Super moist and delicious healthy gluten free maple glazed pumpkin bread made with an entire can of pumpkin puree. This pumpkin bread recipe is cozy, healthy, loaded with pumpkin flavor, and naturally sweetened. It’s perfectly tender, refined sugar free, and topped with the most incredible maple glaze.
This healthy maple glazed pumpkin bread is everything you could want this fall. It’s super easy to make, filled with pumpkin spices, and perfectly sweet. Made with healthy additions like an entire can of pumpkin puree which makes the bread incredibly moist and pure maple syrup which sweetens the bread without using refined sweeteners. Packed with vitamins and fiber, this pumpkin bread is healthy enough to be enjoyed for breakfast yet still indulgent enough to feel like a treat.
What you’ll need to make this Healthy Gluten Free Maple Glazed Pumpkin Bread
(links below are the gluten free & celiac safe products I used in this recipe)
- eggs
- sour cream
- canned pumpkin puree
- ghee
- overly ripe banana
- pure maple syrup
- pure vanilla extract
- gluten free 1:1 flour
- baking soda + baking powder
- kosher salt
- spices: cinnamon, ground ginger, allspice + nutmeg
- powdered sugar
- unsweetened almond milk
Let’s talk about the maple glaze!
Not only is it so simple to make with just a few ingredients, but you’ll basically want to put it on everything. It’s made with melted ghee (or butter), pure maple syrup, powdered sugar, a pinch of salt, and almond milk. Although it is completely optional, I would highly suggest you don’t skip it. It’s filled with the best maple flavor and takes the pumpkin bread to another level.
Every bite of this bread is filled with sweet, perfectly spiced pumpkin with hints of maple throughout. It’s so delicious. I would even go as far as saying it’s the healthy pumpkin bread of your dreams!
tips + tricks for the making the perfect pumpkin bread
- Use a banana that has lots of brown spots or is almost entirely brown. This will keep the bread perfectly moist and adds natural sweetness.
- Be sure your eggs and sour cream are at room temperature before adding them to the batter. This will ensure the ghee doesn’t coagulate and cause your batter to be lumpy.
- Make sure to spray your loaf pan with nonstick cooking spray AND line it with parchment paper. This will ensure your bread comes out easily.
More delicious gluten free bread recipes you’re sure to love!
- Healthy Gluten Free Double Chocolate Zucchini Bread
- Gluten Free Oat Flour Carrot Cake Banana Bread With Cream Cheese Frosting
- Healthier Gluten Free Blueberry Banana Bread
If you make this Healthy Gluten Free Maple Glazed Pumpkin Bread, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!
Healthy Gluten Free Maple Glazed Pumpkin Bread
- Yield: 1 Loaf
- Diet: Gluten Free
Description
Super moist and delicious healthy gluten free maple-glazed pumpkin bread made with an entire can of pumpkin puree. This pumpkin bread recipe is cozy, healthy, loaded with pumpkin flavor, and naturally sweetened. It’s perfectly tender, refined sugar free, and topped with the most incredible maple glaze.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
wet ingredients
- 2 large eggs, room temperature
- ¼ cup sour cream, room temperature
- 1 (15 ounce) can pumpkin puree
- 1 tablespoon melted ghee (or butter)
- 1 overly ripe banana, mashed
- ½ cup pure maple syrup
- 2 teaspoons pure vanilla extract
dry ingredients
- 2 cups gluten free 1:1 flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 ½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon allspice
- ½ teaspoon nutmeg
maple glaze
- 1 tablespoon melted ghee (or butter)
- 1 tablespoon pure maple syrup
- ½ cup powdered sugar
- pinch of kosher salt
- 1 to 3 teaspoons unsweetened almond milk, if needed to thin glaze (or sub any milk you prefer)
Instructions
step 1
Preheat oven to 325 degrees. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper and spray with nonstick cooking spray. Set aside.
step 2
In a medium size bowl, combine eggs, sour cream, pumpkin puree, melted ghee, mashed banana, maple syrup, and vanilla extract. Whisk until smooth.
step 3
In a separate large bowl, stir together the gluten free flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, and nutmeg. Add the wet ingredients to the dry ingredients and mix until combined.
step 4
Pour batter into prepared pan and smooth the top with a spatula. Bake for 60 – 75 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Allow bread to cool in pan for 10 minutes, then remove and place on a wire rack to cool completely.
step 5
Once bread is completely cooled, make the maple glaze. In a small bowl, whisk together the melted ghee, maple syrup, powdered sugar, and salt. If the glaze is too thick, add the almond milk, 1 teaspoon at a time to thin it out. Pour the glaze over the bread, then cut into slices and serve.
* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *
Alexandra Toppins says
This bread is delicious. The flavor is seriously so good. I tried to substitute almond milk yogurt for the sour cream and it turned out denser than pictured, but still tasted delicious! The glaze is amazing and I look forward to making this again with the proper ingredients.
Alexandra Toppins says
Coming back to give this five stars!!!
Emily Chave says
Thank you, Alexandra! I’m so glad you enjoyed this recipe.
XO Emily
Alma Rudi says
Made this this past weekend to serve to guests and they loved it!!! So incredibly moist and flavorful. Didn’t make any alterations to your recipe. Will definitely be marking this again and again during the fall season. Thank you for sharing this amazing recipe with us. Ten thumbs up!!
Emily Chave says
Thank you, Alma. I’m so glad you and your guests enjoyed this delicious pumpkin loaf. It’s one of my favorites!
XO Emily