½ tbsp pumpkin pie spice
¼ tbsp baking powder
¼ tsp salt
½ tbsp ground psyllium husk powder
1⁄8 cup flaxseed
¼ cup almond flour
1 tbsp coconut flour
1⁄3 oz. walnuts, chopped
1⁄3 oz. pumpkin seeds and extra for topping
1⁄8 cup unsweetened apple sauce
1 tbsp coconut oil melted
3¼ oz. pumpkin puree
¼ tbsp butter or coconut oil, for greasing the pan
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.
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.
Scoop the batter into the bread pan and sprinkle a tablespoon of pumpkin seeds on top.
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.
Let cool on a cooling rack for at least 10 minutes before slicing with a serrated knife.