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.
I made this tonight and followed all the instructions but the consistency felt almost slimy in some areas and the entire bottom tasted like egg yolks? Lol. I’m a little unsure if that’s how it’s supposed to be or if something happened during the cooking process?
Smells delicious!
Hi Kayla! Oh no, are you sure you blended the batter really well? It sounds like the eggs were not blended well enough into the batter.
Your flourless banana bread recipe just made my life ????????????! I have celiac disease and therefore cannot eat anything with gluten. I do not care for the various highly processed gluten free “ flours”, they are so high in carbs and calories ! I had ripe bananas and was craving banana bread so thought I’d look for a flourless recipe and found yours! What a fabulous treat!! Thank goodness for gluten free oats as well! Now I want to try the pumpkin bread! Thank you for these amazing recipes!!!!
Pam Studer
Yay, Pam! I’m so happy to hear you baked and love it! I completely agree that just simply using gluten free oats rather than processed gluten free flours is the way to go. I hope you get to try the pumpkin bread soon. Enjoy!
How moist does this turn out? I like my breads to be very soft and moist, any suggestions on added ingredients or substitutions?
Hi Eryn! This loaf turns out very moist yet has a nice bread texture thanks to the pumpkin and maple syrup. I wouldn’t suggest adding any more moisture to the recipe as it might not bake up. Enjoy!
Hi Maegen,
Thanx for sharing these flourless bread recipes. Have been making loaf pan breads this winter to go with soups. Was happy to find these that are simple and healthy. Was motivated to create one myself with your basic ratios. Following your recipe for oats, eggs, baking Soda; I then added a can of cranberry sauce, 1tsp of cinnamon, 1/2 tsp of cardamom. The second time I tried it I just stirred the cranberry sauce in at the end to keep some whole berries. Because I love cranberries I added some dried cranberries as well and walnuts. For me the recipe is a little more enjoyable with 1/8 of a teaspoon of salt. No extra sugar is needed. I can’t wait to try more creations.. Thank you again
Just wondering could i use unsweetened applesauce instead of maple syrup
Hi Jenette! I haven’t tried the recipe with applesauce so I couldn’t say for sure, but I’m thinking applesauce will add too much moisture to an already moist loaf since it has more water content in it then maple syrup. You would probably need to adjust other ingredients in the recipe to accommodate the applesauce. Hope this helps and that it works out just as great for you. Enjoy!
Mixing it in the blender it got warm. Very thick batter is that correct? Am waiting for it to come out of the oven.
Hi Cathy! The batter will be thick. It should be well blended, but not warm to the point of it already starting to cook the eggs as that will effect the outcome once baked. Hope it turned out great for you!
This turned out so amazing. I subbed 1 egg for applesauce and it turned out so moist and tasted great. I peared it with pears and yogart. MMMMMMMM. I cant believe I just started cooking this way. Thanks for the recipe. I buy oats all the time so this is a keeper!!!
Hey Megan, tried again after first attempt with that blender debacle….this time I put the oats in the food processor first and ground into flour then added the rest of the ingredients. Worked out great! Just wondering how to make it taste a bit more pumpkin pieish? (Was a bit bland).
Great to hear, Lee! You could try increasing the pumpkin pie spice or adding a teaspoon of cinnamon and if you add a bit more maple syrup it will bring out the spice flavors even more. Hope this helps!
Followed instructions exactly and baked for over an hour and still was not done…had to throw away…disappointing
Oh no! Did you follow the ingredients exactly too? What kind of pumpkin did you use?
Omg! Delicious! I’m made them in mini loaf pans and added 6 scoops of collagen powder and 1/2 cup of dried raisins/cherries. Turned out great!!
So happy to hear! Love that your additions worked and tasted great!