Flourless Pumpkin Bread

overhead photo of slices of 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.
photo of three slices of Flourless Pumpkin Bread
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.
overhead photo of the ingredients in a blender
overhead photo of the batter in a blender
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!
overhead photo of a loaf with three slices
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

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Breakfast
Cuisine: American
Servings: 10
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.

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

Directions:

  1. Preheat oven to 350°F. 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.

Notes:

  • I highly recommend you buy a no-stir almond butter. I used Barney Butter.
Nutrition Facts
Flourless Pumpkin Bread
Amount Per Serving (1 slice)
Calories 213 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Cholesterol 37mg12%
Sodium 17mg1%
Potassium 284mg8%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 11g12%
Protein 6g12%
Vitamin A 2595IU52%
Vitamin C 0.7mg1%
Calcium 120mg12%
Iron 1.3mg7%
Net Carbs 13g26%
* Percent Daily Values are based on a 2000 calorie diet.
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. All images and content are © Kirbie's Cravings.

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22 comments on “Flourless Pumpkin Bread”

  1. Can this be made with a different nut butter? Anymore, almond anything makes me gag =(

  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. 

  5. 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!

  6. 5 stars
    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!! 🙂

  7. 5 stars
    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

  8. Have you ever substituted the pumpkin purée for ripe bananas? Just curious if this would work or not! 
    Thanks! 

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