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.
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?!
Thanks!
Hi Natalie! I have a very similar recipe that uses fresh apples and turns out so delicious. You could substitute the apple with carrot or zucchini in this recipe: https://thebakermama.com/recipes/healthy-flourless-fresh-apple-bread/ Enjoy! 🙂
Can I add walnut pieces after blending?
Hi Jennifer! Absolutely, enjoy!
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!
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! 🙂
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!!!!
Love the idea of using oats! Can’t wait to try this next weekend!
This recipe looks so yummy! I’m definitely going to try this one!
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?
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!
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!
Hi Lauren! Yes, just substitute 2 egg whites for each egg. So 4 egg whites total. Enjoy!
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.
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!
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!
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!