Cinnamon Flourless Pumpkin Bread

I never thought I’d be the person making bread without flour, but here we are. For years, I assumed you couldn’t bake bread without the main ingredient—it seemed like trying to make a sandwich without bread. Turns out, I was wrong.

That’s because I didn’t know about all the clever swaps you can make in baking. Flourless pumpkin bread uses oats and pumpkin to create something that actually tastes like bread, minus the gluten and wheat. For anyone who can’t eat regular flour or just wants to try something different, it’s a game-changer.

What Kind of Pumpkin Should I Use?

For this recipe, you’ll want to grab a can of pure pumpkin puree from the store – just make sure you’re not accidentally picking up pumpkin pie filling, which has added sugar and spices. Pure pumpkin is simply cooked and mashed pumpkin with nothing else added, and it’s usually found right next to the pie filling on the shelf. If you’re feeling ambitious, you can absolutely make your own pumpkin puree from scratch using sugar pumpkins (not carving pumpkins), but honestly, canned pumpkin is super convenient and works just as well. Once you open the can, give it a quick stir since sometimes the liquid separates a bit, and you’re ready to go.

Options for Substitutions

This simple pumpkin bread is easy to customize with a few swaps:

• Oats: Both old-fashioned and quick cooking oats work great here – they’re the base of this bread, so don’t substitute them with something else. If you need a gluten-free version, just make sure your oats are certified gluten-free.
• Maple syrup: Honey works as a one-to-one swap for maple syrup. You can also use agave nectar, though it’s a bit sweeter, so you might want to start with 1/3 cup and add more if needed.
• Eggs: For an egg-free version, try using 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes) or 1/2 cup unsweetened applesauce.
• Pumpkin pie spice: If you don’t have pumpkin pie spice, just use cinnamon like the recipe suggests. Or make your own blend with 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch of cloves.
• Canned pumpkin: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. In a pinch, you can use mashed sweet potato or butternut squash, though the flavor will be slightly different.

Watch Out for These Mistakes While Baking

The biggest mistake when making flourless pumpkin bread is not blending the oats long enough – you need to process them into a fine flour consistency for at least 30 seconds, or you’ll end up with a gritty texture instead of a smooth loaf.

Another common error is skipping the step of letting the batter rest for 5-10 minutes after mixing, which allows the oat flour to absorb the moisture and prevents a dense, heavy bread.

Since this bread doesn’t have traditional flour, it can be tricky to tell when it’s done – insert a toothpick into the center and make sure it comes out clean or with just a few moist crumbs, not wet batter.

Finally, resist the urge to slice into it right away, as flourless breads need at least 15-20 minutes of cooling time to firm up and hold their shape when cut.

What to Serve With Flourless Pumpkin Bread?

This pumpkin bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or tea. I love spreading a little butter or cream cheese on a warm slice, which adds a nice richness that goes well with the pumpkin and maple flavors. You could also serve it alongside scrambled eggs and bacon for a complete breakfast, or pack a slice with some Greek yogurt and fresh fruit for an easy lunch. For a dessert-style treat, try topping it with a drizzle of extra maple syrup or a dollop of whipped cream.

Storage Instructions

Store: Keep your pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. If you want it to last longer, store it in the fridge for up to a week. The texture stays moist and delicious either way!

Freeze: This bread freezes really well for up to 3 months. I like to slice it first, then wrap individual slices in plastic wrap before putting them all in a freezer bag. That way you can grab just one or two slices whenever you need them without thawing the whole loaf.

Enjoy: Let frozen slices thaw at room temperature for about 30 minutes, or pop them in the toaster straight from the freezer for a warm, slightly crispy treat. I love mine with a little butter or cream cheese spread on top!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 24-28 g
• Fat: 13-17 g
• Carbohydrates: 190-210 g

Ingredients

• 2 cups rolled or quick oats
• 1 can (15 oz) pure pumpkin
• 1/2 cup maple syrup
• 2 large eggs
• 1 tsp baking soda
• 1 tsp pumpkin spice blend or cinnamon

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).

Lightly grease a 9×5-inch loaf pan with non-stick cooking spray to prevent sticking, and set it aside for later use.

Step 2: Blend the Ingredients

• 2 cups rolled or quick oats
• 1 can (15 oz) pure pumpkin
• 1/2 cup maple syrup
• 2 large eggs
• 1 tsp baking soda
• 1 tsp pumpkin spice blend or cinnamon

Add all the ingredients—oats, pumpkin, maple syrup, eggs, baking soda, and pumpkin spice or cinnamon—into a blender.

Blend on medium speed until the mixture is smooth and well combined, but be careful not to over blend.

Over blending can warm the batter and start to cook the oats, which will result in a dense, oatmeal-like texture instead of a light, bread-like crumb.

I like to pulse the blender a few times and then scrape down the sides to make sure everything is evenly mixed.

Step 3: Bake the Pumpkin Oat Bread

Pour the blended batter into the prepared loaf pan.

Place it in the preheated oven and 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 hasn’t finished baking, simply cover the top with foil and allow it to bake a bit longer, checking every 5 minutes with a toothpick.

Step 4: Cool and Store the Bread

Let the bread cool completely in the loaf pan before removing.

Once cooled, transfer the loaf to an airtight container and store in the refrigerator.

I find that a chilled loaf slices cleaner and stays moist for several days.

Cinnamon Flourless Pumpkin Bread

Delicious Cinnamon Flourless Pumpkin Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4

Calories 1025 kcal

Ingredients

  

• 2 cups rolled or quick oats
• 1 can (15 oz) pure pumpkin
• 1/2 cup maple syrup
• 2 large eggs
• 1 tsp baking soda
• 1 tsp pumpkin spice blend or cinnamon

Instructions

 

• Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with non-stick cooking spray to prevent sticking, and set it aside for later use.
• Add all the ingredients—oats, pumpkin, maple syrup, eggs, baking soda, and pumpkin spice or cinnamon—into a blender. Blend on medium speed until the mixture is smooth and well combined, but be careful not to over blend. Over blending can warm the batter and start to cook the oats, which will result in a dense, oatmeal-like texture instead of a light, bread-like crumb. I like to pulse the blender a few times and then scrape down the sides to make sure everything is evenly mixed.
• Pour the blended batter into the prepared loaf pan. Place it in the preheated oven and 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 hasn’t finished baking, simply cover the top with foil and allow it to bake a bit longer, checking every 5 minutes with a toothpick.
• Let the bread cool completely in the loaf pan before removing. Once cooled, transfer the loaf to an airtight container and store in the refrigerator. I find that a chilled loaf slices cleaner and stays moist for several days.