Whole Wheat Pumpkin Bread With A Maple Pecan Glaze

Name: Whole Wheat Pumpkin Bread With A Maple Pecan Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BREAD:; 1-1/4 cup All-purpose Flour; 1 cup Whole Wheat Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1 teaspoon Pumpkin Pie Spice; 1 teaspoon Cinnamon; 1 cup Canned Pure Pumpkin Puree; 1/2 cups Brown Sugar (lightly Packed); 2 whole Large Eggs; 2/3 cups Plain Greek Yogurt; 1 teaspoon Vanilla; FOR THE GLAZE:; 2 Tablespoons Unsalted Butter; 2 Tablespoons Brown Sugar; 2 Tablespoons Maple Syrup; 1/4 cups Pecans, Roughly Chopped

Servings: persons

FOR THE BREAD:
1-1/4 cup All-purpose Flour
1 cup Whole Wheat Flour
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1 teaspoon Pumpkin Pie Spice
1 teaspoon Cinnamon
1 cup Canned Pure Pumpkin Puree
1/2 cups Brown Sugar (lightly Packed)
2 whole Large Eggs
2/3 cups Plain Greek Yogurt
1 teaspoon Vanilla
FOR THE GLAZE:
2 Tablespoons Unsalted Butter
2 Tablespoons Brown Sugar
2 Tablespoons Maple Syrup
1/4 cups Pecans, Roughly Chopped

1
Preheat the oven to 350 F. Lightly spray a 9x5 inch loaf pan with non-stick spray and set aside.
2
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, pumpkin pie spice and cinnamon. In another bowl, whisk together the pumpkin puree, brown sugar, eggs, yogurt and vanilla until well combined. Pour the wet ingredients into the flour mixture and stir until just combined. Do not over-mix. Pour the batter into the prepared loaf pan and bake for 50-55 minutes until it is golden brown and a toothpick inserted in the middle of the loaf comes out clean.
3
While the loaf is baking, prepare the glaze. In a saucepan over medium heat, combine the butter, brown sugar, maple syrup and pecans. While stirring constantly, bring the liquid to a low boil. Allow to boil for about 2 minutes, stirring constantly, or until it darkens in colour. Remove from the heat.
4
When the loaf comes out of the oven, remove it from the pan onto a cooling rack. Pour the glaze over the top, spreading it around to cover the top of the bread. Allow it to cool and for the glaze to harden slightly, before slicing.

562

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 17 ingredients. The key ingredients include: FOR THE BREAD:, 1-1/4 cup All-purpose Flour, 1 cup Whole Wheat Flour, 2 teaspoons Baking Powder, and more.

Yes, Whole Wheat Pumpkin Bread With A Maple Pecan Glaze falls under the Baking & Desserts 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!