Flourless Pumpkin Bread Recipe


This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SavorFallFlavors #CollectiveBias

I'm not sure what my favorite part of fall is? The crisp air, the changing leaves, or the pumpkin?  I love pumpkins for both decorating and eating. We grow pumpkins every year, and I roast them, puree them, and freeze them to use in my pumpkin recipes like this flourless pumpkin bread. I like this recipe because it doesn't have flour or white sugar, yet it has a great texture and flavor.  I promise you that you won't even miss them to additions with this recipe. 

Flourless Pumpkin Bread Recipe
I love coffee.  Every morning, I wake up before the kids do and sit outside on the patio, sipping my coffee. Our back patio is about half a mile from the road and is surrounded by woods and cornfields, so I can listen to the birds chirp and watch the chickens free range while I wake up.  Although I'm not a morning person, it is my favorite part of the day.



In the fall, I like to switch to fall flavored beverage.  My current favorite is Starbucks® Pumpkin Spice Caffè Latte K-Cup® pods (6 ct).  Although they are coffee pods, they work a little different.  There's a sweetened dairy packet that you put in your cup and then brew the coffee into the cup and stir. This makes a delicious, creamy flavored coffee at home. The flavors tastes like a creamy, cinnamony pumpkin cup of coffee.  If these flavors are not the epitome of fall, then I don't know what is.  

Last week, it got cool in the evening, and I wanted a cup of coffee. I made my flourless pumpkin bread recipe with my frozen pumpkin puree and paired it with Starbucks® Pumpkin Spice Caffè Latte K-Cup® pods (6 ct) to sip on while I sat outside to enjoy the crisp air.  


Look for the Starbucks® Pumpkin Spice Caffè Latte K-Cup® pods (6 ct) at Giant Eagle in the coffee aisle.  But hurry!  They will be limited edition, and you won't want to miss out on these.  



Flourless Pumpkin Bread Recipe


I like this recipe because it's so quick and easy to make, and I don't have to dirty a lot of dishes to make it.  It doesn't have flour, but you'd never know it after you bake it because it has the same texture as a quick bread.  It uses real maple syrup to sweeten it, which gives it a mildly sweet maple flavor that complements the pumpkin pie spice.  This isn't a really sweet dessert, but the pumpkin and the pumpkin spice flavors take center stage.  


Ingredients

  • 2 cups quick cooking oats
  • 2 cups pumpkin puree (not pumpkin pie filling)
  • 1/2 cup real maple syrup
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice

STEP 1



Preheat oven to 350 degrees.  Grease a loaf pan and set aside.


STEP 2



All all of the ingredients to a blender.  Puree until smooth.


STEP 3


Pour batter into the pan.  Bake for 30 minutes or until a toothpick inserted into the center comes out clean.  Let cool completely.


What's your favorite part of fall?  Visit the Giant Eagle social hub for more fall inspiration!


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