10 August 2017

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.  


  • 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


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


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


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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Cari Dunn
Cari Dunn

Cari lives on a small farm in Ohio with her husband, three kids, two dogs, two cats, five goats, several chickens, and homing pigeons. She loves Gilmore Girls, coffee, and her kids. Not in that order.