Oh, fall baking! Is there anything better? I seriously wait all year for pumpkin spice everything. But, you know, sometimes I want something a *little* healthier… without sacrificing all the deliciousness, of course! That’s where this recipe comes in. Trust me, you won’t even miss the flour.

This isn’t your dry, crumbly, “healthy” bread. Nope! This Flourless Pumpkin Bread with Oats and Maple Syrup is seriously moist – almost like a cake! My first attempt at pumpkin bread was… well, let’s just say the birds enjoyed it more than my family did. But after a *lot* of tweaking, I finally nailed it. The secret? Oats and maple syrup, baby!

The bread’s texture is just incredible. It’s soft, subtly sweet, and packed with pumpkin flavor. I’m telling you, even the picky eaters will gobble this one up. Get ready to cozy up with a slice and a warm drink!

Why You’ll Love This Flourless Pumpkin Bread with Oats and Maple Syrup

Quick and Easy to Make

Seriously, this isn’t one of those recipes that takes all day! You just blitz some oats, mix a few things together, and boom – into the oven it goes! Minimal fuss, maximum flavor. My kind of baking!

Naturally Gluten-Free

Yep, you read that right! We’re using oats instead of flour, which makes this flourless pumpkin bread a great option if you’re avoiding gluten. Just make sure your oats are certified gluten-free if that’s important to you.

Sweetened with Maple Syrup

Forget refined sugar! We’re keeping things real with maple syrup. It adds such a lovely, warm sweetness that pairs perfectly with the pumpkin. Plus, it’s got some antioxidants, so… you know… it’s practically health food! (Okay, maybe not *practically*, but still!)

Moist and Delicious Texture

Honestly, this is the best part. Even though it’s flourless pumpkin bread, it’s SO incredibly moist and tender. You won’t believe it until you try it! No dry, crumbly disappointments here, I promise!

Perfect for Fall Baking

I mean, pumpkin bread just screams fall, doesn’t it? The smell alone is enough to make you want to curl up with a blanket and watch a scary movie. This Flourless Pumpkin Bread with Oats and Maple Syrup is the ultimate autumn treat!

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Gather Your Ingredients for Flourless Pumpkin Bread with Oats and Maple Syrup

Rolled Oats

You’ll need 3 cups of rolled oats for this recipe. Not the instant kind! We’re going to grind these up into flour.

Baking Soda

Grab 1 teaspoon of baking soda. This helps the bread rise, so don’t skip it!

Baking Powder

And 1 teaspoon of baking powder, too! It works with the baking soda to give you that lovely, light texture.

Ground Cinnamon

Gotta have that warm spice! You’ll need 1 teaspoon of ground cinnamon.

Ground Nutmeg

Half a teaspoon of ground nutmeg adds a little extra something special. So good!

Ground Cloves

Just a pinch! A quarter teaspoon of ground cloves is all you need.

Salt

Don’t forget the salt! Half a teaspoon balances all that sweetness.

Pumpkin Puree

Make sure you have one 15-ounce can of pumpkin puree. NOT pumpkin pie filling, okay? Learned that one the hard way…oops!

Large Eggs

Two large eggs will bind everything together nicely.

Maple Syrup

Half a cup of pure maple syrup is what we’re after. The real stuff! It makes all the difference.

Melted Coconut Oil

A quarter cup of melted coconut oil keeps things moist and delicious.

Vanilla Extract

Last but not least, a teaspoon of vanilla extract. Because everything’s better with vanilla!

How to Make Flourless Pumpkin Bread with Oats and Maple Syrup: Step-by-Step Instructions

Prepare the Oven and Pan

Okay, first things first! Crank that oven up to 350°F (175°C). While it’s heating up, grease and flour a 9×5 inch loaf pan. I like to use a little cooking spray *and* a dusting of flour to make sure the flourless pumpkin bread doesn’t stick. Nobody wants a crumbly mess!

Grind the Oats

Now, grab your food processor or blender. We’re turning those rolled oats into oat flour! Just toss them in and whiz them around until they’re nice and fine. It usually takes me about a minute or two. You want it to be pretty powdery, so don’t be shy!

Combine Dry Ingredients

Time to get your large bowl! Whisk together that oat flour you just made, the baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Just give it a good whisk to make sure everything’s evenly distributed. No one wants a bite of pure baking soda!

Combine Wet Ingredients

In a separate bowl – medium-sized works great – combine the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk it all together until it’s nice and smooth. It should smell AMAZING already!

Mix Wet and Dry Ingredients

Alright, here’s the important part: pour the wet ingredients into the dry ingredients. Stir until *just* combined. Don’t overmix! Seriously, that’s the key to a tender flourless pumpkin bread. A few streaks of flour are totally fine. Overmixing will make it tough, and nobody wants that.

Bake the Bread

Pour that batter into your prepared loaf pan and pop it in the oven. Bake for 50-60 minutes. Start checking it around 50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. If it’s still wet, give it a few more minutes. Careful not to burn it!

Cool and Serve

Let the bread cool in the pan for about 10 minutes before you even *think* about taking it out. Then, transfer it to a wire rack to cool completely. I know, it’s tempting to slice into it right away, but trust me, it’s worth the wait! It needs time to set up properly. Once it’s cool, slice it up and enjoy!

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Tips for the Best Flourless Pumpkin Bread with Oats and Maple Syrup

Don’t Overmix the Batter

I know I already said it, but it’s *so* important! Overmixing develops the gluten (even though we’re using oats!), which can make the flourless pumpkin bread tough. Just stir until everything’s *barely* combined. Trust me on this one!

Use Quality Ingredients

Seriously, splurge a little! Good quality maple syrup makes a huge difference. And make sure you’re using 100% pumpkin puree, not that sweetened pie filling stuff. It’ll mess with the texture and sweetness.

Adjust Sweetness to Taste

Everyone’s got a different sweet tooth, right? If you like things super sweet, add an extra tablespoon or two of maple syrup. If you’re watching your sugar intake, you can even reduce it a little. Just taste the batter before you bake it to make sure it’s to your liking!

Let it Cool Completely

Patience, my friend! I know it’s hard, but letting the flourless pumpkin bread cool completely before slicing is crucial. It allows the bread to set properly, which gives it that perfect, moist texture. Otherwise, it might be a little gummy. And nobody wants gummy bread!

Ingredient Notes and Substitutions for Flourless Pumpkin Bread with Oats and Maple Syrup

Oats

Okay, so rolled oats are my go-to for this recipe. They give the best texture, I think! But, if you’re in a pinch, you *can* use quick oats. Just know that the flourless pumpkin bread might be a little less chewy.

Maple Syrup

I loooove the flavor of maple syrup, but I get it, it can be pricey! Honey or agave nectar will also work. Just keep in mind they’ll change the flavor a bit. Honey’s a little stronger, agave’s a little milder. Your call!

Coconut Oil

If you’re not a fan of coconut oil – or you just don’t have any on hand – no worries! Melted butter or even a neutral vegetable oil will do the trick. Butter will add a *slightly* richer flavor, which is always a plus in my book!

Pumpkin Puree

This is a biggie! Make *sure* you’re using 100% pumpkin puree, and not pumpkin pie filling. They are NOT the same thing! Pumpkin pie filling has spices and sugar added, and it’ll totally throw off the recipe. Trust me, I’ve been there!

Storage and Reheating Instructions for Your Flourless Pumpkin Bread with Oats and Maple Syrup

Storing

So, you’ve got leftover flourless pumpkin bread? Lucky you! It’ll keep at room temperature in an airtight container for up to 3 days. Or, pop it in the fridge for up to a week. I actually think it tastes even better the next day!

Reheating

Wanna warm up a slice? Easy peasy! Just microwave it for 15-20 seconds. Or, if you’re feeling fancy, you can warm it in the oven at 350°F (175°C) for a few minutes. Mmm, warm pumpkin bread!

Flourless Pumpkin Bread with Oats and Maple Syrup Variations

Add Chocolate Chips

Okay, who doesn’t love chocolate chips? Throw in a cup of your favorite – milk chocolate, dark chocolate, even white chocolate chips would be yummy in this flourless pumpkin bread! My personal fave? Semi-sweet, for that perfect balance.

Add Nuts or Seeds

Want a little extra crunch? Toss in some chopped walnuts, pecans, or even pumpkin seeds! About half a cup should do the trick. Toasting the nuts beforehand will really bring out their flavor. Just sayin’!

Add Spices

Feeling adventurous? A little extra spice never hurt anyone! Try adding a pinch of ground ginger or allspice to the batter. It’ll give your flourless pumpkin bread an extra layer of warmth and coziness. Yum!

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Frequently Asked Questions About Flourless Pumpkin Bread with Oats and Maple Syrup

Can I freeze this bread?

Absolutely! This flourless pumpkin bread freezes like a dream. Just let it cool completely, wrap it tightly in plastic wrap, and then pop it in a freezer bag. It’ll keep for up to 2-3 months. When you’re ready to eat it, just thaw it overnight in the fridge or at room temperature for a few hours. You can even slice it before freezing for easy snacking!

Can I use a different sweetener?

Yep, you can definitely experiment! Honey and agave are good substitutes for maple syrup. But keep in mind, they’ll change the flavor a bit. Honey has a stronger flavor, so use a *little* less. Agave is milder, so you might need a *little* more. Also, the texture might be slightly different, but it’ll still be delicious!

Is this bread healthy?

Well, it’s definitely healthier than a lot of other pumpkin bread recipes! Oats are packed with fiber, which is great for digestion. And pumpkin is full of vitamins and antioxidants. Plus, we’re using maple syrup instead of refined sugar. So, yeah, I’d say it’s a pretty good choice! But hey, it’s still a treat, so enjoy it in moderation!

Can I make this into muffins?

You bet! Just pour the batter into muffin tins instead of a loaf pan. You’ll need to reduce the baking time, though. Start checking them around 15-20 minutes. They’re done when a toothpick inserted into the center comes out clean. Flourless pumpkin bread muffins? Yes, please!

What kind of oats should I use?

Rolled oats (also called old-fashioned oats) are the best for this recipe, hands down. They give the flourless pumpkin bread the perfect texture. Quick oats will work in a pinch, but the texture might be a little different. And definitely don’t use steel-cut oats – they won’t grind up properly!

Nutritional Information for Flourless Pumpkin Bread with Oats and Maple Syrup

Okay, so here’s the deal: I’m not a nutritionist! The nutritional information below is just an estimate. It can vary depending on the exact brands and ingredients you use. So, please don’t take it as gospel! Use it as a general guide, but if you’re really concerned about specific numbers, it’s always best to consult a professional. Just wanted to give you a heads up!

Enjoy Your Delicious Flourless Pumpkin Bread with Oats and Maple Syrup!

I hope you love this flourless pumpkin bread as much as my family does! If you try it, please leave a comment and let me know what you think! And don’t forget to share your pics on social media – I’d love to see them!