Remember that Healthy(ish) Banana Bread we did at the height of all of that quarantine banana bread baking? Well, let’s do it again, but this time make it pumpkin for fall!
This bread is SO easy and so much lighter than a traditional bread because – wait for it – we’re using pancake mix. So basically it’s like a pancake loaf? But it’s good, and satisfying, especially if you have to count calories, carbs, sugar, etc. I’m using the Birch Benders Keto pancake mix here, you could do their Paleo blend or even a protein blend.
Skip the icing if you want to really keep it in check, but it’s so hard to imagine skipping the icing! The warm pumpkin spice flavors are so nicely balanced with the maple apple cider glaze. It’s like legit all the flavors of fall I love so much in one recipe!
Healthy(ish) Pumpkin Bread with Maple Cider Glaze
Ingredients
Pumpkin Bread
- 1 c pure pumpkin puree
- 2 eggs
- 1 1/4 c pancake mix
- 1/4 tsp salt
- 2 tsp brown sugar or brown sugar substitute
- 3/4 tsp pumpkin spice
- 1 tsp vanilla
- pecans (or pepitas), for topping
Maple Cider Glaze
- 1 c powdered sugar or powdered sugar substitute
- 1 tbsp melted butter
- 2 tbsp apple cider
- 1/2 tsp cinnamon
Instructions
Pumpkin Bread
- Preheat oven to 350. Prepare loaf pan with cooking spray, set aside.
- Combine all ingredients in a bowl, mix until batter comes together and is mostly smooth.
- Pour into prepared loaf pan and top with a few pecans (or pepitas!).
- Bake for 40-45 minutes, until center is baked and a toothpick comes out clean. If the edges brown too quickly, top with a piece of foil.
- Allow to cool until the pan can be touched with your bare hand before removing it from the pan.
Apple Cider Glaze
- To make optional icing, combine all the ingredients until a thick but drizzly icing forms.
- Once the banana bread is cooled, drizzle the icing over the top and enjoy!
- Skip the icing to keep it healthier!