Healthy Pumpkin Bread w. Maple Cream Cheese Frosting

Like many people I’m sure, around this time of year I always have an excess of pumpkin puree waiting to be used. There’s only so much pumpkin pie I can eat in a day (literally ate an entire third of a 9″ pie last week), so this is my healthyish fix!

For the recipe below, I incorporated elements from Cookie + Kate and Something Nutritious. If you’re feeling bold or have experience baking with gluten-free flours, feel free to play around with proportions and use your own flour blend as long as you end up with 1 3/4 cup (~225 grams) total. Cooke + Kate’s recipe used only whole wheat flour whereas Something Nutritious’ recipe called for only oat, so I’m sure either works. I’ve had traumatic experiences replacing regular flour with oat…so I subbed just a portion out for almond.

Another note – I used Trader Joe’s maple agave which seems less viscous and more sweet than pure maple syrup, although the difference is probably negligible.

Happy baking & happy almost-Thanksgiving! I hope your home is full of warm foods and thankful hearts this season ❀

INGREDIENTS

Pumpkin bread:

  • 1/3 c. oil
  • 1/3 c. honey or maple syrup (I used half each)
  • 2 eggs
  • 1 c. pumpkin puree
  • 1/4 c. any milk
  • ———————-
  • 1 1/4 c. all-purpose flour
  • 1/2 c. almond flour (or oat flour for nut-free)
  • 1 1/2 tsp. pumpkin pie spice (1/2 tsp. cinnamon + 1/2 tsp. ginger + 1/4 tsp. nutmeg + 1/4 tsp. cloves or allspice)
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • Optional add-ons: nuts, chocolate chips, etc. (I didn’t use any but I think toasted pecans would’ve been nice)

Cream cheese frosting:

  • 1/2 c. cream cheese, soft
  • 2 T. powdered sugar
  • 1 T. maple syrup
  • Dash of cinnamon

PROCEDURE

  1. Preheat oven to 325F, prep a 9×5″ loaf pan with parchment.
  2. Combine wet ingredients (everything above the line) until smooth.
  3. In a separate bowl, whisk together dry ingredients (everything below the line).
  4. Combine wet and dry, then fold in optional add-ons.
  5. Bake for 60-70 min until a toothpick inserted into the thickest area comes out clean.
  6. Remove and let it sit for 5-10 min until cool enough to handle, then turn out onto a cooling rack to cool completely.
  7. Combine all frosting ingredients until smooth.
  8. Once loaf is completely cool, spread over cream cheese frosting.

Published by thecakebarn

a documentation of my baking adventures, from my home to yours

4 thoughts on “Healthy Pumpkin Bread w. Maple Cream Cheese Frosting

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