Pumpkin Bread Bars With Maple Coconut Glaze Recipe

Name: Pumpkin Bread Bars With Maple Coconut Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Pure Canned Pumpkin Puree; 4 whole Large Eggs (or 3/4 Cup Liquid Egg Whites, Or Equivalent To 4 Eggs); 1/4 cups Unsweetened Vanilla Almond Milk; 3 Tablespoons Extra-virgin Olive Oil (or Coconut Oil); 1/2 teaspoons Pure Vanilla Extract; 1/2 cups Granulated Stevia; 1/2 cups Coconut Flour; 2 teaspoons Ground Cinnamon; 1/2 teaspoons Baking Soda; FOR THE GLAZE:; 3 Tablespoons Coconut Butter; 1 teaspoon Coconut Oil; 1 teaspoon Pure Maple Syrup

Servings: persons

1 cup Pure Canned Pumpkin Puree
4 whole Large Eggs (or 3/4 Cup Liquid Egg Whites, Or Equivalent To 4 Eggs)
1/4 cups Unsweetened Vanilla Almond Milk
3 Tablespoons Extra-virgin Olive Oil (or Coconut Oil)
1/2 teaspoons Pure Vanilla Extract
1/2 cups Granulated Stevia
1/2 cups Coconut Flour
2 teaspoons Ground Cinnamon
1/2 teaspoons Baking Soda
FOR THE GLAZE:
3 Tablespoons Coconut Butter
1 teaspoon Coconut Oil
1 teaspoon Pure Maple Syrup

1
For the bread:
2
1. Preheat the oven to 350u00b0F. Grease an 8x8 inch square baking dish with cooking spray.
3
2. In a large mixing bowl, whisk together the pumpkin, eggs, milk, oil, vanilla, and stevia until smooth.
4
3. Stir in the coconut flour, cinnamon, and baking soda.
5
4. Pour the batter into the prepared pan, smoothing it out evenly with a spatula.
6
5. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean and the top is lightly golden.
7
6. Let the bread cool completely before glazing. Cut into bars before serving.
8
For the glaze:
9
1. Combine all of the ingredients in a small, microwave safe bowl and microwave for about 5-8 seconds or until the coconut oil is melted.
10
2. Stir and drizzle the glaze over the bread.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup Pure Canned Pumpkin Puree, 4 whole Large Eggs (or 3/4 Cup Liquid Egg Whites, Or Equivalent To 4 Eggs), 1/4 cups Unsweetened Vanilla Almond Milk, 3 Tablespoons Extra-virgin Olive Oil (or Coconut Oil), and more.

Yes, Pumpkin Bread Bars With Maple Coconut Glaze falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Bread Bars With Maple Coconut Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions