Spiced low-carb pumpkin bread



Rustic Bread

Spiced low-carb pumpkin bread


  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.

How to make


  • 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

  • 2⁄3 egg

  • 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