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.

Healthy Flourless Pumpkin Bread by The BakerMama

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.

Healthy Flourless Pumpkin Bread by The BakerMama

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
Healthy Flourless Pumpkin Bread by The BakerMama

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.
Healthy Flourless Pumpkin Bread by The BakerMama

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!

Healthy Flourless Pumpkin Bread by The BakerMama

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!

Cinnamon Swirled Pumpkin bread, Pecan Pie Bites, Fresh Apple Cake, Pumpkin Cornbread

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!


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Healthy Flourless Pumpkin Bread by The BakerMama

Healthy Flourless Pumpkin Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 23 reviews
  • Author: Maegan – The BakerMama
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 10
  • Category: Breakfast


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.


  • 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)


  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.


Use gluten free oats if you want the bread to be gluten free.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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  1. Hi Maegan,
    Thank you for sharing your great recipes- love them all- esp the oatmeal recipes.
    writing to ask if the pumpkin, apple oat loaves are ok to freeze?
    Thank you,
    Regards, Ximena

    1. Hi, Ximena! Yes! To freeze, wrap tightly in plastic wrap and then place in a freezer safe baggie or wrap in a layer of foil. Freeze for up to two months. Thaw, loosely covered, at room temperature.

  2. After trial and error I’ve changed the recipe as follows:
    1. I use a muffin tin rather than a single loaf pan. The muffins are drier and more fully cooked in the center than when I use a loaf pan.
    2. Add ½ tsp of vanilla extract
    3. Add pinch of salt
    4. I add chopped walnuts to increase nutritional value plus I found I needed to add more flavor and texture.
    5. Cut maple syrup by two tablespoons. Didn’t feel it made any difference to the taste.

    1. Hi, Jzzy55! Oh, goodness! Sounds like you’re ready for your own baking blog! That sounds wonderful. Thank you for sharing.

  3. Delicious for a healthy dessert or tea time snack! I used what I had in the home, which meant pronutro (a plant protein breakfast with a flour-like texture) instead of oats, honey instead of syrup, and fresh pumpkin cubes that I just cooked and mashed, which was probably a little more than the recipe called for. Also a tblspn cinnamon with a pinch of nutmeg added. The result was a more moist bread, but absolutely delicious with a lovely flavour! This will definitely become one of my new favourite go-to recipes!

    1. Hi Sarah! It sounds like you over blended the oats which would cause them to start warming and cooking into oatmeal. This prevents the loaf from baking into a bread-like texture. I’m so bummed it didn’t turn out the way it’s supposed to for you because it’s truly any amazing quick bread. I hope you get to try it again soon!

  4. It takes much longer than 30 minutes to bake, more like one hour! After blending dry ingredients in a blender, transfer them to a mixing bowl, then add wet ingredients and mix everything together with a large spoon. A bit of salt and a little more spice would have made this bread better. I substituted honey for maple syrup because honey is what wash on hand. What resulted was a very dense and moist bread a little lacking in flavor.

    1. Hi, Kathy! Do you by any chance live at a high elevation? I’ve heard from some of my mountain-dwelling friends that it takes longer to cook up there. And yes, honey will make the batter thicker and the bread very dense. Maple syrup is important to the texture of the bread.

  5. I have celiac and cannot tolerate oats, is there something else I can use it justeave them out?

    1. Hi, Anshirley! The bread gets all of its texture from the oats, so I would probably seek out a recipe that does not have them in it.

  6. I have oat flour and will do some experimenting for volume? Bob’s Red Mill has a great variety of gluten free flours, oat flour being one of them.

  7. Hello BakerMama
    I made the bread and it turned out pretty good and I like that it’s pretty much sugar-free Besides the maple syrup. Great recipe I recommend it to anyone especially those who love pumpkin. 30 minutes, I believe, is not enough to cook it as I had to add an additional 25 minutes to the baking for it to be completely done.

    1. Hi, Denise! Hmmm… I have made this bread so many times and never had it take so long to bake. I wonder if your oven temp is off a bit? Or are you baking at a high altitude? I’m so happy you enjoyed it!

      1. Hi
        I baked it at 350 and it’s in a gas oven which makes me insane because it doesn’t cook things the way I want it to, but it was totally fine. Having to bake it an additional 25 minutes was no problem for me because it turned out super Duper delicious. Thank you for posting the recipe and I will definitely be trying some of the other recipes that you have posted.

      1. Hi Britney! It definitely shouldn’t take that long to bake through. Have you tried checking your oven with an oven temperature gauge? It could be that your oven is not heating accurately.

  8. the absolute worst thing I have ever made, right in the garbage!!!
    1st of all it shouldn’t be made in a blender, it took me forever to clean the blender, a mixer would have been much better..
    2nd of all it was like eating a lump of heavy nothing, and no i didn’t over mix, there was no taste to it at all.
    I feel so cheated, like I wish I could get a refund for all the ingredients I wasted.

    1. Hi Sally! I hate to hear this as this is a tried and true recipe that we and many others enjoy regularly. I’m sorry it didn’t bake up the way it’s supposed to for you and I wish I could help you troubleshoot what went wrong, but it sounds like it’s just not the recipe for you.

  9. turned out very good, added mini chocolate chips on top. nice and moist. I did have to cook 25 minutes longer but ovens are different. thanks for the recipe

    1. Hi, Robin! So true. Ovens can be so finicky. I have had to put oven thermometers in mine before. I’m so glad you enjoyed it!

  10. Hi,
    I made this loaf this evening and it was delicious. I had to bake it an extra 10 mins, but came out fine.

    Thanks so much for a quick and easy recipe to eat with my coffee. It’s not too sweet, which I love with the savory taste of pumpkin spice!

  11. WOW!! my husband and I just tried a piece of this bread, it’s incredible! I made 2 amendments: no maple syrup, and I added a TBS of cinnamon. it is incredibly moist and delicious! thank you for the recipe Maegan! it was so good I shared it with my Dad, tomorrow he is making your pumpkin bread!

  12. Can you use frozen pumpkin instead of tinned? I have a lot this year! How would you cook it if you can use it? I’ve only used in curries before.

    1. Hi Vicky! I haven’t tested the recipe with frozen pumpkin so I can’t say for sure how it would turn out. I think if the frozen pumpkin is the same texture as canned pure pumpkin once it’s defrosted, it would work great as a replacement! I hope you get to try it and that it turns out just as great. Enjoy!

      1. Hi, Chonny! I haven’t tried it myself, but I have had several people message me about substituting with flax eggs and that it was successful. It’s certainly worth a try as the flax eggs would compliment this recipe well. Enjoy! ❤️

  13. 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!!❤️

  14. 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.

    1. 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!

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

    1. 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!

  15. 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.

    1. 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!

      1. 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

      2. 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!

  16. 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?

    1. 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!

  17. 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?

    1. 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!

  18. 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

  19. 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!

  20. 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!

  21. 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!!

  22. 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.

    1. 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!

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

  23. 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.

  24. 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?

    1. 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!

  25. 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.

    1. 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!

  26. 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?

    1. 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.

  27. 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!

    1. 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.

  28. 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.

  29. 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!

  30. 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.

    1. 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.

  31. 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?

  32. 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!

    1. 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.

  33. 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

    1. 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!

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

    1. 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!

  35. 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

    1. 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!

    1. 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!

  36. 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!!!

  37. 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).

    1. 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!

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

  39. 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!!

  40. 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!

    1. 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!

  41. 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. ❤️

    1. 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.

  42. 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.

    1. 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!

  43. 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.

    1. 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.

      1. 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.

  44. 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!

  45. 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

    1. 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!

      1. 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!

    1. 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.

  46. 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?!


  47. 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!

    1. 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! 🙂

  48. 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!!!!

  49. 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?

    1. 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!

  50. 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!

  51. 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.

    1. 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!

  52. 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!

    1. 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!

    1. 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.

      1. 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 ????

  53. 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!!!

    1. 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! 🙂

    1. 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!

  54. 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!

  55. 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?

    1. 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!

  56. 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!

      1. 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?

      2. 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.

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

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

  58. 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.

  59. 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!

    1. 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!

  60. 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?

    1. 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!

  61. 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!

    1. 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!

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

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

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

      1. 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

      2. 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.

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


      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 %

  62. 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 ????

    1. 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.

  63. 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!

    1. 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!

    2. 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
      Mix the flax seed meal and water. Let it sit for 5 minutes until it thickens, then use.

  64. 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. 🙂

    1. 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.

      1. 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.

      2. 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!

      3. 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!

  65. 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!

  66. 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! 🙂

  67. 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. 🙂

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

      2. 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!!

      3. 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!

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

  68. 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!

    1. 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! 🙂

  69. 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?

    1. 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.

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

      2. 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.

    2. 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.

      1. 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!

      2. 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.

      3. 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.

      1. 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!