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Blender Pumpkin Bread

What could be easier than ingredients thrown into a blender? Not much! Fall flavors like pumpkin, cinnamon and nutmeg burst in this super easy, no-fail recipe. Gluten-free, soft and delicious, you can make a loaf, pre-slice it (so you don’t overeat it) and store in the fridge or freezer for on-demand goodness.

Blender Pumpkin Bread

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Prep Time
5 min
Cook Time
55 min


  • 3 cups raw cashew pieces
  • 4 eggs
  • 1 cup liquid egg whites
  • 3/4 cup canned pumpkin purée
  • 2 tablespoons Monk Fruit granular sweetener, or pinch stevia
  • 1/2 cup coconut flour
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt



  1. Preheat oven to 325°F. Add the cashews, eggs, egg whites, pumpkin and sweetener to a high-powered blender. Process on low, then medium until combined (about 1 minute). Add remaining ingredients, stopping to scrape sides, as needed, and process for another 1-2 minutes (mixture will be thick).

  2. Line a 9-by-5-inch loaf pan with parchment paper, pour batter inside, and bake for 55 minutes to 1 hour, or until an inserted toothpick comes out clean.

Recipe Notes

Nutrient Information:

Calories: 199

Protein: 9g

Fat: 13g

Carbs: 11g

Fiber: 2.5g

Net Carbs: 8.5 g

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