Just 6 ingredients is all it takes to make this hearty loaf of Healthy Flourless Pumpkin Bread that’s naturally sweetened with maple syrup.
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 recipes containing pumpkin 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, 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 pie spice are all easily blended in the blender to create the batter for this bread. You’d never know it doesn’t have flour or oil or butter or granulated sugar in it.
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! 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. 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.
This looks fabulous!! Can’t wait to try, I already have all of these ingredients!!
This looks so delicious!! Will definitely give it a try.Can this be frozen?
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!
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?
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.
I made this but didn’t understand why blender until it finished baking, I’ll know better next time.
Just made its super tasty! But it also seemed to flatten out. How can that be prevented?
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.
Thanks for getting back to me! I will make the recipe as is, I can’t wait to bake it tomorrow 🙂
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!
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! 🙂
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. 🙂
Hi Laurie! I use 100% pure maple syrup. I usually get it from Costco. Enjoy!
Meagan can anything be substituted for the maple syrup?
Hi Jan! You can substitute the maple syrup with honey or agave or a flavored jam, if desired. Hope this helps. Enjoy!
I swapped out the maple syrup with agave nectar to make it even healthier and it is still a delicious recipe!
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! 🙂
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!
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. 🙂
Hi Lindsey! Yes, honey is a great substitute for the maple syrup. Enjoy!
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.
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.
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!
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!
You can also use flax egg! (1 TBSP flax meal + 3 TBSP water = 1 egg)
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
Will the consistency be compromised if you do not add maple syrup or only the flavor? Thanks !
Hi Leigh! The consistency will definitely change because the maple syrup adds moisture.
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 ????
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.
LOVE the bread! Any idea how many calories per slice?
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!
Around 172 calories per slice. (: although I’m sure it can vary depending on what brand of ingredients you use.
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 %
I bake bread for over a hour 1/2. It’s still seems like it wasn’t done?
Hi Vaughn! It shouldn’t have to bake much longer than 30 minutes. Did you follow the ingredients and instructions exactly?