Flourless Pumpkin Bread

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.
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!


Flourless Pumpkin Bread

This pumpkin spice bread is an easy twist on traditional pumpkin bread. The batter can be prepared in a blender and it's gluten free.


  • 1 cup creamy almond butter (I highly recommend  you buy a no-stir needed brand; I used Barney Butter)
  • 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


  1. Preheat oven to 350F. Grease a 9 x 5 inch baking loaf pan.
  2.  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.
  3. 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.
  4. Bread will sink down slightly while cooling. Let bread cool before slicing and serving.

All images and content are © Kirbie's Cravings.

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9 comments on “Flourless Pumpkin Bread”

  1. 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

      Donna W.

  2. 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! 

  3. Hi there! Do you think we substitute the 1/2 cup granulated white sugar with coconut sugar or coconut palm sugar?

  4. 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. 

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