It takes just 6 ingredients to make this hearty loaf of Healthy Flourless Pumpkin Bread that’s naturally sweetened with maple syrup. It’s perfection, any way you slice it.
Yay! A Healthy Pumpkin Bread Recipe
I keep cans of pumpkin stocked in our pantry year-round. It’s such a flexible and fabulous ingredient to bake and cook with. Muffins, pancakes, waffles, chili, cakes, pies, you name it, pumpkin brings a delicate texture and delicious flavor to everything its added to. So many of you bake and love my Healthy 5-Ingredient Flourless Banana Bread recipe that I decided to create a pumpkin version.
Watch me Make Healthy Flourless Pumpkin Bread
Step into the kitchen with me to bake a loaf of flourless pumpkin bread.
Naturally Sweet
I feel like most pumpkin bread recipes are super sweet and indulgent though. Don’t get me wrong, I love my sweets and indulgences, but pumpkin is healthy in itself so why not feature it in more healthier recipes too?! A yummy bread you can bake with ingredients you more than likely already have on hand (no specialty gluten-free flours or coconut oil), that’s quick to get into the oven and that you can feel great about eating often.
Hearty oats, pure pumpkin, maple syrup, eggs, baking soda and pumpkin spice are all easily blended in the blender to create the batter for this bread.
You’d never know it doesn’t have flour, oil or butter, salt or granulated sugar in it. And, in case simplicity is your thing, skip the bowl and the whisk. With this recipe, there’s no need to stir. You just blend all of the wet ingredients and dry ingredients together in your blender.
What Do I Need to Make Flourless Pumpkin Bread?
- Old-fashioned or quick cooking oats
- Canned pure pumpkin
- Maple syrup
- Large eggs
- Baking soda
- Pumpkin pie spice (or just cinnamon)
- 9×5 loaf pan
Watch Me Make It
Step into the kitchen with me to bake up a loaf of this flour-free pumpkin bread.
How to Make Flourless Pumpkin Bread
- First, Preheat oven to 350°F. Lightly grease 9×5-inch loaf pan with non-stick cooking spray and set aside.
- Add all ingredients to a blender and blend until smooth and well combined.
Important: Be sure not to over blend the batter. If the batter is over blended, it will start to warm and cook the oats which prevents the loaf from baking into a bread-like texture. It will have the texture of oatmeal if the oats start cooking before you bake the bread.
- Pour batter into prepared loaf pan.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean. (If the top of the loaf is browned, but the center is not baked all the way through yet, simply cover the top with foil and let the loaf continue to bake until a toothpick inserted in the center comes out clean.)
- Let loaf cool completely in loaf pan. Store bread in an airtight container in the refrigerator.
This hearty, moist, slightly sweet loaf will win you over the first time you bake it and will become a bread you crave to bake over and over again. Be it for breakfast or a snack, it’s healthy and delish!
More Fall Baking
No need to wait for the leaves to start dropping to enjoy My Favorite Recipes for Fall Baking! From perfectly-spiced pumpkin bread to pecan pie bites and savory corn bread, you’re sure to fall for these autumn treats!
If you make this Healthy Flourless Pumpkin Bread, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Healthy Flourless Pumpkin Bread
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 10
- Category: Breakfast
Description
Pumpkin bread can be healthy! Just 6 ingredients is all it takes to make this healthy, hearty loaf that’s naturally sweetened with maple syrup.
Ingredients
- 2 cups old-fashioned or quick cooking oats
- 1 (15 ounce) can pure pumpkin
- 1/2 cup maple syrup
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice (or just cinnamon)
Instructions
- Preheat oven to 350°F. Lightly grease 9×5-inch loaf pan with non-stick cooking spray and set aside.
- Add all ingredients to a blender and blend until smooth and well combined. (Be sure not to over blend the batter. If the batter is over blended, it will start to warm and cook the oats which prevents the loaf from baking into a bread-like texture. It will have the texture of oatmeal if the oats start cooking before you bake the bread.)
- Pour batter into prepared loaf pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. (If the top of the loaf is browned, but the center is not baked all the way through yet, simply cover the top with foil and let the loaf continue to bake until a toothpick inserted in the center comes out clean.)
- Let loaf cool completely in loaf pan. Store bread in an airtight container in the refrigerator.
Notes
Use gluten free oats if you want the bread to be gluten free.
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.
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! 🙂
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!
Do you think the recipe would work, as is, in muffin tins instead of a loaf?
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!
this is great, thank you for sharing…
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?
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!
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!
Can I replace the maple syrup with applesauce?
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!
With the latest Grain-Free Vegan movement, what is a good substitute for GF Oats?
Hi Debbie! Oh goodness, I’m not sure what would work best for this recipe. Maybe try rice flour?
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?
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
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.
mine did take a little longer- I covered it with foil after 30 minutes for another 10-15 minutes.
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 %
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.