It takes just 6 ingredients to make this hearty loaf of Healthy Flourless Pumpkin Bread that’s naturally sweetened with maple syrup. It’s perfection, any way you slice it.
Yay! A Healthy Pumpkin Bread Recipe
I keep cans of pumpkin stocked in our pantry year-round. It’s such a flexible and fabulous ingredient to bake and cook with. Muffins, pancakes, waffles, chili, cakes, pies, you name it, pumpkin brings a delicate texture and delicious flavor to everything its added to. So many of you bake and love my Healthy 5-Ingredient Flourless Banana Bread recipe that I decided to create a pumpkin version.
Watch me Make Healthy Flourless Pumpkin Bread
Step into the kitchen with me to bake a loaf of flourless pumpkin bread.
Naturally Sweet
I feel like most pumpkin bread recipes are super sweet and indulgent though. Don’t get me wrong, I love my sweets and indulgences, but pumpkin is healthy in itself so why not feature it in more healthier recipes too?! A yummy bread you can bake with ingredients you more than likely already have on hand (no specialty gluten-free flours or coconut oil), that’s quick to get into the oven and that you can feel great about eating often.
Hearty oats, pure pumpkin, maple syrup, eggs, baking soda and pumpkin spice are all easily blended in the blender to create the batter for this bread.
You’d never know it doesn’t have flour, oil or butter, salt or granulated sugar in it. And, in case simplicity is your thing, skip the bowl and the whisk. With this recipe, there’s no need to stir. You just blend all of the wet ingredients and dry ingredients together in your blender.
What Do I Need to Make Flourless Pumpkin Bread?
- Old-fashioned or quick cooking oats
- Canned pure pumpkin
- Maple syrup
- Large eggs
- Baking soda
- Pumpkin pie spice (or just cinnamon)
- 9×5 loaf pan
Watch Me Make It
Step into the kitchen with me to bake up a loaf of this flour-free pumpkin bread.
How to Make Flourless Pumpkin Bread
- First, Preheat oven to 350°F. Lightly grease 9×5-inch loaf pan with non-stick cooking spray and set aside.
- Add all ingredients to a blender and blend until smooth and well combined.
Important: Be sure not to over blend the batter. If the batter is over blended, it will start to warm and cook the oats which prevents the loaf from baking into a bread-like texture. It will have the texture of oatmeal if the oats start cooking before you bake the bread.
- Pour batter into prepared loaf pan.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean. (If the top of the loaf is browned, but the center is not baked all the way through yet, simply cover the top with foil and let the loaf continue to bake until a toothpick inserted in the center comes out clean.)
- Let loaf cool completely in loaf pan. Store bread in an airtight container in the refrigerator.
This hearty, moist, slightly sweet loaf will win you over the first time you bake it and will become a bread you crave to bake over and over again. Be it for breakfast or a snack, it’s healthy and delish!
More Fall Baking
No need to wait for the leaves to start dropping to enjoy My Favorite Recipes for Fall Baking! From perfectly-spiced pumpkin bread to pecan pie bites and savory corn bread, you’re sure to fall for these autumn treats!
If you make this Healthy Flourless Pumpkin Bread, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Healthy Flourless Pumpkin Bread
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 10
- Category: Breakfast
Description
Pumpkin bread can be healthy! Just 6 ingredients is all it takes to make this healthy, hearty loaf that’s naturally sweetened with maple syrup.
Ingredients
- 2 cups old-fashioned or quick cooking oats
- 1 (15 ounce) can pure pumpkin
- 1/2 cup maple syrup
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice (or just cinnamon)
Instructions
- Preheat oven to 350°F. Lightly grease 9×5-inch loaf pan with non-stick cooking spray and set aside.
- Add all ingredients to a blender and blend until smooth and well combined. (Be sure not to over blend the batter. If the batter is over blended, it will start to warm and cook the oats which prevents the loaf from baking into a bread-like texture. It will have the texture of oatmeal if the oats start cooking before you bake the bread.)
- Pour batter into prepared loaf pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. (If the top of the loaf is browned, but the center is not baked all the way through yet, simply cover the top with foil and let the loaf continue to bake until a toothpick inserted in the center comes out clean.)
- Let loaf cool completely in loaf pan. Store bread in an airtight container in the refrigerator.
Notes
Use gluten free oats if you want the bread to be gluten free.
I really was hoping to love this recipe but alas, I do not. I pulsed my oats prior to adding other ingredients. So the texture of the bread is okay. The lack of flavor is my problem. Even after adding extra pumpkin pie spice and vanilla, this is just too bland. My family will not eat this. I feel like i just wasted $10 on ingredients 😢
Hi Elisa! It’s definitely a healthy tasting bread and certainly a matter of preference. You could spread each slice with some fresh fruit jam or nut butter or drizzle with honey to enhance the flavor experience, if desired.
Just finished making both the pumpkin and banana bread recipes. They were easy, did only take 30 mins (33 to be exact for me) to bake, but they were so bland! The Banana one is better to me than the pumpkin loaf. I did add cinnamon to both and I’m glad I did. I ended up making a sugar free cream cheese/greek yogurt glaze with cinnamon for both and it definitely helps with the blandness. They look nice! Wish I could share a pic. We are diabetics and are used to low/no sugar recipes, but this one is just flavorless, sadly. I don’t mean to offend so hope I’m not. It is a good base recipe, however and I really appreciate that they are flourless. Next time, I would definitely add a lot more cinnamon and all spice as well as some Vanilla, maybe even throw in some mini chocolate chips
Thanks for the recipe.
Hi Kim! Thanks for sharing! It certainly is a matter of preference when it comes to the satisfaction of the sweetness and overall flavor. It also depends on the sweetness of your bananas with the flourless banana bread. For those in our family that like a little more flavor or sweetness, they’ll spread their slices with a nut butter or jam when enjoying it. I hope this helps and that you continue to make the recipes your own and enjoy!
Made it and loved it! Added a dash of vanilla and salt. Thank you!
Hi, Amy! So happy to hear you enjoyed it!
I made the pumpkin bread last night, I Added Walnuts, Raisins and 1 tbsp of Vanilla extract to the recipe, it WAS delicious.
Hi Joe! So happy to hear you enjoyed this yummy pumpkin bread and that you made it your own by adding some ingredients. I hope you continue to enjoy!
made this last night, currently on a health kick/diet at home. but I’m a pumpkin fiend so this was amazing for not straying far from my health goals. thank you. I’m hoping you have a similar banana bread recipe!!
Hi, Sami! YAY! I’m so happy you liked it! And yes, I have a flourless banana bread recipe. I can’t wait to hear what you think! https://thebakermama.com/recipes/5-ingredient-flourless-banana-bread/ ❤️
Followed this recipe to a tee and I am extremely disappointed by the money wasted as it didn’t turn out. Right in the garbage it went.
Hi Lisa! I’m so sorry to hear this. It would be helpful to hear exactly how it “didn’t turn out” so that I could give you some tips to troubleshoot as this is a tried and true recipe so it sounds like something went wrong on your end. Thanks!
I love your pumpkin bread and banana bread recipe. So simple, no mess and delicious. Absolutely no need for changes. Thank you!
Hi, Kristen! Thank you so much for sharing. I am thrilled you enjoy them so much. ❤️