Why You’ll Love This Recipe
I love how this recipe combines simplicity and nutrition. With no flour, oil, or refined sugar, it’s a guilt-free indulgence that doesn’t compromise on taste. The use of a blender makes preparation quick and easy, and the result is a moist, slightly sweet bread that’s satisfying and delicious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 cups old-fashioned or quick cooking oats
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1 (15-ounce) can pure pumpkin
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½ cup maple syrup
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2 large eggs
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1 teaspoon baking soda
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1 teaspoon pumpkin pie spice (or just cinnamon)
Directions
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Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with non-stick cooking spray and set aside.
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Add all ingredients to a blender and blend until smooth and well combined. Be careful not to over-blend, as this can warm the batter and start to cook the oats, resulting in a texture more like oatmeal than bread.
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Pour the batter into the prepared loaf pan.
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Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. If the top of the loaf browns before the center is fully baked, cover the top with foil and continue baking until done.
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Let the loaf cool completely in the pan before slicing.
Servings and Timing
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Servings: 10
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Prep Time: 5 minutes
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Cook Time: 30 minutes
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Total Time: 35 minutes
Variations
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Add-ins: I sometimes fold in chopped nuts, dried cranberries, or chocolate chips for added texture and flavor.
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Spice it up: For a spicier loaf, I increase the pumpkin pie spice or add a pinch of nutmeg and cloves.
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Sweetness adjustment: If I prefer a sweeter bread, I add a tablespoon of honey or a few drops of stevia.
Storage/Reheating
I store the cooled bread in an airtight container in the refrigerator for up to 5 days. To reheat, I warm individual slices in the microwave for about 15–20 seconds. For longer storage, I wrap the loaf tightly in plastic wrap and freeze it for up to 2 months. To thaw, I leave it in the refrigerator overnight or at room temperature for a few hours.
FAQs
Can I use steel-cut oats instead of old-fashioned oats?
I don’t recommend using steel-cut oats, as they have a much firmer texture and won’t blend as smoothly, affecting the bread’s consistency.
Is it possible to make this recipe vegan?
Yes, I can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) to make the recipe vegan.
Can I use honey instead of maple syrup?
Absolutely. I can replace maple syrup with an equal amount of honey for a different flavor profile.
How do I prevent the bread from being too dense?
To avoid a dense loaf, I ensure not to over-blend the batter and make sure all ingredients are well combined without overmixing.
Can I add protein powder to this recipe?
Yes, I can add a scoop of my favorite protein powder. I might need to adjust the liquid slightly to maintain the right batter consistency.
Conclusion
This Healthy Flourless Pumpkin Bread is a delightful, nutritious option that’s easy to make and full of flavor. I enjoy how it combines the comforting taste of pumpkin with the wholesomeness of oats, creating a bread that’s both satisfying and good for me. Whether for breakfast, a snack, or a healthy dessert, this bread is a go-to recipe in my kitchen.
Print
Healthy Flourless Pumpkin Bread
- Total Time: 35 minutes
- Yield: 10 slices
- Diet: Gluten Free
Description
Wholesome and naturally sweetened, this easy pumpkin bread blends oats and pure pumpkin for a moist, hearty loaf without refined flour or sugar.
Ingredients
2 cups old-fashioned or quick-cooking oats
1 (15-ounce) can pure pumpkin
½ cup maple syrup
2 large eggs
1 teaspoon baking soda
1 teaspoon pumpkin pie spice (or cinnamon)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
Add all ingredients to a blender and blend until smooth and well combined. Do not over-blend.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. If browning too quickly, tent with foil.
Let cool completely in the pan before slicing and serving.
Notes
Use flax eggs to make it vegan.
Optional mix-ins: chopped nuts, dried fruit, or chocolate chips.
Sweeten further with honey or stevia if desired.
Do not use steel-cut oats—texture will be too coarse.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baked
- Cuisine: American
