Spicy low-carb pumpkin bread

Spicy low-carb pumpkin bread

Spicy low-carb pumpkin bread

Spicy low-carb pumpkin bread

Yield: 22
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

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.


  • 2 tbsp pumpkin pie spice
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tbsp ground psyllium husk powder
  • 100 g flaxseed
  • 150 g almond flour
  • 150 g coconut flour
  • 40 g walnuts, chopped
  • 40 g pumpkin seeds and extra for topping
  • 3 eggs
  • 125 ml unsweetened apple sauce
  • 4 tbsp coconut oil
  • 400 g pumpkin puree
  • 1 tbsp butter or coconut oil, for greasing the pan


  1. Preheat the oven to 400°F (200°C) and grease a bread pan, 7-8 inches (about 10 x 18 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. Pour into the baking dish and sprinkle a tablespoon of pumpkin seeds on top.
  5. Bake on the lower rack for an hour. When a toothpick is inserted into the center and comes out clean, the bread is done.
  6. Let cool on a cooling rack.



The bread is best freshly baked or toasted. Slice the part of the bread you won't have the same day and keep in the refrigerator for 2-3 days. It will keep in the freezer up to a month.

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