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 nutty, dense, and moist. Unlike a traditional sweet bread, our pumpkin bread is savory – and is perfect for breakfast, lunch or dinner.

Spiced low-carb pumpkin bread

You asked for it, and we delivered! Here’s a dairy free and low-carb bread that's nutty, dense, and moist. Unlike a traditional sweet bread, our pumpkin bread is savory – and is perfect for breakfast, lunch or dinner.
USMetric
22 servingservings

Ingredients

  • 2 tbsp 2 tbsp pumpkin pie spice
  • 1 tbsp 1 tbsp baking powder
  • 1 tsp 1 tsp salt
  • 2 tbsp 2 tbsp ground psyllium husk powder
  • ½ cup (3 oz.) 120 ml (85 g) flaxseed
  • 1¼ cups (5 oz.) 300 ml (140 g) almond flour
  • ¼ cup (¾ oz.) 60 ml (25 g) coconut flour
  • 1½ oz. (7 tbsp) 45 g (110 ml) walnuts, chopped
  • 1½ oz. (513 tbsp) 45 g (85 ml) pumpkin seeds and extra for topping
  • 3 3 eggeggs
  • ½ cup 120 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
  • 1 tbsp 1 tbsp ground cinnamon
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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" (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.