Makeover Pumpkin Bread with Maple Cinnamon Glaze – Delicious lighter, healthier version of my favorite pumpkin bread. Less calories, great flavor.
Pumpkin bread has long been one of my favorite things on the Thanksgiving table. Is that weird that we serve it straight up with our meal? Maybe it is. But I don’t really care. It’s been our tradition for as long as I can possibly remember.
I decided to give my favorite childhood pumpkin bread a makeover. Reduce the calories. Add a bit more nutrition. And guess what? I didn’t miss a thing. It’s still tasty and delicious. But now I can have seconds and thirds of stuffing and still be at the same calorie count. Sounds good to me!
Memories linger from Thanksgivings of childhood. Sometimes it seems like yesterday. We hosted Thanksgiving almost every year. OK. Mom mostly did all the work but we had a lot of fun. We had this old time menu board and we thought it was so fun to put all the entrees on that board. You know the letters that you actually have to push in. My sisters and I had a blast putting the menu together.
This came after we watched the annual Philadelphia Thanksgiving parade. A lovely tradition as well.
Ah. It almost makes me sad. How does life pass so quickly? Hopefully I’m making some awesome traditions with my kids. Currently a permanent Thanksgiving place is not one of them. We’ve been with his family, my family, my house, their house, friends house. We never know what one year to the next will bring us. But what we do know is it always involves delicious food and being surrounded by people that we love.
Promise me you will not leave this earth until you’ve tried pumpkin bread at least once? Pinky promise? It’s that good. Hope you’ll give this makeover pumpkin bread a try!
Til we meet and eat again,
FOLLOW ALONG : Gather for Bread
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- ½ cup coconut oil
- 3 cups organic sugar
- 4 eggs
- 2 cup canned pumpkin
- 2 cups white whole wheat flour
- 1½ cups
- 2 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- 1½ teaspoons salt
- ⅔ cup water
- ⅔ cup powdered sugar
- 3 Tbsp real maple syrup
- 1 Tbsp unsalted
butter,softened or coconut oil
- ¼ tsp cinnamon
- 1 tsp milk, if needed
- Preheat oven to 350. Grease 2 loaf pans.
- Beat together the softened coconut oil, organic
sugarand eggs. Add canned pumpkin mixing well.
- Combine dry ingredients together in
separatesmall bowl. Add alternately to pumpkin mixture with ⅔ cup water. Pour into pans
- Bake for 1 hour and 15 minutes or until toothpick comes out clean.
- Combine ingredients in a small bowl. Drizzle glaze over bread. Serve.
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