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.
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!
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!
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. ❤️
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.
Delicious and healthy! I also had to DOUBLE the baking time
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.
If I baked for a shorter time could I make these into cookies?
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!
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.
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.
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.
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!
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
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!
This recipe is so thick that it stressed my Vitamix. Any suggestions?
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!
This was absolutely delicious. Thank you for sharing.
Hie Maegan, is it ok if I only use pumpkin, eggs & baking powder for pumpkin bread?
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.