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Home » Recipes » Healthy Flourless Pumpkin Bread

Published on October 12, 2016 | Updated on February 15, 2022 by The BakerMama

Healthy Flourless Pumpkin Bread

Jump to Recipe

Just 6 ingredients is all it takes 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.

Healthy Flourless Pumpkin Bread

Yay! A Healthy Pumpkin Bread Recipe

I keep cans of pumpkin stocked in our pantry year-round because 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. 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?! My Healthy 5-Ingredient Flourless Banana Bread recipe is baked and loved by so many of you that I decided to create a pumpkin version. 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.

Healthy Flourless Pumpkin Bread - just 6 ingredients is all it takes to make this healthy, hearty loaf that's naturally sweetened with maple syrup.

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. (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.

Healthy Flourless Pumpkin Bread - just 6 ingredients is all it takes to make this healthy, hearty loaf that's naturally sweetened with maple syrup.

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! 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,

 

 

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Healthy Flourless Pumpkin Bread

★★★★★ 4.5 from 15 reviews
  • Author: Maegan - The BakerMama
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 10
  • Category: Breakfast
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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

  1. Preheat oven to 350°F. Lightly grease 9×5-inch loaf pan with non-stick cooking spray and set aside.
  2. 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.)
  3. 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.)
  4. 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.

Did you make this recipe?

Tag @thebakermama on Instagram and hashtag it #thebakermama

 

Healthy Flourless Pumpkin Bread - just 6 ingredients is all it takes to make this healthy, hearty loaf that's naturally sweetened with maple syrup.

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Reader Interactions

Comments · 192

  1. Dana says

    October 12, 2016 at 8:49 am

    This looks fabulous!! Can’t wait to try, I already have all of these ingredients!!

    Reply
    • Barbara-Ellen Trewick says

      September 18, 2020 at 12:13 am

      This looks so delicious!! Will definitely give it a try.Can this be frozen?

      Reply
      • The BakerMama says

        September 22, 2020 at 11:46 pm

        Hi Barbara! Yes, it can definitely be frozen. Just let is cool completely and then wrap it tightly in plastic wrap before putting in a freezer-safe and sealed baggie or container. Enjoy!

    • Bella Marie says

      November 5, 2021 at 8:34 pm

      I make pancakes with oatmeal flour, so I know this bread will be awesome. I like making bread with oatmeal flour bc it has fiber.
      Thank you.

      ★★★★

      Reply
  2. nicole says

    October 12, 2016 at 11:23 am

    I made the banana bread version and it was delicious! Just wondering if you think you could add baking powder or soda to make it rise more or would that change the recipe too much?

    Reply
    • Maegan says

      October 12, 2016 at 1:18 pm

      Hi Nicole! When testing the recipe, I did try adding additional baking soda and even one batch with a teaspoon of baking powder, but it caused the loaf to rise too rapidly and gave the bread a bitter taste.

      Reply
      • Denise says

        September 25, 2019 at 9:56 am

        I made this but didn’t understand why blender until it finished baking, I’ll know better next time.

      • Briana says

        October 13, 2019 at 4:46 pm

        Just made its super tasty! But it also seemed to flatten out. How can that be prevented?

      • Maegan says

        January 3, 2020 at 8:52 am

        Hi Briana! It’s definitely a heartier loaf and doesn’t bake with a lot of height to it like a traditional pumpkin bread does.

    • Laurie says

      June 14, 2021 at 11:38 pm

      Being celiac, I bake everything gluten free. One thing that helps make cakes and breads less dense and rise a little more is to add a teaspoon or two of vinegar. The chemical reaction with baking soda or baking powder adds air to the recipes without compromising the flavor.

      Reply
      • Mary Gallegos says

        October 2, 2021 at 12:29 pm

        Why do you want to change the recipe. The original recipe is perfect. If you want rising, go get it at your grocery store. Maybe it doesn’t rise as much but the benefits for those needing these recipes out does the need to rise. No need to rise. Just enjoy and keep healthy! Thanks Maegan!

      • Sally Paul says

        November 20, 2021 at 10:32 am

        One star less because it was way too wet and dense to be a bread. It’s like a cake but I didn’t want to eat pumpkin cake 🙂 I will try the suggestion from Laurie to add some vinegar. Thanks Laurie.

        ★★★★

      • Melinda Wilcox says

        December 31, 2021 at 3:40 pm

        Thank you for that tip, Laurie. Another tip for a bit lighter bread is to chose a more narrow pan…and a smaller pan that allows the bread to climb onto the wall of the pan better. Baking GF is tricky in some regards and the results are different from gluten flour breads.

      • Tired Mama says

        January 18, 2022 at 9:19 pm

        Im new to gf baking thank you posting the tip 🙂

        ★★★★★

  3. nicole says

    October 15, 2016 at 9:10 pm

    Thanks for getting back to me! I will make the recipe as is, I can’t wait to bake it tomorrow 🙂

    Reply
  4. Noel says

    November 4, 2016 at 10:40 am

    I never comment on recipes but this one is AWESOME. I made it yesterday (I had a pumpkin that needed roasting), added a touch of vanilla and it came out really well. It’s the only healthier bread that I’ve made that tastes good and has a great consistency (and doesn’t put me in a food coma!). I can’t wait to try your banana version.

    Thank you!

    Reply
    • Maegan says

      November 6, 2016 at 8:12 pm

      Yay! I’m so happy you baked it and loved it, Noel! You’ll definitely have to try the banana version. It’s equally as amazing! 🙂

      Reply
  5. Laurie says

    November 30, 2016 at 1:47 pm

    Hi! I can’t wait to try this! What kind of maple syrup do you use? I only have the natural, unsweetened kind. The label says no high fructose corn syrup. Will this be sweet enough? Thanks so much! I hope to hear from you soon. 🙂

    Reply
    • Maegan says

      December 1, 2016 at 6:59 am

      Hi Laurie! I use 100% pure maple syrup. I usually get it from Costco. Enjoy!

      Reply
      • jan says

        February 9, 2021 at 12:12 am

        Meagan can anything be substituted for the maple syrup?

      • The BakerMama says

        February 10, 2021 at 1:40 pm

        Hi Jan! You can substitute the maple syrup with honey or agave or a flavored jam, if desired. Hope this helps. Enjoy!

      • Aaron says

        May 31, 2021 at 1:17 pm

        Hi Maegen,

        Am I able to use just 1/4 cup maple syrup rather than 1/2 cup? Prefer less sugar overall but unsure whether that will compromise the texture. Also, if I’m thinking of substituting whole wheat flour for the oats, do you know if that’s a 1:1 ratio for substituting? (as in 2 cups of flour) Thanks!!

      • The BakerMama says

        June 8, 2021 at 5:50 pm

        Hi Aaron! You could definitely reduce the maple syrup since the bread has a lot of moisture from the pumpkin. I haven’t tested the recipe with whole wheat flour, but I would start by using 2 cups if I were to test it, so it’s certainly worth a try. I hope it turns out just as great! Enjoy!

    • Meredith says

      October 1, 2019 at 12:47 pm

      I swapped out the maple syrup with agave nectar to make it even healthier and it is still a delicious recipe!

      Reply
  6. Laurie says

    December 4, 2016 at 3:23 pm

    Thank you, Maegan! I’m finally getting around to making it today. I’ll let you know how it turns out. Thank you again for your reply! 🙂

    Reply
  7. Sarah says

    December 18, 2016 at 12:02 am

    So happy to have found this recipe and cannot wait to try! The banana bread – AMAZING! I did use honey in lieu of the maple syrup and added a layer of walnuts under the bananas on top, then sprinkled with less than a teaspoon of raw coconut sugar. Thank you for making our mouths dance!

    Reply
  8. Lindsey says

    January 13, 2017 at 9:02 am

    Hi, this looks amazing. I’m always looking for healthy breakfast breads and muffins. Can I substitute honey for the maple syrup?
    Thanks so much. 🙂

    Reply
    • Maegan says

      January 15, 2017 at 5:04 pm

      Hi Lindsey! Yes, honey is a great substitute for the maple syrup. Enjoy!

      Reply
    • Gary says

      September 23, 2020 at 12:30 pm

      The bread has been in for over an hour and a half but the toothpick does not come out clean. Could the loaf have been too small?
      Please advise.

      Reply
      • The BakerMama says

        September 23, 2020 at 4:08 pm

        Hi Gary! It sounds like you might have over blended 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. Hope this helps.

      • veinahpets says

        December 11, 2021 at 11:04 am

        I had the same result as Gary! Toothpick still had batter on it after an hour of oven time. It would have been helpful to add that warning in the directions to prevent others from epic fails! 1 star – sorry!

        ★

      • The BakerMama says

        December 12, 2021 at 7:01 am

        Hi! I’m sorry to hear that. I’ve updated the recipe card. I hope you get to try it again soon with success. Enjoy!

  9. Shirley Gray says

    January 19, 2017 at 1:20 pm

    My daughter’s best friend is allergic to gluten, eggs and dairy…any suggestions for substituting the eggs? Trying to learn new things to make for her when she is visiting!

    Reply
    • Maegan says

      January 19, 2017 at 11:45 pm

      Hi Shirley! I haven’t tried it in this recipe, but I have substituted 1/4 cup applesauce for each egg in other quick bread recipes and it works pretty well. Maybe try that and see how it turns out. I hope it tastes just as great!

      Reply
      • Elaina says

        May 30, 2017 at 2:45 pm

        You can also use flax egg! (1 TBSP flax meal + 3 TBSP water = 1 egg)

    • Deena says

      October 30, 2020 at 12:39 am

      You can try the flax seed egg replacer idea 💡!! Ingredients
      1 Tbsp flax seed meal preferrably freshly coarsely ground flax seeds
      2.5 Tbsp water preferably room temperature or warm
      Instructions:
      Mix the flax seed meal and water. Let it sit for 5 minutes until it thickens, then use.
      Nutrition

      Reply
  10. Leigh Mazzella says

    February 8, 2017 at 10:55 am

    Will the consistency be compromised if you do not add maple syrup or only the flavor? Thanks !

    Reply
    • Maegan says

      February 8, 2017 at 4:30 pm

      Hi Leigh! The consistency will definitely change because the maple syrup adds moisture.

      Reply
  11. Zufei says

    February 11, 2017 at 9:47 am

    Your recipes are soo soooo incredible and easy. but most important of all they are HEALTHY ! i don’t use sugar or all purpose flour. I am always looking for ideas to get natural sweetness from organic ingredients. Your blog hooked me up for several hours.
    i want to ask that , Right now i don’t have an oven in my dormitory kitchen, can i make this recipe in microwave?
    As soon as oven is available i am really Dying to try cookies and healthy brownie recipes ????

    Reply
    • Maegan says

      February 11, 2017 at 3:48 pm

      Hi Zufei! Thanks for your kind compliments. I’m so happy you enjoy my recipes. 🙂 I’ve never made bread using a microwave so I couldn’t say for sure. Sorry I couldn’t be of more help.

      Reply
  12. Leana Palmer says

    March 21, 2017 at 5:02 pm

    LOVE the bread! Any idea how many calories per slice?

    Reply
    • Maegan says

      March 21, 2017 at 10:58 pm

      Hi Leana! I don’t provide nutrition information on my site, but you can easily plug the exact ingredients you use into a free online recipe nutrition calculator to get the information. Here’s one I’d recommend: http://www.myfitnesspal.com/recipe/calculator. Hope this helps. Enjoy!

      Reply
      • Christine says

        November 5, 2017 at 10:34 am

        Around 172 calories per slice. (: although I’m sure it can vary depending on what brand of ingredients you use.

    • Jessica says

      January 9, 2018 at 2:40 pm

      AFTER ENTERING IN THE MYFITNESSPAL APP

      Nutrition Facts
      Servings 10.0
      Amount Per Serving
      calories 134 % Daily Value *
      Total Fat 2 g 4 %
      Saturated Fat 0 g 2 %
      Monounsaturated Fat 1 g
      Polyunsaturated Fat 1 g
      Trans Fat 0 g
      Cholesterol 37 mg 12 %
      Sodium 130 mg 5 %
      Potassium 48 mg 1 %
      Total Carbohydrate 25 g 8 %
      Dietary Fiber 2 g 7 %
      Sugars 11 g
      Protein 4 g 8 %
      Vitamin A 71 %
      Vitamin C 1 %
      Calcium 4 %
      Iron 11 %

      Reply
  13. vaughn says

    May 22, 2017 at 9:55 pm

    I bake bread for over a hour 1/2. It’s still seems like it wasn’t done?

    Reply
    • Maegan says

      May 23, 2017 at 10:45 pm

      Hi Vaughn! It shouldn’t have to bake much longer than 30 minutes. Did you follow the ingredients and instructions exactly?

      Reply
      • Elizabeth Coleman says

        October 25, 2017 at 8:18 am

        I had the same issue with the bread not been done. I baked about 20 minutes over suggested time. Maybe I blended the ingredients too much. I

      • Maegan says

        October 30, 2017 at 12:54 am

        Hi Elizabeth! Sounds like you need to bake it longer. Oven temperatures definitely vary so just cover your loaf with foil once it starts to brown on top and let it continue to bake until a toothpick inserted in the center comes out clean. Hope this helps.

    • MJ says

      November 2, 2020 at 10:51 am

      mine did take a little longer- I covered it with foil after 30 minutes for another 10-15 minutes.

      Reply
  14. Lane says

    July 12, 2017 at 8:05 am

    Can I replace the maple syrup with applesauce?

    Reply
    • Maegan says

      July 14, 2017 at 5:11 am

      Hi Lane! I haven’t tried it, but I think it’s certainly worth a try and would work really well as a substitute. I hope it turns out just as great! Let me know! Enjoy!

      Reply
      • Debbie says

        May 21, 2019 at 11:14 pm

        With the latest Grain-Free Vegan movement, what is a good substitute for GF Oats?

      • Maegan says

        May 29, 2019 at 4:28 pm

        Hi Debbie! Oh goodness, I’m not sure what would work best for this recipe. Maybe try rice flour?

  15. Dawn says

    August 16, 2017 at 9:09 pm

    Made it, loved it but went to make a second batch two days later and only had 1/4 cup syrup left so I added it and 1/2 cup dried cranberries and 1 cup chopped walnuts and pecans. It’s in the oven as i text, keeping my fingers crossed. P.s. my 4 year old grandson loved the first one, (I followed your recipe exactly), hope this one is at least half as good!
    Thanks!

    Reply
  16. Corinna says

    August 21, 2017 at 5:54 pm

    Looks delicious and 5 ingredients! Do you think I could sub out the oats with coconut flour or almond flour to make it grain free, and it still taste good?

    Reply
    • Maegan says

      August 22, 2017 at 12:04 am

      Hi Corinna! I couldn’t say for sure because I haven’t tested it, but I think it’s certainly worth a try and there is a high likelihood it will taste great. I’m not sure that it would be an exact substitution though since the oats are ground in the blender. I hope it turns out great. Keep me posted. Enjoy!

      Reply
  17. Karen says

    August 29, 2017 at 12:11 pm

    this is great, thank you for sharing…

    Reply
  18. Denise says

    September 7, 2017 at 2:00 pm

    Do you think the recipe would work, as is, in muffin tins instead of a loaf?

    Reply
    • Maegan says

      September 8, 2017 at 1:51 pm

      Hi Denise! Absolutely, they will just take less time to bake than the loaf does. Maybe starting testing them for doneness after 15 minutes. Enjoy!

      Reply
  19. Carla says

    September 8, 2017 at 11:44 pm

    I found your website whilst looking for a healthier pumpkin bread recipe. I am duly impressed! The bread was tender, tasty and sweet. And this is coming from someone with a voracious sweet tooth! It was very easy to make. I just placed all of the ingredients in my blender. Thank you!

    Reply
  20. Lauren says

    September 22, 2017 at 11:37 am

    This pumpkin bread is absolutely amazing! I have tried so many “healthy” versions of my favorite fall dishes and they never turn out as good as the original recipes. But this isn’t true for this bread…. it is packed with flavor and the perfect consistency. I will definitely make this bread over and over again! I can’t wait to try the banana bread on this website.

    Reply
    • Maegan says

      September 23, 2017 at 4:21 pm

      Love it, Lauren! Isn’t it so yummy?! You’ll love my Healthy 5-Ingredient Flourless Banana Bread too: https://thebakermama.com/recipes/5-ingredient-flourless-banana-bread/ Enjoy! 🙂

      Reply
  21. Tommie says

    September 22, 2017 at 4:38 pm

    I wish you gave the nutritional information. I don’t eat it if I don’t no that information.

    Reply
    • Maegan says

      September 23, 2017 at 4:19 pm

      Hi Tommie! I don’t provide nutritional information because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you use into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps! Enjoy!

      Reply
      • Jenny says

        March 22, 2021 at 10:10 pm

        Hi can I use sugar free syrup as a replacement

      • The BakerMama says

        March 25, 2021 at 5:11 pm

        Hi Jenny! Yes, it should work just as great as long as it is the consistency of maple syrup. Enjoy!

  22. SP Serda says

    September 24, 2017 at 11:43 am

    Loved it! Added 1 small banana and 1/2 cup chopped walnuts (because everything is better with walnuts). Cooked for 1 hour.

    Reply
  23. Paige says

    September 25, 2017 at 7:46 am

    I just made this yesterday and was super excited about it. However, I had it for breakfast this morning and it is a little chewy. Did I do something wrong? I ended up cooking for about 40 minutes but otherwise stuck to the recipe. Help!

    Reply
    • Maegan says

      September 25, 2017 at 9:30 pm

      Hi Paige! I’m wondering if you over-baked it? How did you store it overnight?

      Reply
      • Paige says

        September 26, 2017 at 7:32 am

        I guess I might have over baked it. It looked very high and fluffy when I took it out of the oven but it came down as it was cooling. We were going out so I had to put it away earlier that I would have liked but I put it in a Tupperware container and put it in the fridge as you suggested. What do you think?

      • Maegan says

        September 28, 2017 at 12:30 pm

        Definitely could be that you overbaked it or that you took it out of the pan before it was completely cooled. You want it to be completely cooled before sealing it in a container in the fridge. Hope this helps for next time.

  24. CC says

    September 30, 2017 at 12:27 pm

    I wonder how many calories this recipe is. Do you by chance know?

    Reply
    • Maegan says

      October 2, 2017 at 11:10 pm

      Hi CC! I don’t provide nutritional information because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you use into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps! Enjoy!

      Reply
  25. Juan says

    October 1, 2017 at 6:29 pm

    Hi, thanks for sharing, this looks delicious. Is it possible to use natural pumpkin instead of the canned one? If so, how would the preparation differ?

    Reply
    • Maegan says

      October 2, 2017 at 11:11 pm

      Hi Juan! Absolutely, there are a little less than 2 cups of pure pumpkin in a 15 ounce can so just substitute with a little less than 2 cups of natural pumpkin. Enjoy!

      Reply
  26. Melissa says

    October 3, 2017 at 10:25 am

    Could I substitute honey for the maple syrup?

    Reply
    • Maegan says

      October 3, 2017 at 11:04 am

      Hi Melissa! Absolutely, honey is a great substitute. Enjoy!

      Reply
  27. Katie says

    October 4, 2017 at 6:42 am

    Wonderful! I only added 1/4 cup maple syrup, and then stirred in 1/4 cup each of raisins and walnuts at the end. Superb! I’ve tried several other gluten free pumpkin loaves and this one takes the cake. So good!

    Reply
    • Maegan says

      October 4, 2017 at 1:56 pm

      So great to hear, Katie! Thanks for sharing. Enjoy! 🙂

      Reply
  28. Tori says

    October 4, 2017 at 11:38 am

    Hi! Do you need to blend it? Or could you use oat flour?

    Reply
    • Maegan says

      October 4, 2017 at 1:26 pm

      Hi Tori! I haven’t tried the recipe with oat flour, but I assume just mixing it in with the other ingredients would work just great. Let me know how it turns out. Enjoy!

      Reply
  29. Kristen says

    October 9, 2017 at 3:24 pm

    I just made this bread and it came out really well!! I used 1/2 cup honey since I am allergic to maple syrup and I had to bake it for 40 minutes. I also added some vanilla. Next time I think I’ll try adding some raisins. I almost didn’t try it bc I thought the consistency would be “off” but this is a healthy pumpkin bread that actually tastes awesome!! Thanks!!!

    Reply
    • Maegan says

      October 9, 2017 at 6:00 pm

      Hi Kristen! Thanks so much for sharing! I’m so happy to hear you enjoyed it as much as we do. Isn’t it so yummy?! And thanks for sharing your substitution and addition success for others. Enjoy! 🙂

      Reply
  30. Sonya says

    October 9, 2017 at 7:23 pm

    My bread is doughy and soft is it supposed to be like that? I’m not thinking so but I would like to know

    Reply
    • Maegan says

      October 9, 2017 at 11:43 pm

      Hi Sonya! It certainly shouldn’t be doughy. Maybe your loaf needed to bake longer? Did you test the center of the loaf with a toothpick before removing it from the oven? It should be soft and moist with a tender texture, but not doughy.

      Reply
      • Sonya says

        October 12, 2017 at 6:37 pm

        I had put it in for longer and checked it every time, I’m thinking I somehow messed the recipe up but followed all instructions thanks anyway! Sonya ????

  31. Anonymouse says

    October 10, 2017 at 7:37 pm

    Hi 🙂

    This looks amazing! I can’t eat oats, though, in addition to not being able to eat gluten. Is there any gluten-free option that might be a substitute for the oats? From what I’ve read elsewhere, I’m thinking coconut flour might work, but the world of gluten-free baking is still new to me, heh. Thank you so much!

    Reply
    • Maegan says

      October 10, 2017 at 10:56 pm

      Hi! Yes, I think coconut flour is your best bet, but you could also try almond flour, chickpea flour, quinoa flour or rice flour. I hope this helps and I hope it turns out great for you! Enjoy!

      Reply
  32. Marlene says

    October 11, 2017 at 10:46 am

    Will the taste of the pumpkin bread be different based on the type of maple syrup? I personally have 2 types, amber and dark maple syrup, so I’m just wondering which would be best to use.

    Reply
    • Maegan says

      October 11, 2017 at 11:34 pm

      Hi Marlene! The bread will have a more robust maple flavor if you use dark maple syrup. The texture of the loaf will turn out the same. So just a matter of taste. Hope this helps. Enjoy!

      Reply
  33. Lauren says

    October 13, 2017 at 1:40 pm

    Hi! This looks awesome! Do you think it would make a difference if I used egg whites in place of the full eggs? Can’t wait to try it!

    Reply
    • Maegan says

      October 13, 2017 at 5:22 pm

      Hi Lauren! Yes, just substitute 2 egg whites for each egg. So 4 egg whites total. Enjoy!

      Reply
  34. Kim says

    November 1, 2017 at 4:38 pm

    I was wondering if this would work to bake as muffins? I am also wondering if I could try using half oats and half coconut flour?

    Reply
    • Maegan says

      November 4, 2017 at 9:08 pm

      Hi Kim! Yes, you can definitely bake the recipe into muffins. You will just need to reduce the baking time so not to over-bake them. I haven’t tried the recipe with coconut flour, so I can’t say how it would turn out, but I think it’s certainly worth a try. Enjoy!

      Reply
  35. Ashley says

    November 5, 2017 at 10:23 am

    This recipe looks so yummy! I’m definitely going to try this one!

    Reply
  36. Nicole says

    December 3, 2017 at 5:11 pm

    Love the idea of using oats! Can’t wait to try this next weekend!

    Reply
  37. Lindsey says

    January 6, 2018 at 6:22 am

    Hello! I followed your recipe, and added one extra egg white and a scoop of vanilla protein powder! It’s in the oven now and I’m hoping it is as delicious as all the other commenters are saying!!!!

    Reply
  38. Paige says

    February 5, 2018 at 10:15 am

    Well, looks like applesauce isn’t a good substitute for eggs in this one! Just made it that way, baked it for an hour, and still couldn’t get a clean toothpick, so I just took it out. The inside is pretty gooey, but the kids still like it, so I guess I can’t complain too much!

    Reply
    • Maegan says

      February 5, 2018 at 11:02 pm

      Hi Paige! Thanks for sharing how substituting the eggs with applesauce turned out. I’ve only tested and baked the recipe with the eggs so it’s good for others to know these results. Glad to hear your little ones still enjoyed it! 🙂

      Reply
  39. Jennifer says

    February 13, 2018 at 10:18 am

    Can I add walnut pieces after blending?

    Reply
    • Maegan says

      February 14, 2018 at 12:27 am

      Hi Jennifer! Absolutely, enjoy!

      Reply
  40. Natalie Bonello says

    February 18, 2018 at 10:25 pm

    Hi! I was wondering if a veggie could be added to this? For example shredded carrots or zuchinni? Ive made a carrot “cake” recipe with similar ingredients (shredded carrots, oats, egg whites, and cinammon), not sure if the veggie would overtake the flavor?!

    Thanks!

    Reply
    • Maegan says

      February 19, 2018 at 11:39 pm

      Hi Natalie! I have a very similar recipe that uses fresh apples and turns out so delicious. You could substitute the apple with carrot or zucchini in this recipe: https://thebakermama.com/recipes/healthy-flourless-fresh-apple-bread/ Enjoy! 🙂

      Reply
  41. lilian says

    March 13, 2018 at 11:36 am

    Hie Maegan, is it ok if I only use pumpkin, eggs & baking powder for pumpkin bread?

    Reply
    • Maegan says

      March 14, 2018 at 12:24 am

      Hi Lilian! I wouldn’t recommend it. You’ll need the oats for texture and the maple syrup for some sweetness as pure pumpkin has no flavor.

      Reply
  42. Ozge says

    July 12, 2018 at 2:00 pm

    This was absolutely delicious. Thank you for sharing.

    Reply
  43. Sarah says

    August 29, 2018 at 2:07 pm

    I am having s tough time getting it to mix. I think I need to add some kind of liquid but what can I add to help with blending but not change flavor

    Reply
    • Maegan says

      August 30, 2018 at 1:38 pm

      Hi Sarah! You could try putting the pumpkin and eggs in the blender first so it catches the moist ingredients first. You could also add a little water at a time until it starts to blend easier. Or maybe some applesauce? Are you following all of the other ingredients exactly? Blenders definitely vary on how powerful they are. Hope this helps!

      Reply
      • Margo says

        June 11, 2020 at 5:54 pm

        This recipe is so thick that it stressed my Vitamix. Any suggestions?

      • The BakerMama says

        June 15, 2020 at 5:41 pm

        Hi Margo! You could try adding a tablespoon of water at a time to thin it out and make it easier to blend. You don’t want it to be too thin so just adding enough water to get it to blend is best. Hope this helps. Enjoy!

  44. Dana says

    September 4, 2018 at 4:06 pm

    After a blender blunder with the flourless banana bread recipe (which resulted in delicious muffins after some elbow grease was applied) I opted to blend the oats using my Vitamix to make the oat flour and then transferred everything to the stand mixer.
    18 Minutes at 350°C and voila! Delicious pumpkin muffins! Double the recipe for one can of ED Smith’s 796mL pure pumpkin and you get 24 delectable muffins.
    Trying it now with the addition of chocolate chips after my 6 year old lovingly asked where they were when presented with the original recipe!
    Thanks for reviving my love for healthy baking!

    Reply
  45. Jolynn says

    September 8, 2018 at 3:20 pm

    Made 2 mini loafs today. Gluten free oats and eggwhites. Difficult getting it to mix in the blender-got it done. Delicious and Very moist.

    Reply
    • Lee. G says

      October 14, 2018 at 1:52 pm

      I tried today and frustration of it not blending in the blender, or my nitro bullet (only liquid in it is the maple syrup and eggs, not enough for it to blend)…ended up throwing away.

      Reply
      • Maegan says

        October 16, 2018 at 10:48 am

        Hi Lee! I’m sorry to hear it didn’t work out for you. The pumpkin should add most of the moisture to help it blend. A powerful blender should easily blend it.

  46. Katie says

    September 15, 2018 at 4:56 pm

    If I baked for a shorter time could I make these into cookies?

    Reply
    • Maegan says

      September 17, 2018 at 8:47 am

      Hi Katie! I’m not sure how well this batter would bake into cookies. You could certainly bake it into bars though by spreading the batter in an 8×8 inch baking dish and baking for about 20 minutes. Hope this helps. Enjoy!

      Reply
  47. Micky says

    September 20, 2018 at 5:12 pm

    Ok. Made this delicious healthy version of Fall Fav., Pumpkin Bread but I didn’t mix in my blender because I didn’t want the Oats to blend fine and I added an additional egg. Also I made a topping of a little butter, organic brown sugar and raw pumpkin seeds, crumbled on bread before cooking. Cooked exactly as directed, cooled in bread pan on elevated rack then inverted on plate, came out of pan fabulous. This is a winner, so delicious! Thanks for the recipe.

    Reply
  48. Jenn says

    September 22, 2018 at 1:19 pm

    Delicious and healthy! I also had to DOUBLE the baking time

    Reply
  49. Brenda says

    October 11, 2018 at 5:37 pm

    Hi! I found your recipes and have fallen in love. I wanted to share how I adapted your amazing pumpkin bread recipe to meet my family’s needs. We love lots of spice and flavor.

    These are the tweaks I made, and so far people love it. 4tsp Ceylon Cinnamon, just under 1/4 cup of water, a slightly rounded tsp of baking soda, and I did 1/4 cup maple and 1/4 cup honey. Bake time is 35 minutes, and I spread the batter out toward the edges of the pan so that the center isn’t too thick or undercooked.

    Please try sometime. ❤️

    Reply
    • Judy says

      October 1, 2019 at 4:53 pm

      I am interested in your alterations to this recipe. I felt it needed more flavor, so will add more spice next time. I thought 2 tsp pumpkin pie spice or Cinnamon, but maybe 4 tsp is what it really needs? Does the honey give it a better flavor? Thanks for your ideas.

      Reply
  50. Susan says

    October 18, 2018 at 11:05 am

    Do I have to use a blender or can I just use an electric mixer? Or maybe an immersion blender? I don’t like our blender! I could use the food processor but would prefer the mixer or immersion. Thanks!

    Reply
    • Maegan says

      October 21, 2018 at 11:50 pm

      Hi Susan! Unless your oats are already ground, I’d say you have to use a blender or food processor to mix the batter. In order to get the desired bread-like texture, the oats need to be ground and combined with the other ingredients. Hope this helps!

      Reply
  51. @SewSweatSocial says

    November 23, 2018 at 7:59 pm

    Omg! Delicious! I’m made them in mini loaf pans and added 6 scoops of collagen powder and 1/2 cup of dried raisins/cherries. Turned out great!!

    Reply
    • Maegan says

      November 23, 2018 at 11:50 pm

      So happy to hear! Love that your additions worked and tasted great!

      Reply
  52. Cristy says

    December 4, 2018 at 11:54 am

    Followed instructions exactly and baked for over an hour and still was not done…had to throw away…disappointing

    Reply
    • Maegan says

      December 4, 2018 at 10:05 pm

      Oh no! Did you follow the ingredients exactly too? What kind of pumpkin did you use?

      Reply
  53. Lee .G says

    December 10, 2018 at 8:27 pm

    Hey Megan, tried again after first attempt with that blender debacle….this time I put the oats in the food processor first and ground into flour then added the rest of the ingredients. Worked out great! Just wondering how to make it taste a bit more pumpkin pieish? (Was a bit bland).

    Reply
    • Maegan says

      January 24, 2019 at 7:24 pm

      Great to hear, Lee! You could try increasing the pumpkin pie spice or adding a teaspoon of cinnamon and if you add a bit more maple syrup it will bring out the spice flavors even more. Hope this helps!

      Reply
  54. Cidney D McGee says

    December 25, 2018 at 8:33 pm

    This turned out so amazing. I subbed 1 egg for applesauce and it turned out so moist and tasted great. I peared it with pears and yogart. MMMMMMMM. I cant believe I just started cooking this way. Thanks for the recipe. I buy oats all the time so this is a keeper!!!

    Reply
  55. Cathy says

    February 26, 2019 at 10:49 am

    Mixing it in the blender it got warm. Very thick batter is that correct? Am waiting for it to come out of the oven.

    Reply
    • Maegan says

      March 9, 2019 at 9:14 am

      Hi Cathy! The batter will be thick. It should be well blended, but not warm to the point of it already starting to cook the eggs as that will effect the outcome once baked. Hope it turned out great for you!

      Reply
  56. Jenette says

    March 4, 2019 at 12:54 pm

    Just wondering could i use unsweetened applesauce instead of maple syrup

    Reply
    • Maegan says

      March 9, 2019 at 8:09 am

      Hi Jenette! I haven’t tried the recipe with applesauce so I couldn’t say for sure, but I’m thinking applesauce will add too much moisture to an already moist loaf since it has more water content in it then maple syrup. You would probably need to adjust other ingredients in the recipe to accommodate the applesauce. Hope this helps and that it works out just as great for you. Enjoy!

      Reply
  57. Dorinda says

    March 31, 2019 at 2:34 pm

    Hi Maegen,
    Thanx for sharing these flourless bread recipes. Have been making loaf pan breads this winter to go with soups. Was happy to find these that are simple and healthy. Was motivated to create one myself with your basic ratios. Following your recipe for oats, eggs, baking Soda; I then added a can of cranberry sauce, 1tsp of cinnamon, 1/2 tsp of cardamom. The second time I tried it I just stirred the cranberry sauce in at the end to keep some whole berries. Because I love cranberries I added some dried cranberries as well and walnuts. For me the recipe is a little more enjoyable with 1/8 of a teaspoon of salt. No extra sugar is needed. I can’t wait to try more creations.. Thank you again

    Reply
  58. Eryn Keenan says

    May 25, 2019 at 9:32 am

    How moist does this turn out? I like my breads to be very soft and moist, any suggestions on added ingredients or substitutions?

    Reply
    • Maegan says

      May 29, 2019 at 4:16 pm

      Hi Eryn! This loaf turns out very moist yet has a nice bread texture thanks to the pumpkin and maple syrup. I wouldn’t suggest adding any more moisture to the recipe as it might not bake up. Enjoy!

      Reply
  59. Pam Studer says

    August 11, 2019 at 7:47 am

    Your flourless banana bread recipe just made my life ????????????! I have celiac disease and therefore cannot eat anything with gluten. I do not care for the various highly processed gluten free “ flours”, they are so high in carbs and calories ! I had ripe bananas and was craving banana bread so thought I’d look for a flourless recipe and found yours! What a fabulous treat!! Thank goodness for gluten free oats as well! Now I want to try the pumpkin bread! Thank you for these amazing recipes!!!!

    Pam Studer

    Reply
    • Maegan says

      August 11, 2019 at 8:30 am

      Yay, Pam! I’m so happy to hear you baked and love it! I completely agree that just simply using gluten free oats rather than processed gluten free flours is the way to go. I hope you get to try the pumpkin bread soon. Enjoy!

      Reply
  60. Kayla says

    August 11, 2019 at 7:58 pm

    I made this tonight and followed all the instructions but the consistency felt almost slimy in some areas and the entire bottom tasted like egg yolks? Lol. I’m a little unsure if that’s how it’s supposed to be or if something happened during the cooking process?
    Smells delicious!

    Reply
    • Maegan says

      August 13, 2019 at 7:50 am

      Hi Kayla! Oh no, are you sure you blended the batter really well? It sounds like the eggs were not blended well enough into the batter.

      Reply
  61. Victoria says

    August 12, 2019 at 12:34 pm

    Is there a way to cut down on the sugar in this recipe?

    Reply
    • Maegan says

      August 13, 2019 at 7:50 am

      Hi Victoria! You could definitely try adding less maple syrup if you prefer it to be less sweet. Enjoy!

      Reply
  62. Suzanne says

    September 30, 2019 at 1:31 pm

    This looks so good! It is amazing that it can have that consistency without the flour! Does this work for any other kinds of breads?

    Reply
    • Maegan says

      January 3, 2020 at 9:08 am

      Hi Suzanne! It’s amazing! I have several delicious flourless bread recipes I’d recommend: https://thebakermama.com/recipes/the-most-amazing-flourless-quick-bread-recipes/

      Reply
  63. Vanessa says

    September 30, 2019 at 1:31 pm

    Thanks for sharing! Does it keep long?

    Reply
    • Maegan says

      January 3, 2020 at 9:07 am

      Hi Vanessa! It keeps great in the refrigerator for up to a week. Enjoy!

      Reply
  64. Judy says

    October 1, 2019 at 4:47 pm

    I was looking for a flour-less option for our bake sale this month. [1] I don’t have a blender, but used my food processor instead. Next time, I will pulse the oats first, before I put all the other ingredients in. [2] “Healthy” means “not as sweet as you were expecting.” This is probably an acquired taste. [3] Not nearly enough spice for my taste. Next time, I will double the spice. It just needs more . . . something. If I’m going to get used to “healthy / not sweet,” I have to have something else to occupy my taste buds. [4] I made 6 muffins (20 minutes) and 30 mini muffins (12 minutes) from this recipe. Thanks for sharing this recipe.

    Reply
    • Judy says

      October 3, 2019 at 8:14 am

      I made a 2nd batch of mini muffins. This time I pulsed the oats first in the food processor, then added the other ingredients. In addition to the 1 tsp of pumpkin pie spice, I added 1 tsp cinnamon and 1/4 tsp cloves. I used 1/4 cup maple syrup and 1/4 cup honey. This time I am happier with the flavor. They are also a darker color (probably because of the increased spices). Thanks for the great flour-less recipe.

      Reply
  65. Kelly says

    October 11, 2019 at 10:16 pm

    I’m making the pumpkin bread tomorrow, I already know I am going to love it because I’m obsessed with the banana bread recipe. I’m lazy and use Bob’s Red Mill oat flour and I made it a million times. Then I added raisins and walnuts and it’s unbelievable! Thanks for perfect and healthy recipes! You are the best!

    Reply
  66. Dani says

    October 23, 2019 at 9:13 am

    This recipe is magical.
    I made mini muffins instead of bread. I’m prefacing my review by saying that I don’t like pumpkin flavored anything.

    Let me tell ya…they are delicious. My 9 month old thought she had won the lottery and my 5 year old (VERY harsh critic) wouldn’t stop eating them.

    I only made a half batch which was a horrible mistake. They are gone.

    Reply
  67. katie says

    November 3, 2019 at 9:42 pm

    This might be a silly question but you do cook the oats first and then blend with all ingredients?
    Not sure if used the correct type of oats, I cooked it for over an hour but it stayed like oatmeal 🙁
    Smells so good though!

    Reply
    • Maegan says

      January 3, 2020 at 8:41 am

      Hi Katie! No, you just use raw oats. Either old-fashioned or quick-cooking. Don’t use steel cut oats though. You might have over-blended the batter which would cause the oatmeal to get warm and start cooking, resulting in an oatmeal-like texture to the bread.

      Reply
  68. Erin says

    November 14, 2019 at 5:56 pm

    Delish! I made mini muffins that were done at 10 mins. And a large muffin that was done at 20.

    Reply
    • Erin says

      November 14, 2019 at 6:02 pm

      OH! … I forgot- I used a tablespoon of then spice 🙂

      Reply
  69. Liz says

    November 20, 2019 at 7:02 pm

    Hey! I just tried to make this, I did it per recipe except I used a slightly smaller loaf pan and I don’t think mine turned out right. Mine turned out to be very gooey and sticky on the inside- is this normal or did my pan cause it not to turn out properly?
    Thanks!

    Reply
    • Maegan says

      January 3, 2020 at 8:17 am

      Hi Liz! It could be the smaller pan or that you might have over-blended the batter which would cause the oatmeal to start cooking before you bake the bread resulting in an oatmeal-like texture to the loaf.

      Reply
  70. Dorothy Scherr says

    December 30, 2019 at 1:24 am

    Well, I used mixer. 3 eggs WAY to much, tastes eggy
    I had no maple syrup, so I substituted 1/4 cup stevia. Dissolved on hot water. I added about 1/8 ,cup grapeseed oil to compensate for loss of liquid from no maple syrup. Applesauce would have been better. So it was very wet at 30 minutes
    I baked it for another 30, then turned off the oven and left it for 30. Maple syrup. Or honey would have been much better. And Stevia didn’t make it sweet At all!

    So back to buy more maple syrup and try again! And more stevia for my diabetic brother.

    Reply
    • Maegan says

      January 3, 2020 at 6:42 am

      Hi Dorothy! I would definitely recommend using a blender or using already ground oats. I haven’t tested this recipe with stevia so I have no tips for how best to use it in this recipe successfully. I hope it turns out just as great when you try again!

      Reply
  71. Jessica says

    March 4, 2020 at 9:17 am

    Hi Maegan! I’m just starting out baking and meal prepping. How long do you think this is freezer friendly for? And should I just seal it in a gallon plastic bag for the freezer?

    Reply
    • The BakerMama says

      March 20, 2020 at 1:11 pm

      Hi Jessica! If stored properly in the freezer, this bread will maintain great quality for 2-3 months. The best way to freeze it is to let it cool completely and wrap it tightly in plastic wrap and then put it into a freezer-safe baggie before storing in the freezer. The key is wrapping the bread as airtight as possible. To thaw it, let it sit on the counter for several hours. Hope this helps. Enjoy!

      Reply
  72. Joyce Smith says

    March 8, 2020 at 9:57 pm

    Couldn’t look through all the comments, but has anyone tried using a bit of vinegar to help react with the baking soda which would then help with the rise of the bread? Just a thought.

    Reply
  73. Julie says

    March 24, 2020 at 12:47 am

    Looks amazing! To make it diabetic friendly do you think you could use sugar free syrup?

    Reply
    • The BakerMama says

      March 25, 2020 at 6:40 pm

      Hi Julie! Absolutely, I’ve used sugar free syrup in this recipe and it works just great. Enjoy!

      Reply
  74. Lilibe says

    May 25, 2020 at 8:49 am

    Can I substitute maple syrup for honey?

    Reply
    • The BakerMama says

      May 25, 2020 at 5:56 pm

      Hi Lilibe! Yes, maple syrup is a great substitute. Enjoy!

      Reply
  75. Annie says

    August 5, 2020 at 2:45 pm

    I love how easy and healthy this recipe is but it did not turn out for me. I can actually taste the eggs in it. My first bite tasted like pumpkin spice flavored scrambled eggs.

    Reply
    • The BakerMama says

      August 18, 2020 at 11:33 am

      Hi Annie! Oh goodness, it sounds like you over-blended the batter to the point where your batter started to get warm and cook the eggs before you even baked it. If the batter is over-blended, it won’t bake up properly and will take on the texture of oatmeal instead of quick bread. I hope you get a chance to try it again soon!

      Reply
  76. Leslie Singer says

    October 3, 2020 at 4:40 pm

    2nd time making this in a week. 1st time with my teaching pod, now for my hubby! Thank you for this tasty GF lactose free recipe!!

    ★★★★★

    Reply
  77. Cheryl says

    October 7, 2020 at 7:08 pm

    This recipe is so tasty, easy to make and healthy! My grandson was helping me and he wanted to make them into muffins and they turned out perfect. I will be making this a lot!

    ★★★★★

    Reply
    • The BakerMama says

      October 17, 2020 at 3:19 pm

      Hi Cheryl! So happy to hear! I hope y’all continue to enjoy!

      Reply
  78. Susie says

    October 14, 2020 at 4:31 pm

    Delicious!!! Always looking for a recipe that I can easily make gluten free. I did use half maple syrup and half stevia, plus added some walnuts and raisins. It is soooo good!! Thank you, this is a keeper!

    ★★★★★

    Reply
  79. Jamie says

    October 24, 2020 at 4:22 pm

    I loved this! I plugged it into my Lose It! app. This is the general nutritional information. Depending on the brands you use, there may be a slight variation in counts, but you can use his as a target:
    10 servings. The counts listed are for one slice (1/10 of the loaf)
    Calories: 126
    Total fat: 2.2g (.4g saturated fat)
    Cholesterol: 34mg
    Sodium: 14.9mg
    Total carbs: 24.5g (3.3g fiber, sugars 12.4g)
    Protein: 3.9g

    ★★★★★

    Reply
  80. Tahira Raza says

    October 31, 2020 at 6:56 am

    Hi there! I’m so excited to make this 🙂 However my blender is sadly broken and I haven’t gotten a chance to get a new one 🙁 Could I use an electronic mixer or food processor instead, if I make the oat flour beforehand?

    Reply
    • The BakerMama says

      November 14, 2020 at 5:25 pm

      Hi Tahira! If you make the oat flour beforehand, I would recommend just mixing it in a bowl with a stand mixer or hand mixer. Enjoy!

      Reply
  81. Shannon says

    November 11, 2020 at 6:29 pm

    I really enjoyed this recipe but am one of those having trouble with it not baking through in the 30 mins. Could the fact that I’m using a food processor in lieu of a blender be the issue? How blended or fine should the oats be when you finish blending?

    ★★★★

    Reply
    • The BakerMama says

      November 14, 2020 at 4:57 pm

      Hi Shannon! If you overblend the batter, the oats will warm and start to cook like oatmeal which prevents the loaf from baking into a bread-like texture. It’s best to use a blender and blend just until the ingredients are combined. The oats should be ground into the batter. Hope this helps. Enjoy!

      Reply
  82. Ashley says

    November 15, 2020 at 7:17 pm

    SO GOOD! I can’t wait to make it again and again!

    ★★★★★

    Reply
  83. Hayley says

    November 19, 2020 at 3:17 pm

    Hi!
    Can you make this with just egg whites?

    Reply
    • The BakerMama says

      November 22, 2020 at 4:26 pm

      Hi Hayley! Yes, I recommend substituting 2 eggs whites for each egg called for in the recipe. Enjoy!

      Reply
  84. Ryan says

    December 1, 2020 at 11:41 am

    I have made this twice.. once with eggs then the next time replaced egg with applesauce. Both were delicious!

    ★★★★★

    Reply
  85. Ana Rawson says

    December 20, 2020 at 1:49 pm

    Hi, can I blend the Oats first and then blend the rest of the ingredients in a wold?

    Reply
    • The BakerMama says

      December 24, 2020 at 2:08 pm

      Hi Ana! Yes, but if you blend the oats first then just stir them into the other blended ingredients. You don’t want to double blend the oats. Enjoy!

      Reply
      • Ann says

        December 7, 2021 at 10:41 am

        Recipe sounds really good.
        Wondering if it should be 2 cups old-fashioned or quick cooking oats (whole) or do you process them to a flour? Thanks

      • The BakerMama says

        December 11, 2021 at 6:15 am

        Hi Ann! It’s so delicious. It should be 2 cups of whole oats that will then be blended with the other ingredients to create the bread batter. Hope this helps. Enjoy!

  86. Taelor says

    January 3, 2021 at 4:18 pm

    I just made this pumpkin bread and the banana one and I can’t say enough great things!! Clean up is so easy because the blender is the only thing I needed instead of countless bowls and mixing spoons, etc. The breads both came out so moist and delicious. I fed a table of guys and they all loved both the pumpkin and banana.

    The only alterations I made:
    I used honey instead of syrup in both recipes.
    I mixed cinnamon, nutmeg, and walnuts in the banana bread and a touch more cinnamon on top (under the topping bananas).
    I topped the pumpkin bread with more pumpkin pie spice powder and walnuts for an added crunch/texture. Both of these are 10/10 and I’m so relieved to finally have found a good healthy bread recipe because all my previous attempts haven’t ended up as great.
    Thank you so much!
    Served with butter and drizzled with honey.

    ★★★★★

    Reply
  87. Loretta says

    April 23, 2021 at 9:56 am

    What can you use instead of eggs thanks
    Loretta

    ★★★★★

    Reply
    • The BakerMama says

      May 1, 2021 at 10:58 am

      Hi Loretta! You can use 1/4 cup of applesauce or an additional 1/4 cup pure pumpkin puree to replace each egg. Hope this helps. Enjoy!

      Reply
  88. Millie says

    August 17, 2021 at 2:49 pm

    I love it with pumpkin but can I use sweet potato instead yo change a bit?

    ★★★★

    Reply
    • The BakerMama says

      August 30, 2021 at 7:09 am

      Hi Millie! Yes, you can definitely substitute sweet potato puree for the pure pumpkin. The bread will still bake up and taste great! Enjoy!

      Reply
  89. Anne says

    September 30, 2021 at 9:15 am

    This and the healthy apple bread are amazing!! Especially once I figured out to add the oats after an initial blending cycle because my first loaf of apple bread was basically baked oatmeal lol
    Could these possibly be made into muffins? I happen to know a little person who will only eat quick breads in mini muffin form but want to try this to have a healthier option than the usual recipes.

    ★★★★★

    Reply
    • The BakerMama says

      October 4, 2021 at 10:57 pm

      Hi Anne! Yay, so happy to hear you’re enjoying these recipes. Yes, you can definitely bake the recipe into muffins. Regular size muffins will take about 18-20 minutes to bake. Enjoy!

      Reply
  90. Susan King says

    November 27, 2021 at 8:12 am

    This bread is amazing. My daughter has to eat gluten free since she has celiac and Crohn’s disease. I made this with Thanksgiving and everyone loved it. Can’t wait to try the banana bread with peanut butter and chocolate chips. I personally love the banana bread swirled with Nutella. Thanks for the recipe. Have both of your books. Love them!!❤️

    Reply

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Don't worry, brie happy! 😜 If you liked my reci Don't worry, brie happy! 😜 If you liked my recipe for grilled brie with strawberries, you'll LOVE this version made with grilled peaches, pesto, and basil. A fresh summer appetizer that everyone enjoys and it's SO easy to make! 🧀🍑 #TheBakerMama

Ingredients:

1 (8 ounce) wheel soft-ripened brie cheese
3 fresh peaches
1 crusty baguette
Olive oil
1/4 cup prepared pesto
2 tablespoons chopped fresh basil
Sea salt

Instructions:
1. Preheat the grill to medium heat and brush the grates with oil.
2. Slice the peaches in half and remove the pits.
3. Slice the baguette into ¼ inch thick slices.
4. Place baguette slices, peaches (cut side up) and brie wheel on a baking sheet and brush the tops of everything with olive oil.
5. Put everything on the grill with the olive oiled sides down. Brush the tops of the baguette slices and brie wheel with olive oil while the bottoms are grilling.
6. Grill until you have beautiful grill marks and then flip the brie and baguette slices.
7. Remove everything from the grill once the peaches are soft with good grill marks, the brie is melted (about 2-3 minutes per side) and the baguette slices are toasted on both sides.
8. Transfer the brie to a serving plate.
9. Dice four of the grilled peach halves. Slice the other two peach halves into thin slices.
10. Place the diced peaches on top of the grilled brie.
11. Drizzle with the pesto and garnish with the chopped fresh basil.
12. Sprinkle it with a little sea salt.
13. Serve with grilled baguette and peach slices. Enjoy!
Fabulous 4th with family & friends! ❤️ Fabulous 4th with family & friends! ❤️
Happy 4th, friends! I hope y’all have a sweet an Happy 4th, friends! I hope y’all have a sweet and safe day of celebrating! 🇺🇸❤️💥🎉

These are the dessert recipes from the Patriotic Picnic Spread in my Spectacular Spreads Cookbook:
🍒 Cherry Pie Bites
🍫 S’mores Brownie Bites
🎉 Patriotic Party Mix
⭐️ Star-Shaped Rice Krispies Treats

Tasty treats that are great for today or any party! 😋🎉 #TheBakerMama #SpectacularSpreadsCookbook

https://thebakermama.com/spectacular-spreads/
HOT DOG! This festive American flag inspired Hot D HOT DOG! This festive American flag inspired Hot Dog Board is so easy to create and the perfect patriotic way to serve hot dogs on the 4th of July! 🌭❤️💙 Everyone oohs and aahs over the presentation and deliciousness when I prep and serve this board for our family get-together. Click the link in my profile @thebakermama for more details and inspiration! 🇺🇸 #BoardsByTheBakerMama #TheBakerMama

https://thebakermama.com/recipes/hot-dog-flag-board/
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Hi, I’m Maegan!

Maegan, the BakerMama

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