Name: Spicy low-carb pumpkin bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 22
Cuisine: Low Carb
Ingredients: 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

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.

Ingredients

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

Instructions

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.
Mix together all dry ingredients in a bowl.
Stir together egg, apple sauce, pumpkin puree and oil in a bowl and mix into a smooth batter with the dry ingredients.
Pour into the baking dish and sprinkle a tablespoon of pumpkin seeds on top.
Bake on the lower rack for an hour. When a toothpick is inserted into the center and comes out clean, the bread is done.
Let cool on a cooling rack.

Notes

Tip!

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.