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.
December 17 2016 recipe by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, 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. (51⁄3 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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Making low carb simple
Instructions
Instructions are for 22 servings. Please modify as needed.
Preheat the oven to 350°F (175°C) and grease a bread pan, 8.5" (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.
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.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
30 comments
1
Teresa
December 6 2016
Hey, great recipe! We don't have pumpkin puree in a can in Germany, and in any case I always make my own from scratch; therefore how many ml is normally a can of pumpkin puree? Thank you!
Reply: #2
2
Reply to comment #1 by Teresa
Kristin Berglund Team Diet Doctor
December 7 2016
Hey, great recipe! We don't have pumpkin puree in a can in Germany, and in any case I always make my own from scratch; therefore how many ml is normally a can of pumpkin puree? Thank you!
Hi Teresa!
The can we used had 425 g in it. You can make your own puree by roasting a pumpkin in the oven and pureeing it when it's baked.
Good luck!
3
Gentiann
December 17 2016
In America, "spicy" means "hot spices"referring to a food that has hot peppers in it. For a food that is not hot but have spices in it , the word "spiced" is used. For this recipe, "Spiced Low Carb Pumpkin Bread" would be more appropriate.
Thanks for the recipe, it looks delicious!- 1 comment removed
5
Cindy
December 18 2016
should that be ground flax rather than whole? thanks
6
Cindy
December 18 2016
I reported my own comment by accident!
- 3 comments removed
10
Nina Holland
January 3 2017
correction: "I don't deny that *1¼* cup of LIQUID, does indeed convert as 3dl
11
Peter Biörck Team Diet Doctor
January 3 2017
Hi Nina!
I must be missing something here? :)
"dl" (100 ml) and "cup" (240 ml) are both volume based measurements. Weight is not involved that conversion?
Reply: #12
12
Reply to comment #11 by Peter Biörck
Nina Holland
January 3 2017
Peter, hi again!
OK - so maybe weight is the issue. (isn't it always?!)
Converting recipes to metric, for most cooks in the UK at least, usually means we want conversion to *weight* measurements (rather than volume).
I wouldn't know how to measure a decilitre in volume of anything, or have any vessel with which to do it! (I would imagine it is very inaccurate, especially as dry ingredients differ greatly in the space they fill depending on how compact or dense they are, and what food they are.)I use a weighing scales and when weighing 100g of anything, if I change the setting, it's equal to 100ml (=1dl) according to that.
So what WEIGHT almonds and coconut flour etc, would you recommend I use for this recipe, then?
We'll get there! :)
13
Peter Biörck Team Diet Doctor
January 3 2017
Hi Nina!
I have asked the recipe team why we don't use weight, until we get an answer, my best guess is that it got to complicated to use both weight and volume and they prioritized to use volume.
As long as we don't use weight in our recipes I really would recommend to get something that measure in ml otherwise it will get tricky as you already stated. :)
Reply: #14
14
Reply to comment #13 by Peter Biörck
Nina Holland
January 3 2017
Yes indeed Peter...
This is where I think a lot of us have been going wrong!
I have a lot of metric recipes printed out from this site and have been substituting ml for mg in the dry ingredients, so no wonder some have been hit and miss!
I have a loaf in the oven as I type (having used my humble, single cup measure), so fingers crossed... :)
Thanks very much for all the replies.- 6 comments removed
21
Christine Vegh
November 1 2018
I cannot imagine this being 22 servings for a 7 or 8 in loaf pan. Perhaps identifying this more like a mini-muffin would also provide better expectations.
As a general recommendation, may I suggest that each recipe has a photo of it's serving size? Paying attention to portion size has been one of the most important parts of my success.
Although, sometimes a finished dish is simply too beautiful to not share.
- 10 comments removed
32
Debbie
December 13 2019
Hello Keto cooks, Here in Australia we measure in grams for dry ingredients too, so I have measured the dry ingredients into a jug with mls, then weighed them on the scales to get grams. And just use that formula , not had too many problems 😋 Happy cooking.
- 5 comments removed
38
Kristie Sullivan, PhD Team Diet Doctor
September 10 2020
Hello there!
Thanks so much for your feedback. We’ve listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you’ll notice the difference — and love it as much as we do.
Happy cooking!The recipe team
P.S. To keep the comments section up-to-date, we’ve gone ahead and removed any comments regarding the now-resolved issues. Thanks!
39
Jenna
October 10 2020
Was really excited to make this, but it turned out salty, dense, and somehow overly moist (almost uncooked despite following instructions) ... not sure where I went wrong
Reply: #40
40
Reply to comment #39 by Jenna
Kerry Merritt Team Diet Doctor
October 10 2020
Was really excited to make this, but it turned out salty, dense, and somehow overly moist (almost uncooked despite following instructions) ... not sure where I went wrong
So sorry to hear it didn't work for you!
41
Glad
November 4 2020
Can I use this recipe with a muffin tin instead?
Reply: #42
42
Reply to comment #41 by Glad
Crystal Pullen Team Diet Doctor
November 4 2020
Can I use this recipe with a muffin tin instead?
This recipe has not been tested in a muffin tin, but it is worth a shot. You will need to significantly reduce the bake time.
43
Tracey
November 24 2020
Oh my gosh this recipe is so so so good! The texture is amazing. I like to warm it up for breakfast with some butter and cream cheese with extra cinnamon on top. So satisfying and keeps me full a long time. 5 star recipe!
Reply: #44
44
Reply to comment #43 by Tracey
Kristin Parker Team Diet Doctor
November 24 2020
Oh my gosh this recipe is so so so good! The texture is amazing. I like to warm it up for breakfast with some butter and cream cheese with extra cinnamon on top. So satisfying and keeps me full a long time. 5 star recipe!
Fantastic! Glad this was a winner for you!
45
Maggie
January 30 2021
Somebody said "As a general recommendation, may I suggest that each recipe has a photo of its serving size? Paying attention to portion size has been one of the most important parts of my success."
I just wanted to give a thumbs-up for this idea, realizing that I don't know what it entails.Also, I made this recipe in a food processor, which was worth the effort to pull it out. However, I've crossed out walnuts and put walnuts on the END of the recipe. Since I didn't want the walnuts ground up in the recipe, I saved them out for last, and, you guessed it, forgot to put them in at all. Tonight we will find out how it all tastes. It smells and looks great.
Reply: #47
46
astrope
January 31 2021
When should the 1Tbsp Cinnamon at the end of the recipe be used and how?
Reply: #48
47
Reply to comment #45 by Maggie
Kerry Merritt Team Diet Doctor
January 31 2021
Somebody said "As a general recommendation, may I suggest that each recipe has a photo of its serving size? Paying attention to portion size has been one of the most important parts of my success."
I just wanted to give a thumbs-up for this idea, realizing that I don't know what it entails.
Also, I made this recipe in a food processor, which was worth the effort to pull it out. However, I've crossed out walnuts and put walnuts on the END of the recipe. Since I didn't want the walnuts ground up in the recipe, I saved them out for last, and, you guessed it, forgot to put them in at all. Tonight we will find out how it all tastes. It smells and looks great.Thank you for your feedback. I've passed it along to our team. Hope you enjoy!
48
Reply to comment #46 by astrope
Kerry Merritt Team Diet Doctor
January 31 2021
When should the 1Tbsp Cinnamon at the end of the recipe be used and how?
The cinnamon will be used in step 2. "Mix together all dry ingredients in a bowl."
49
Alex
March 10 2021
Delicious!
50
Kaeli
June 18 2021
Somebody already asked, but don't see a response: is the flax ground or whole?
Reply: #51
51
Reply to comment #50 by Kaeli
Kristin Parker Team Diet Doctor
June 18 2021
Somebody already asked, but don't see a response: is the flax ground or whole?
This recipe uses whole flaxseed but either should work out well.
52
Maria S
November 5 2021
I was hoping to see a breakdown of nutrition facts, like calories in a slice of X weight, carbs, etc.
Reply: #53
53
Reply to comment #52 by Maria S
Kristin Parker Team Diet Doctor
November 5 2021
I was hoping to see a breakdown of nutrition facts, like calories in a slice of X weight, carbs, etc.
All of our recipes have the full nutrition information by clicking or tapping on the colored carb circle or the Nutrition+ tab under the list of ingredients.
54
Allan
June 17 2022
I made this fantastic bread yesterday. It's a win win for me.
My problem was, I tested it with a toothpick, and it didn't go right down to the bottom, and looked perfectly done, so I took it out of the oven 5 minutes too early. I have learnt my lesson.
This is a very filling bread and one serve for breakfast with butter was enough for me this morning. It only had 3g of carbs, and was so delicious. This is my favourite bread. Thank you Diet Doctor.
55
Vicki
February 23 2023
This bread is delicious, but is incredibly moist, hard to slice without it falling apart. I baked it about 10 minutes longer than suggested. Any bakers out there who can help me make it a bit less moist without losing flavor?
