Make this spiced pumpkin bread, a savory, low-carb treat. Gluten-free, perfect for toasting, and ideal with cheese or chutney.
Equipment
- Convection oven
Ingredients
- 1 cup pumpkin puree (roasted or steamed, then mashed) 200g
- ¾ cup ground almonds 75g
- ½ cup oat flour (certified gluten-free; swap with almond flour for keto) 50g
- 2 large eggs
- 1 tbsp psyllium husk for elasticity and juiciness
- 2 tbsp coconut oil melted
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp sea salt
Instructions
Pumpkin Bread:
Preheat Oven: Preheat your oven to 350°F (180°C) and grease a 9x5-inch loaf pan or line with parchment paper.
Prepare the Batter: In a large bowl, mix the pumpkin puree, ground almonds, oat flour, eggs, psyllium husk, melted coconut oil, baking powder, cinnamon, nutmeg, ginger, and sea salt. Stir until well combined. The batter will be thick and dense due to the lack of gluten.
Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool completely in the pan before slicing, as it will firm up as it cools.
Toast and Serve: Slice the bread into 8 pieces (2 slices per serving). Toast the slices for a crisp texture, then serve with cheese, sugar-free chutney, aioli, or your favorite healthy sauce. It’s also perfect on a cheese board with grapes and nuts.
Optional toppings:
Cheese, sugar-free chutney, aioli, or your favorite healthy sauce
Grapes or nuts for a cheese board pairing
