Light Pumpkin Maple Bread

October 20, 2010

Last weekend’s weather was classic fall weather at its best; the green of the trees just beginning to fade into warm hues of crimson and orange. Strolling my cozy, quiet neighborhood in D.C., I worked up an appetite for something tasty that would pair with the bite in the air and the sun beaming through the living room windows. Pumpkin bread sounded perfect.

I wanted to do something a little lighter, not so sweet as a traditional quick bread. I found this healthified recipe and made a few of my own substitutions. The result was surprisingly good and a lot less sugary than most pumpkin breads out there. This bread turned out to be quite robust, with a heartiness from the flax seeds and whole wheat flour. Yet, it was still as moist and comforting as a pumpkin bread should be. For decadence, I paired mine with a creamy, stiff, four o’clock cappuccino.

Ingredients:
1/2 cup (packed) light brown sugar
1/2 cup real maple syrup (or molasses or other sweetener you prefer (honey, agave, etc.))
2 large eggs (or just use the whites for fewer calories)
1 can pumpkin
1/4 cup canola oil
1/3 cup skim milk
1 teaspoon vanilla extract
1/4 cup flax seeds
1 cup all-purpose flour
3/4 cup whole wheat pastry flour
1 1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions:
Preheat oven to 350 degrees. Spray a metal loaf pan with nonstick cooking spray.

In large bowl, with wire whisk, combine brown sugar and eggs. Add pumpkin, oil, milk, and vanilla extract; stir to combine. Next, add the flax seeds and stir well.

080

In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not overmix.

084

087

Pour batter into prepared pan. Sprinkle with pumpkin seeds for garnish.

090  091 093

Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack; cool completely.

 097 098 099

Serve with a tiny drizzle of maple syrup and enjoy as breakfast or dessert!

101 100

Print Friendly

Other posts you may enjoy:

  1. Banana Walnut Bread
  2. Peanut Butter Banana Bread with Peanut Butter Glaze
  3. Pumpkin Cinnamon Rolls
  4. Pumpkin Cake with Cream Cheese Frosting
  5. Pumpkin Muffins

{ 4 comments }

Meredith October 20, 2010 at 6:06 pm

That looks awesome! I’ll have to try it. I’ve yet to do much baking with whole wheat flour…I’m hesistant, but this looks like a winner!

natalie (the sweets life) October 20, 2010 at 2:15 pm

this sounds fabulous! I love the seeds on top!

brandi October 20, 2010 at 9:01 am

What a perfect looking loaf! I need to make sure I make some pumpkin bread before fall is over.

Jennifer October 20, 2010 at 9:40 am

yes ma’am!

Previous post:

Next post: