Flourless Pumpkin Bread

Moist, aromatic, and incredibly tender – flourless pumpkin bread is the fall treat you’ve been searching for without the gluten. This delightful loaf captures the essence of autumn with its warm spices and rich pumpkin flavor, all while remaining completely grain-free. Perfect for breakfast with a steaming cup of coffee or as an afternoon snack, this naturally gluten-free pumpkin bread will satisfy your seasonal cravings without compromising on taste or texture. You’ll learn how to create a perfectly spiced, moist pumpkin bread without flour that even gluten lovers will request again and again.

Why You’ll Love This Recipe

This flourless pumpkin bread stands apart from traditional recipes for so many reasons. First, its incredibly moist texture comes from the natural moisture in pumpkin puree, creating a tender crumb that stays fresh for days. The almond and coconut flours provide a nutty depth that complements the pumpkin’s earthy sweetness, resulting in a more complex flavor profile than regular wheat-based breads.

For those with dietary restrictions, this recipe is a game-changer – naturally gluten-free but with none of the gritty or dense qualities often found in gluten-free baked goods. The contrast between the slightly crisp exterior and the soft, tender interior creates a delightful textural experience with each bite.

Best of all, this pumpkin bread without flour requires just one bowl, making cleanup a breeze. The warm aroma of cinnamon, nutmeg, and cloves will fill your home as it bakes, creating that quintessential fall atmosphere everyone craves when the leaves start to change.

Ingredients

For this delicious flourless pumpkin bread, you’ll need:

• 1 cup (250g) pure pumpkin puree (not pumpkin pie filling)
• 3 large eggs, at room temperature
• ⅓ cup (80ml) maple syrup or honey
• ¼ cup (60ml) coconut oil, melted
• 1 teaspoon vanilla extract
• 2 cups (200g) almond flour
• ¼ cup (30g) coconut flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon sea salt
• ½ cup (60g) chopped walnuts or pecans (optional)
• ¼ cup (40g) dark chocolate chips (optional)

The star ingredient is pure pumpkin puree, which provides moisture, natural sweetness, and that distinctive fall flavor. Almond flour creates structure while keeping the bread tender, and coconut flour helps absorb excess moisture for the perfect texture in this gluten-free pumpkin loaf.

Pro Tips

Measure Flours Correctly: When working with almond and coconut flours in this flourless pumpkin bread, avoid packing them into measuring cups. Instead, spoon the flour into the cup and level with a knife for accurate measurement. Too much flour will result in a dry loaf, while too little will make it soggy.

Temperature Matters: Ensure your eggs are at room temperature before mixing. Cold eggs can cause the melted coconut oil to solidify prematurely, creating lumps in your batter. If you’re short on time, place eggs in warm (not hot) water for 5 minutes before cracking.

Don’t Overmix: Once you combine wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense pumpkin bread without flour. Fold in nuts or chocolate chips with just a few strokes to maintain the bread’s tender texture. The batter will be thicker than traditional flour-based quick breads – this is normal and helps create the perfect final texture.

Instructions

Step 1: Prepare Your Equipment
Preheat your oven to 350°F (175°C). Line a standard 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides to easily lift the flourless pumpkin bread out after baking. The parchment prevents sticking without adding extra oil.

Step 2: Mix Wet Ingredients
In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined. The mixture should have a uniform color with no streaks of egg visible. This creates the moist foundation for your bread.

Step 3: Combine Dry Ingredients
In a separate medium bowl, mix together the almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and salt. Whisk thoroughly to eliminate any clumps, especially in the coconut flour which tends to form lumps.

Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, stirring gently with a wooden spoon or spatula until just combined. Remember not to overmix – stop when you no longer see dry flour pockets. The batter will be thick but still pourable.

Step 5: Add Mix-ins
If using nuts or chocolate chips, fold them gently into the batter now. Reserve a small handful to sprinkle on top for a beautiful presentation.

Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle any reserved nuts or chocolate chips on top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown and slightly cracked.

Step 7: Cool Completely
Allow your pumpkin bread without flour to cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely before slicing. This cooling time allows the structure to set properly for clean slices.

Variations

Spiced Chai Flourless Pumpkin Bread
Transform this flourless pumpkin bread into a chai-inspired treat by adding 1 teaspoon of cardamom and ½ teaspoon of ginger to the spice mix. Replace the vanilla extract with 1 teaspoon of almond extract for a more complex flavor profile. This variation pairs beautifully with a cup of masala chai on crisp autumn mornings.

Protein-Packed Version
For a more substantial breakfast option, add ¼ cup of unflavored or vanilla protein powder (whey or plant-based) to the dry ingredients. Balance the added dry ingredient by incorporating 2 tablespoons of almond milk to maintain moisture. This adaptation makes this pumpkin bread without flour perfect for post-workout recovery or a satiating breakfast that keeps you full longer.

Coconut-Free Alternative
If you’re avoiding coconut, replace the coconut flour with an additional ½ cup of almond flour and substitute the coconut oil with an equal amount of melted butter or avocado oil. The texture will be slightly different but equally delicious in this adaptable gluten-free pumpkin loaf.

Storage and Serving

This flourless pumpkin bread stays fresh when stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week – the bread will firm up slightly when chilled but returns to its moist texture when brought to room temperature. For extended freshness, wrap individual slices in parchment paper and freeze for up to 3 months. Thaw slices overnight in the refrigerator or toast from frozen.

For a simple yet elegant breakfast, toast a slice and spread with almond butter or cream cheese for added protein. Create a decadent dessert by warming a slice and topping with a scoop of vanilla ice cream and a drizzle of caramel sauce. For brunch gatherings, serve alongside a fruit platter and your favorite coffee or tea – the pumpkin bread without flour is substantial enough to be a centerpiece yet pairs beautifully with other breakfast favorites.

FAQs

Can I use homemade pumpkin puree instead of canned?
Yes! Just ensure it’s well-drained to avoid excess moisture. Homemade puree often contains more water than commercial versions, so let it strain in a fine-mesh sieve or cheesecloth for 30 minutes before measuring.

Is there a substitute for almond flour if I have nut allergies?
For nut allergies, sunflower seed flour works as a 1:1 replacement for almond flour in this flourless pumpkin bread. Be aware it may turn slightly green due to a chemical reaction with baking soda, but it’s perfectly safe to eat.

Why did my bread sink in the middle?
Sinking typically occurs from underbaking or opening the oven door too early. Ensure your oven is properly preheated and avoid opening the door during the first 30 minutes of baking.

Can I make this recipe into muffins instead?
Absolutely! Pour the batter into a lined muffin tin and bake at the same temperature for 20-25 minutes. This makes portion control easier and creates convenient grab-and-go breakfast options.

How can I make this recipe paleo-friendly?
This pumpkin bread without flour is already close to paleo—just ensure you’re using maple syrup instead of honey and confirm your baking powder is grain-free (or make your own with cream of tartar and baking soda).

Conclusion

This Flourless Pumpkin Bread is comfort food at its finest — a warm, spiced embrace in loaf form that satisfies both your dietary needs and your taste buds. It’s the kind of dish that transforms ordinary mornings into special moments, bringing the essence of fall to your table any time of year. Whether you’re sharing it with loved ones or savoring a quiet moment with a slice and your favorite hot beverage, this bread proves that “flourless” never means flavorless.

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