Spiced low-carb pumpkin bread

Spiced low-carb pumpkin bread

You asked for it, and we delivered! Here’s a dairy free and low-carb bread that’s loaded with so much flavor, it might just jump off the table. It’s nutty and moist – and is perfect for breakfast, lunch or just a snack.

Spiced low-carb pumpkin bread

You asked for it, and we delivered! Here’s a dairy free and low-carb bread that’s loaded with so much flavor, it might just jump off the table. It’s nutty and moist – and is perfect for breakfast, lunch or just a snack.
USMetric
22 servingservings

Ingredients

  • 2 tbsp 2 tbsp pumpkin pie spice
  • 1 tbsp 1 tbsp (15 g) baking powder
  • 1 tsp 1 tsp salt
  • 2 tbsp 2 tbsp (20 g) ground psyllium husk powder
  • ½ cup 125 ml (100 g) flaxseed
  • 1¼ cups 300 ml (150 g) almond flour
  • ¼ cup 60 ml (25 g) coconut flour
  • 1½ oz. 40 g walnuts, chopped
  • 1½ oz. 40 g (75 ml) pumpkin seeds and extra for topping
  • 3 3 eggeggs
  • ½ cup 125 ml unsweetened apple sauce
  • 4 tbsp 4 tbsp coconut oil melted
  • 14 oz. 400 g pumpkin puree
  • 1 tbsp 1 tbsp butter or coconut oil, for greasing the pan

Instructions

Instructions are for 22 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C) and grease a bread pan, 8.5" inches (about 11 x 21 cm), with butter or oil.
  2. Mix together all dry ingredients in a bowl.
  3. Stir together egg, apple sauce, pumpkin puree and oil in a bowl and mix into a smooth batter with the dry ingredients.
  4. Scoop the batter into the bread pan and sprinkle a tablespoon of pumpkin seeds on top.
  5. Bake on lower rack for 55-65 minutes. The bread is done when a toothpick is inserted into the center and comes out clean or when the bread feels firm to the touch in the center.
  6. Let cool on a cooling rack for at least 10 minutes before slicing with a serrated knife.

Tip!

The bread is best freshly baked or toasted. Slice leftovers and refrigerate for 3-4 days. It will keep in the freezer up to one month.

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13 comments

  1. Teresa
    Hey, great recipe! We don't have pumpkin puree in a can in Germany, and in any case I always make my own from scratch; therefore how many ml is normally a can of pumpkin puree? Thank you!
    Reply: #2
  2. Kristin Berglund Team Diet Doctor

    Hey, great recipe! We don't have pumpkin puree in a can in Germany, and in any case I always make my own from scratch; therefore how many ml is normally a can of pumpkin puree? Thank you!

    Hi Teresa!

    The can we used had 425 g in it. You can make your own puree by roasting a pumpkin in the oven and pureeing it when it's baked.

    Good luck!

  3. Gentiann
    In America, "spicy" means "hot spices"referring to a food that has hot peppers in it. For a food that is not hot but have spices in it , the word "spiced" is used. For this recipe, "Spiced Low Carb Pumpkin Bread" would be more appropriate.
    Thanks for the recipe, it looks delicious!
  4. 1 comment removed
  5. Cindy
    should that be ground flax rather than whole? thanks
  6. Cindy
    I reported my own comment by accident!
  7. 3 comments removed
  8. Nina Holland
    correction: "I don't deny that *1¼* cup of LIQUID, does indeed convert as 3dl
  9. Peter Biörck Team Diet Doctor
    Hi Nina!

    I must be missing something here? :)

    "dl" (100 ml) and "cup" (240 ml) are both volume based measurements. Weight is not involved that conversion?

    Reply: #12
  10. Nina Holland
    Peter, hi again!

    OK - so maybe weight is the issue. (isn't it always?!)

    Converting recipes to metric, for most cooks in the UK at least, usually means we want conversion to *weight* measurements (rather than volume).
    I wouldn't know how to measure a decilitre in volume of anything, or have any vessel with which to do it! (I would imagine it is very inaccurate, especially as dry ingredients differ greatly in the space they fill depending on how compact or dense they are, and what food they are.)

    I use a weighing scales and when weighing 100g of anything, if I change the setting, it's equal to 100ml (=1dl) according to that.

    So what WEIGHT almonds and coconut flour etc, would you recommend I use for this recipe, then?

    We'll get there! :)

  11. Peter Biörck Team Diet Doctor
    Hi Nina!

    I have asked the recipe team why we don't use weight, until we get an answer, my best guess is that it got to complicated to use both weight and volume and they prioritized to use volume.

    As long as we don't use weight in our recipes I really would recommend to get something that measure in ml otherwise it will get tricky as you already stated. :)

    Reply: #14
  12. Nina Holland
    Yes indeed Peter...
    This is where I think a lot of us have been going wrong!
    I have a lot of metric recipes printed out from this site and have been substituting ml for mg in the dry ingredients, so no wonder some have been hit and miss!
    I have a loaf in the oven as I type (having used my humble, single cup measure), so fingers crossed... :)
    Thanks very much for all the replies.
  13. 6 comments removed
  14. Christine Vegh
    I cannot imagine this being 22 servings for a 7 or 8 in loaf pan. Perhaps identifying this more like a mini-muffin would also provide better expectations.

    As a general recommendation, may I suggest that each recipe has a photo of it's serving size? Paying attention to portion size has been one of the most important parts of my success.

    Although, sometimes a finished dish is simply too beautiful to not share.

  15. 10 comments removed
  16. Debbie
    Hello Keto cooks, Here in Australia we measure in grams for dry ingredients too, so I have measured the dry ingredients into a jug with mls, then weighed them on the scales to get grams. And just use that formula , not had too many problems 😋 Happy cooking.
  17. 5 comments removed
  18. Kristie Sullivan, PhD Team Diet Doctor
    Hello there!
    Thanks so much for your feedback. We’ve listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you’ll notice the difference — and love it as much as we do.
    Happy cooking!

    The recipe team

    P.S. To keep the comments section up-to-date, we’ve gone ahead and removed any comments regarding the now-resolved issues. Thanks!

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