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!

xoxo,

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Healthy Flourless Pumpkin Bread by The BakerMama

Healthy Flourless Pumpkin Bread

  • Author: Maegan – The BakerMama
  • 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

  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.

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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Comments

  1. 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!

  2. 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.

  3. 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.

  4. 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.