wheat flour, pumpkin puree, applesauce and naturally sweetened with maple syrup, it is an straightforward fall quick bread with no butter or refined sugar. Top it with a satisfying maple cream cheese glaze for the reliable cozy fall treat!

A cook keep this recipe because not only does it make the best pumpkin bread, but you can also make satisfying pumpkin muffins!

What goes in

• 1 cup whole wheat pastry flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoons salt
• 2 eggs
• 1 cup 100% pure pumpkin, not pumpkin pie filling
• 1/2 cup maple syrup
• 1/4 cup cane sugar
• 2 tablespoons applesauce
• 1/4 cup coconut oil, melted and cooled
• 1 teaspoon vanilla extract
• 3 ounces cream cheese
• 1 tablespoon maple syrup
• 1 to 2 tablespoons milk
• 1/4 teaspoon vanilla extract

How it comes together

1. Preheat oven to 350 degrees F.
2. In a small bowl, whisk together flours, baking powder, baking soda, cinnamon, pumpkin pie spice and salt; hold nearby.
3. In a separate bowl, whisk together eggs, pumpkin, maple syrup, cane sugar, applesauce, coconut oil, and vanilla until all combined. Add wet ingredients into flour mixture and mix with a spatula until just combined, being careful not to over-mix.
4. Pour pumpkin mixture into a prepared 9×5-inch loaf pan generously coated in oil or lined with parchment paper and bake in the oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
5. Remove pumpkin bread from the oven and let it sit for 10 minutes, then remove it from the pan and let cool completely on a wire rack.
6. While the pumpkin bread is cooling, add cream cheese to a small bowl and heat in the microwave for about 30 seconds. Add in the maple syrup, a tablespoon of milk and 1/4 teaspoon of vanilla and whisk together until smooth. Feel free to add more milk a teaspoon at a time until you get a good consistency.
7. Drizzle the maple cream cheese glaze over top of the pumpkin bread, slice and enjoy!

Keep in mind

To Store: Store pumpkin bread in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. To Freeze: For longer storage, wrap the loaf or individual slices tightly and freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.