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.
Well, I used mixer. 3 eggs WAY to much, tastes eggy
I had no maple syrup, so I substituted 1/4 cup stevia. Dissolved on hot water. I added about 1/8 ,cup grapeseed oil to compensate for loss of liquid from no maple syrup. Applesauce would have been better. So it was very wet at 30 minutes
I baked it for another 30, then turned off the oven and left it for 30. Maple syrup. Or honey would have been much better. And Stevia didn’t make it sweet At all!
So back to buy more maple syrup and try again! And more stevia for my diabetic brother.
Hi Dorothy! I would definitely recommend using a blender or using already ground oats. I haven’t tested this recipe with stevia so I have no tips for how best to use it in this recipe successfully. I hope it turns out just as great when you try again!
Hey! I just tried to make this, I did it per recipe except I used a slightly smaller loaf pan and I don’t think mine turned out right. Mine turned out to be very gooey and sticky on the inside- is this normal or did my pan cause it not to turn out properly?
Thanks!
Hi Liz! It could be the smaller pan or that you might have over-blended the batter which would cause the oatmeal to start cooking before you bake the bread resulting in an oatmeal-like texture to the loaf.
Delish! I made mini muffins that were done at 10 mins. And a large muffin that was done at 20.
OH! … I forgot- I used a tablespoon of then spice 🙂
This might be a silly question but you do cook the oats first and then blend with all ingredients?
Not sure if used the correct type of oats, I cooked it for over an hour but it stayed like oatmeal 🙁
Smells so good though!
Hi Katie! No, you just use raw oats. Either old-fashioned or quick-cooking. Don’t use steel cut oats though. You might have over-blended the batter which would cause the oatmeal to get warm and start cooking, resulting in an oatmeal-like texture to the bread.
This recipe is magical.
I made mini muffins instead of bread. I’m prefacing my review by saying that I don’t like pumpkin flavored anything.
Let me tell ya…they are delicious. My 9 month old thought she had won the lottery and my 5 year old (VERY harsh critic) wouldn’t stop eating them.
I only made a half batch which was a horrible mistake. They are gone.
I’m making the pumpkin bread tomorrow, I already know I am going to love it because I’m obsessed with the banana bread recipe. I’m lazy and use Bob’s Red Mill oat flour and I made it a million times. Then I added raisins and walnuts and it’s unbelievable! Thanks for perfect and healthy recipes! You are the best!
I was looking for a flour-less option for our bake sale this month. [1] I don’t have a blender, but used my food processor instead. Next time, I will pulse the oats first, before I put all the other ingredients in. [2] “Healthy” means “not as sweet as you were expecting.” This is probably an acquired taste. [3] Not nearly enough spice for my taste. Next time, I will double the spice. It just needs more . . . something. If I’m going to get used to “healthy / not sweet,” I have to have something else to occupy my taste buds. [4] I made 6 muffins (20 minutes) and 30 mini muffins (12 minutes) from this recipe. Thanks for sharing this recipe.
I made a 2nd batch of mini muffins. This time I pulsed the oats first in the food processor, then added the other ingredients. In addition to the 1 tsp of pumpkin pie spice, I added 1 tsp cinnamon and 1/4 tsp cloves. I used 1/4 cup maple syrup and 1/4 cup honey. This time I am happier with the flavor. They are also a darker color (probably because of the increased spices). Thanks for the great flour-less recipe.
Thanks for sharing! Does it keep long?
Hi Vanessa! It keeps great in the refrigerator for up to a week. Enjoy!
This looks so good! It is amazing that it can have that consistency without the flour! Does this work for any other kinds of breads?
Hi Suzanne! It’s amazing! I have several delicious flourless bread recipes I’d recommend: https://thebakermama.com/recipes/the-most-amazing-flourless-quick-bread-recipes/
Is there a way to cut down on the sugar in this recipe?
Hi Victoria! You could definitely try adding less maple syrup if you prefer it to be less sweet. Enjoy!