This flourless pumpkin bread is so easy, you can prepare the batter in a blender. It’s fluffy, moist and full of fall spices. And there’s no flour, so it’s also gluten-free.
I am loving these flourless quick breads. Without the flour, the batter is so much easier to mix. If you don’t have a blender, you can also use a mixer or whisk by hand, but I love being able to throw everything into my blender and let it do most of the work.
I always look forward to pumpkin bread in the Fall. And while I have my go-to favorite pumpkin bread recipe, this new one really satisfied my pumpkin cravings and was so much easier! Less work, less clean-up and more time for eating. If you love pumpkin recipes you need to check out my Pumpkin Recipe Round-Up with 35 recipes to try.
The key to this flourless bread is almond butter. The flavor of almond butter is so mild that you don’t even taste it when the pumpkin and spices are added, so it just tastes like pumpkin bread.
I currently have too much almond butter in the house. I made a few versions of this bread and wasn’t satisfied with the results. I was out of almond butter and too lazy to make a trip to the store just to get it, so I looked to see if it was on Amazon. And it was! But as is usually the case when it comes to food products, it cost a lot to buy just a single jar but it was a lot cheaper if I bought a large pack. So I did. The other day while having lunch with friends, a few of my friends shared similar stories so I no longer feel quite as embarrassed to tell this story. So now I have a lot of almond butter. I also have a lot of coconut milk, gelatin, and honey mustard pretzels from past lazy purchases. But I will use them all!
But getting more almond butter is what produced this wonderfully moist, fluffy and delicious cake bread that was finally good enough to share. As I’m writing this, I have a new pumpkin loaf baking in the oven and the house smells so good right now!
More Easy Bread Recipes
Flourless Pumpkin Bread
Ingredients
- 1 cup creamy almond butter (see note)
- 2/3 cup canned pumpkin puree
- 1/2 cup granulated white sugar
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp ground cloves
Instructions
- Preheat oven to 350°F. Grease a 9 x 5 inch baking loaf pan.
- In a blender, add all ingredients. Blend on high speed until everything is mixed. If you don't have a blender, you can also use a mixer or whisk by hand.
- Pour batter into prepared loaf pan. Bake about 40-45 minutes, until done. Toothpick inserted should come out clean and if you gently apply pressure to the surface of the bread, it should slowly bounce back rather than stay sunken in.
- Bread will sink down slightly while cooling. Let bread cool before slicing and serving.
Notes
- I highly recommend you buy a no-stir almond butter. I used Barney Butter.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I’m allergic to tree nuts. Can this be made with sweet cream butter?
Sorry, we have only tested it with nut butter.
Sooo, I totally made this because my hubs and I wanted something sweet and had a leftover can of organic pumpkin .. and I just wanted to write on here so I could let others know that even if you do something completely wrong (like accidentally pouring what looked like almost 1/4 cup of cinnamon into the batter [note to self: neeeeeed to pay more attention to which side of the cap is sprinkle and which is pour]) it will still come out AMAZING! I didn’t really measure, used an entire can of pumpkin, used Skippy peanut butter (it’s all we had), and it all turned out surprisingly yummy AND hubs-approved! Also, we topped each serving some apple butter .. oh yes. This recipe is awesome! I applaud it for allowing major wiggle room for those of us who don’t often bake. Thank you!
Thank you for sharing!
Hello, can I make my own pumkin puree or does it have to be tinned, In Spain we do not have tinned pumkin? Thanking you
you can make your own puree
Can’t wait to try this . I love Pumpkin and love baking especially baking with easy recipes with ingredients that I usually have.
I hope you enjoy!
Due to food allergies I used 100% pure almond butter, the recipe could’ve used more sugar since there was no extra sweetener in the almond butter brand I used, but it still turned out good.
I’m glad it worked out for you
Have you ever substituted the pumpkin purée for ripe bananas? Just curious if this would work or not!
Thanks!
https://kirbiecravings.com/flourless-peanut-butter-banana-bread/
Did not have any almond butter ,I used 1\2 tahini butter and 1\2 sunflower seed. It was a bit more liquidy than almond butter so I put a handful of almonds. Mixed it all in my ninja on extract mode. All this and in my travel trailer. Really liked the one jar mixing and cleaning. Tastes great
I’m glad you got it to work for you!
THANK YOU!!! This is now a staple in my kitchen. I am gluten free, dairy free, everything free… haha. I have so many intolerances and allergies that I can NEVER find a recipe that my body can tolerate. Until now. I live a very simple life with a *mostly plant based diet, and when I saw this recipe I knew I had to try it out! Who knew it was going to be so simple, but have such amazing flavor and texture? You did!! 🙂
Thank you for leaving such a nice comment! So glad you enjoyed it!
Thank you. A great recipe! I used stevia and it turned out really good. It was crispy around the edges, which is what we like!
I’m glad you enjoyed!
I made this bread for my grandson who has lots of food allergies. Even with substituting two “flax eggs” for the real eggs, it was absolutely delicious! Light and fluffy and a much better texture than any other gluten free, egg free bread that I’ve tried to make. Thanks for the recipe!
I’m so glad this worked out for you!
Best pumpkin bread ever!! I substituted the granulated white sugar with granulated swerve and it turned out amazing, thank you so much for this amazingly delicious recipe:)
So glad you liked it!
In response to Abby Davis, there are plenty of food tracking apps you can download and then import the recipe and it’ll calculate them for you.
Hi there! Do you think we substitute the 1/2 cup granulated white sugar with coconut sugar or coconut palm sugar?
I have not tried but I think it should work
Hello! Would you happen to know the macros for This recipe? I was going to make it in a muffin tin instead of a 9×13 pan. Thank you!
I do not, sorry
I have a 9”X 13” loaf pan….Do I need to use a 9”X 5” loaf pan?
A standard bread loaf pan is 9×5 or 8×4. 9×13 usually refers to a rectangular cake pan for sheet cakes. Is that what you are talking about? This recipe works best in a loaf pan. You may be able to bake it in a cake pan but the bread will be very thin and baking time would be less.
Can this be made with a different nut butter? Anymore, almond anything makes me gag =(
Yes, but a different nut butter may have a stronger flavor which may overpower the pumpkin. I chose almond because it has a lighter flavor which I didn’t detect once mixed with all the spices and pumpkin. But if you really dislike almond butter maybe you can detect it.
Hello, I’m allergic to Almonds and I stay away from other tree nuts because I’m afraid to take a chance. 🙁 Is there any other butter I could use??
Thank you
Sincerely
Donna W.
unfortunately this recipe relies heavily on nut butters.
Look up sunbutter, made out of sunflower seeds. I’d bet it would work here.
ooh yes, the sunflower butter is a good option. We love it.
Try Tahini. I find them interchangeable.
I know this is an oooold comment, but for anyone needing an alternative, cashew butter has a similarly mild flavor.
I found tahini and sunbutter in similar recipes (haven’t tried this one yet) to have a rather strong flavor and to result in a change in texture (denser, almost fudge-like). Fine if you like them and don’t mind the competition with other flavors in a recipe, but changes the character of the end product considerably.