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.
My bread is doughy and soft is it supposed to be like that? I’m not thinking so but I would like to know
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.
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 ????
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!!!
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! 🙂
Hi! Do you need to blend it? Or could you use oat flour?
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!
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!
So great to hear, Katie! Thanks for sharing. Enjoy! 🙂
Could I substitute honey for the maple syrup?
Hi Melissa! Absolutely, honey is a great substitute. Enjoy!
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?
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!
I wonder how many calories this recipe is. Do you by chance know?
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!
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!
Hi Paige! I’m wondering if you over-baked it? How did you store it overnight?
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?
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.
Loved it! Added 1 small banana and 1/2 cup chopped walnuts (because everything is better with walnuts). Cooked for 1 hour.
I wish you gave the nutritional information. I don’t eat it if I don’t no that information.
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!
Hi can I use sugar free syrup as a replacement
Hi Jenny! Yes, it should work just as great as long as it is the consistency of maple syrup. Enjoy!