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Better-for-You Maple Pumpkin Bread

This dump-and-stir quickbread is good and good for you thanks to my better-for-you-baking approach. It's lovely for breakfast with a judicious swipe of unsalted butter. The recipe calls for pumpkin spice, but you can also use cinnamon or quatre epice, a pepper heavy French spice blend available through Penzey's.
This bread comes in around 4 points a slice on my WW points plan.
Prep Time5 mins
Cook Time1 hr
Course: Appetizer, bread, Breakfast
Cuisine: American
Keyword: maple, pumpkin bread, pumpkin spice, quickbread
Servings: 16
Author: Virginia Willis


  • Baking spray
  • 1 1/2 cups pumpkin puree
  • 2 tablespoons butter melted
  • 1 large egg
  • 1/4 cup plain non-fat Greek yogurt
  • 1/2 cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice, cinnnamon, or quatre epice
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups white whole wheat flour
  • 2 tablespoons old fashioned rolled oats


  • Heat the oven to 350°F. Spray a 9 x 5 loaf pan with baking spray. In a large bowl, combine the canned pumpkin, butter, egg, yogurt, maple syrup, vanilla, baking soda, spices, and salt. Stir until smooth. Add the flour and stir to combine. Transfer to prepared loaf pan. Using a spatula, smooth the batter, then scatter the oats over the top. Transfer to the heated oven and bake, rotating once, until risen and dark golden brown, about 1 hour. (The temperature should register above 200°F when measured with an instant read thermometer.) Remove to a rack to cool slightly. Stores in an airtight container for 3 to 5 days.