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
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.
This bread is amazing. My daughter has to eat gluten free since she has celiac and Crohn’s disease. I made this with Thanksgiving and everyone loved it. Can’t wait to try the banana bread with peanut butter and chocolate chips. I personally love the banana bread swirled with Nutella. Thanks for the recipe. Have both of your books. Love them!!❤️
This and the healthy apple bread are amazing!! Especially once I figured out to add the oats after an initial blending cycle because my first loaf of apple bread was basically baked oatmeal lol
Could these possibly be made into muffins? I happen to know a little person who will only eat quick breads in mini muffin form but want to try this to have a healthier option than the usual recipes.
Hi Anne! Yay, so happy to hear you’re enjoying these recipes. Yes, you can definitely bake the recipe into muffins. Regular size muffins will take about 18-20 minutes to bake. Enjoy!
I love it with pumpkin but can I use sweet potato instead yo change a bit?
Hi Millie! Yes, you can definitely substitute sweet potato puree for the pure pumpkin. The bread will still bake up and taste great! Enjoy!
What can you use instead of eggs thanks
Loretta
Hi Loretta! You can use 1/4 cup of applesauce or an additional 1/4 cup pure pumpkin puree to replace each egg. Hope this helps. Enjoy!
I just made this pumpkin bread and the banana one and I can’t say enough great things!! Clean up is so easy because the blender is the only thing I needed instead of countless bowls and mixing spoons, etc. The breads both came out so moist and delicious. I fed a table of guys and they all loved both the pumpkin and banana.
The only alterations I made:
I used honey instead of syrup in both recipes.
I mixed cinnamon, nutmeg, and walnuts in the banana bread and a touch more cinnamon on top (under the topping bananas).
I topped the pumpkin bread with more pumpkin pie spice powder and walnuts for an added crunch/texture. Both of these are 10/10 and I’m so relieved to finally have found a good healthy bread recipe because all my previous attempts haven’t ended up as great.
Thank you so much!
Served with butter and drizzled with honey.
Hi, can I blend the Oats first and then blend the rest of the ingredients in a wold?
Hi Ana! Yes, but if you blend the oats first then just stir them into the other blended ingredients. You don’t want to double blend the oats. Enjoy!
Recipe sounds really good.
Wondering if it should be 2 cups old-fashioned or quick cooking oats (whole) or do you process them to a flour? Thanks
Hi Ann! It’s so delicious. It should be 2 cups of whole oats that will then be blended with the other ingredients to create the bread batter. Hope this helps. Enjoy!
I have made this twice.. once with eggs then the next time replaced egg with applesauce. Both were delicious!
Hi!
Can you make this with just egg whites?
Hi Hayley! Yes, I recommend substituting 2 eggs whites for each egg called for in the recipe. Enjoy!
SO GOOD! I can’t wait to make it again and again!
I really enjoyed this recipe but am one of those having trouble with it not baking through in the 30 mins. Could the fact that I’m using a food processor in lieu of a blender be the issue? How blended or fine should the oats be when you finish blending?
Hi Shannon! If you overblend the batter, the oats will warm and start to cook like oatmeal which prevents the loaf from baking into a bread-like texture. It’s best to use a blender and blend just until the ingredients are combined. The oats should be ground into the batter. Hope this helps. Enjoy!