Gluten Free Flourless Pumpkin Bread With Oats Recipe

I just made a Healthy Pumpkin Bread in the blender that’s shockingly moist and low carb, and you’re going to want the recipe.

I’m obsessed with this flourless pumpkin bread. I love how dense and moist it is, not overly sweet but deeply spiced, and it’s healthy.

I make it with canned pumpkin puree and gluten free rolled oats so it feels honest. Pumpkin Bread Healthy Easy?

Yep. I adore that this Healthy Pumpkin Bread lets me treat myself without sugar guilt.

It’s flexible too. Bread, mini loaves, muffins, and it survives my chaotic mornings.

And the texture, with cinnamon and a little crunch from nuts, keeps me coming back. Every slice feels like a reward.

I bake it constantly, no shame. always.

Ingredients

• Rolled oats: hearty base, gives chew and whole-grain feel.
• Eggs: bind everything together, add protein and lift.
• Pumpkin puree: moistness and cozy pumpkin taste, not too sweet.
• Almond milk: thins batter a bit and keeps it dairy-free.
• Coconut or neutral oil: keeps loaf tender and slightly richer.
• Erythritol or monk fruit: sweet without sugar, can be slightly cooling.
• Baking powder: helps the loaf rise and feel lighter.
• Baking soda: reacts with acids for extra tiny lift.
• Sea salt: balances sweetness and brings out warm spices.
• Cinnamon: classic warmth, makes it smell like fall.
• Ginger: adds a little zip and spicy warmth.
• Nutmeg: cozy background spice, subtle and nutty.
• Cloves pinch: tiny punch of deep spice, use sparingly.
• Vanilla extract: rounds flavors and smooths harsh edges.
• Ground flaxseed or chia: adds moisture and a bit of fiber.
• Chopped walnuts or pecans: nice crunch and toasty flavor.
• Optional chips or raisins: little sweet pockets, fun surprise.

Ingredient Quantities

• 2 cups gluten free rolled oats
• 3 large eggs
• 1 1/2 cups canned pumpkin puree
• 1/2 cup unsweetened almond milk (or other unsweetened plant milk)
• 1/4 cup melted coconut oil or neutral oil
• 1/3 cup granulated erythritol or monk fruit sweetener (use your fav sugar free sweetener)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• pinch of ground cloves
• 1 teaspoon vanilla extract
• 2 tablespoons ground flaxseed or chia seeds (optional, for extra moisture)
• 1/4 cup chopped walnuts or pecans (optional)
• optional: sugar free chocolate chips or raisins, 1/4 cup

How to Make this

1. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line with parchment; you can also make 12 muffins or 3 mini loaves with adjusted time.

2. Put 2 cups gluten free rolled oats in a blender or food processor and pulse until they become a fine oat flour but with a little texture left, about 30-45 seconds.

3. Add 3 large eggs, 1 1/2 cups canned pumpkin puree, 1/2 cup unsweetened almond milk, 1/4 cup melted coconut oil, 1/3 cup granulated erythritol or monk fruit sweetener, and 1 teaspoon vanilla extract to the blender with the oat flour. Blend until smooth, scraping the sides once or twice.

4. Sprinkle in 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and a pinch of ground cloves. Pulse just until combined; dont overblend.

5. Stir in 2 tablespoons ground flaxseed or chia seeds if using, and fold in 1/4 cup chopped walnuts or pecans and the optional 1/4 cup sugar free chocolate chips or raisins by hand so they dont sink to the bottom.

6. Let the batter sit 5 minutes so the oats and flax absorb some moisture; it will thicken a bit. If too thick add a tablespoon of almond milk at a time until spreadable.

7. Pour batter into the prepared loaf pan or spoon into muffin tin lined with paper cups, smoothing the top with a spatula. Sprinkle a few extra nuts or chips on top if you like.

8. Bake loaf 45 to 55 minutes, or until a toothpick inserted in center comes out mostly clean with a few moist crumbs; muffins take about 18 to 22 minutes and mini loaves about 25 to 30 minutes.

9. Let the bread cool in the pan 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing so it holds together. Store airtight in the fridge up to 5 days or freeze slices for longer.

Equipment Needed

1. Oven (set to 350°F / 175°C)
2. Blender or food processor for turning the oats into flour
3. 9×5 inch loaf pan or a muffin tin (or mini loaf pans) plus parchment or paper cups
4. Measuring cups and spoons for dry and wet ingredients
5. Large mixing bowl to finish the batter by hand
6. Rubber spatula or spoon for scraping and smoothing the top
7. Whisk or fork to beat the eggs if you prefer before adding to the blender
8. Wire cooling rack to let the bread cool completely
9. Toothpick or cake tester to check doneness
10. Small bowl and oil brush or nonstick spray for greasing the pan

FAQ

Gluten Free Flourless Pumpkin Bread With Oats Recipe Substitutions and Variations

• Gluten free rolled oats: use 2 cups oat flour (pulse oats in blender), or 2 cups quinoa flakes for nuttier texture, or 1 1/2 cups almond flour plus 1/2 cup tapioca starch for a denser loaf (note: texture changes)
• Eggs: 3 flax eggs (3 tbsp ground flaxseed + 9 tbsp warm water, let sit 5 min), or 3 chia eggs (same ratio), or 3/4 cup Greek yogurt or silken tofu for extra moisture (use silken if you want vegan)
• Canned pumpkin puree: swap equal amount cooked mashed sweet potato, or mashed butternut squash, or 1 1/2 cups unsweetened applesauce (loaf will be sweeter and a bit lighter)
• Granulated erythritol or monk fruit sweetener: use 1/3 cup allulose or 1/3 cup coconut sugar (not sugar free), or 2–3 tbsp liquid sweetener like maple syrup or honey (reduce almond milk by 1–2 tbsp if using liquid)

Pro Tips

1) Let the batter sit the full 5 minutes, then judge texture. If it feels too stiff, add almond milk a tablespoon at a time until it spreads easily. If it seems thin, a tiny extra spoon of oat flour or a bit more ground flax will thicken it up. This little pause makes a huge difference in crumb.

2) Don’t overblend. Pulse the oats to mostly flour but leave some texture, and fold in nuts or chips by hand. Overprocessing gives a gummy texture, and stirring too much after adding the leaveners can flatten the rise.

3) Stop mix-ins from sinking by tossing them in a teaspoon of oat flour before folding in, or drop them on top and gently press in. If using chocolate chips, toss frozen chips in briefly so they stay suspended better.

4) Baking and cooling matters. Start checking for doneness 10 minutes before the short end of the bake window, and if the top is getting too dark loosely cover with foil. Let the loaf cool in the pan 10 to 15 minutes, then transfer to a rack and chill until mostly cool before slicing so it holds together and slices clean.