Updated: Apr 5, 2020
Kid Approved Flourless Raisin (or chocolate chip) Pumpkin Bread
Made with just 7 simple ingredients!
Currently I am writing this while at home during the COVID-19 outbreak. One thing we are doing to stay busy is learning new and easy recipes. I am all about EASY, minimal ingredient, and healthier recipes.
This pumpkin bread is extremely moist and fairly dense (the way i like it). It is also not as sweet as your typical pumpkin bread, as it is only sweetened with pure maple syrup and bursts of raisin sweetness, but feel free to add some brown sugar (maybe two-three tablespoons) or sweeten to your liking.
I had all of these ingredients on hand and you most likely will too. I feel like everyone has a can or two of pumpkin puree always left over from the fall.
It's super simple and so quick to get in the oven!
All ingredients (except raisins, those are added after blending) are blended in the blender at once until smooth and viola, it's ready for the pan!
2 cups old-fashioned or quick cooking oats
1 (15 ounce) can pure pumpkin
1/2 cup maple syrup
2 large eggs
1 teaspoon baking soda
2 teaspoons cinnamon or pumpkin pie spice
1/4- 1/2 cup raisins or chocolate chips
Optional- 2 tablespoons brown sugar or stevia for extra sweetness
Preheat oven to 350°F. Lightly grease 9x5-inch loaf pan with non-stick cooking spray and set aside.
Add all ingredients to a blender and blend until smooth and very well combined.In a high powered food processor this will take about 3 minutes. If using a blender stop halfway through, scrape sides and continue blending.
Pour batter into prepared loaf pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. (If the top of the loaf is browned, but the center is not baked all the way through yet, cover the top with foil and continue to bake until a toothpick inserted in the center comes out clean.
Let loaf cool completely in loaf pan. Store bread in an airtight container in the refrigerator.