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 there! I’m so excited to make this 🙂 However my blender is sadly broken and I haven’t gotten a chance to get a new one 🙁 Could I use an electronic mixer or food processor instead, if I make the oat flour beforehand?
Hi Tahira! If you make the oat flour beforehand, I would recommend just mixing it in a bowl with a stand mixer or hand mixer. Enjoy!
I loved this! I plugged it into my Lose It! app. This is the general nutritional information. Depending on the brands you use, there may be a slight variation in counts, but you can use his as a target:
10 servings. The counts listed are for one slice (1/10 of the loaf)
Calories: 126
Total fat: 2.2g (.4g saturated fat)
Cholesterol: 34mg
Sodium: 14.9mg
Total carbs: 24.5g (3.3g fiber, sugars 12.4g)
Protein: 3.9g
Delicious!!! Always looking for a recipe that I can easily make gluten free. I did use half maple syrup and half stevia, plus added some walnuts and raisins. It is soooo good!! Thank you, this is a keeper!
This recipe is so tasty, easy to make and healthy! My grandson was helping me and he wanted to make them into muffins and they turned out perfect. I will be making this a lot!
Hi Cheryl! So happy to hear! I hope y’all continue to enjoy!
2nd time making this in a week. 1st time with my teaching pod, now for my hubby! Thank you for this tasty GF lactose free recipe!!
I love how easy and healthy this recipe is but it did not turn out for me. I can actually taste the eggs in it. My first bite tasted like pumpkin spice flavored scrambled eggs.
Hi Annie! Oh goodness, it sounds like you over-blended the batter to the point where your batter started to get warm and cook the eggs before you even baked it. If the batter is over-blended, it won’t bake up properly and will take on the texture of oatmeal instead of quick bread. I hope you get a chance to try it again soon!
Can I substitute maple syrup for honey?
Hi Lilibe! Yes, maple syrup is a great substitute. Enjoy!
Looks amazing! To make it diabetic friendly do you think you could use sugar free syrup?
Hi Julie! Absolutely, I’ve used sugar free syrup in this recipe and it works just great. Enjoy!
Couldn’t look through all the comments, but has anyone tried using a bit of vinegar to help react with the baking soda which would then help with the rise of the bread? Just a thought.
Hi Maegan! I’m just starting out baking and meal prepping. How long do you think this is freezer friendly for? And should I just seal it in a gallon plastic bag for the freezer?
Hi Jessica! If stored properly in the freezer, this bread will maintain great quality for 2-3 months. The best way to freeze it is to let it cool completely and wrap it tightly in plastic wrap and then put it into a freezer-safe baggie before storing in the freezer. The key is wrapping the bread as airtight as possible. To thaw it, let it sit on the counter for several hours. Hope this helps. Enjoy!