Grammy's Kitchen · Pumpkin Bread · Healthy Pumpkin Bread with Maple Glaze
One of 40 pumpkin bread recipes we measured
It ranks #1 of 40 for rise among the pumpkin bread recipes we compared. 95 cooks on www.ambitiouskitchen.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 53% |
| total sugar | 0% | 123% |
| egg | 0% | 48% |
| leavener | 0% | 3% |
| salt | 0% | 1% |
| liquid | 0% | 9% |
| fruit | 0% | 143% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| For the wet ingredients: | |
| 75 g | 1/3 cup (75g) butter |
| 425 g | 1 (15 ounce) (425g) can pumpkin puree |
| 156 g | 1/2 cup (156g) pure maple syrup |
| 100 g | 2 eggs |
| 4 g | 1 teaspoon vanilla extract |
| For the dry ingredients: | |
| 198 g | 1 3/4 cup (198g) whole wheat pastry flour (or white whole wheat flour) |
| 5 g | 1 teaspoon baking soda |
| 2 g | 1/4 teaspoon salt |
| 4 g | 1 1/2 teaspoons cinnamon* |
| 1 g | 1/2 teaspoon nutmeg |
| 1 g | 1/2 teaspoon ground ginger |
| 1 g | 1/2 teaspoon allspice |
| For the glaze: | |
| 57 g | 1/2 cup (57g) powdered sugar |
| 20 g | 1 tablespoon pure maple syrup |
| 15 g | 1 tablespoon unsweetened almond milk (any milk will work), if necessary to thin glaze |
Method: 5 steps, published by www.ambitiouskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Absolutely delicious! Made this for Thanksgiving and it was a big hit. I added more maple syrup for batter and used whole wheat flour. I was able to make 10 mini breads. Came out so moist and the perfect amount of spices to compliment the pumpkin. Definitely w” — a cook, 5.0★
“I grind my own wheat flour, so I used half fresh milled red wheat and half all purpose flour. I was very pleased with how it turned out. I love that it’s not too sweet, even with the extra glaze I put on it.” — a cook, 5.0★