Savory Pumpkin Spice Bread (Low-Carb, Dairy-Free)
A dense, moist, and nutty low-carb bread that’s savory rather than sweet – perfect for breakfast, lunch, or dinner.
- Prep10 min
- Cook1h
- Total1h 10m
- DifficultyEasy
- Servings22
This savory pumpkin bread is a delicious twist on the classic sweet version – it’s packed with warm spices and has a wonderfully moist, dense texture, thanks to the combination of almond flour, coconut flour, and ground psyllium husk.
The recipe is completely dairy-free and low in carbs, making it a great choice for those following a keto or gluten-free lifestyle. Enjoy it warm, sliced with a serrated knife, and top it with extra pumpkin seeds for a satisfying crunch.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. Grease a 8.5-inch (about 11x21 cm) bread pan with butter or coconut oil.
- In a large bowl, whisk together the pumpkin pie spice, baking powder, salt, ground psyllium husk powder, flaxseed, almond flour, coconut flour, walnuts, and most of the pumpkin seeds (reserve a tablespoon for topping).
- In a separate bowl, beat the eggs lightly, then stir in the unsweetened apple sauce, pumpkin puree, and melted coconut oil until well combined.
- Pour the wet ingredients into the dry ingredients and mix with a spatula until you get a smooth, uniform batter (do not overmix).
- Transfer the batter into the prepared bread pan, spreading it evenly. Sprinkle the reserved tablespoon of pumpkin seeds over the top.
- Bake on the lower rack of the oven for 55-65 minutes, until a toothpick inserted in the center comes out clean or the center feels firm to the touch.
- Remove the pan from the oven and let the bread cool in the pan on a wire rack for at least 10 minutes.
- Gently turn the bread out onto the rack and let it cool completely before slicing with a serrated knife.
💡 Tips
- For a more intense pumpkin flavor, use fresh pumpkin puree instead of canned.
- If you prefer a sweeter bread, add a tablespoon of your favorite low-carb sweetener to the dry ingredients.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze slices for up to 2 months.
Inspired by a recipe from Diet Doctor