Spiced Pumpkin Bread

Spiced Pumpkin Bread: A Savory, Low-Carb Treat

If you’re looking for a savory, low-carb treat to make the most of pumpkin season, this Spiced Pumpkin Bread is a must-try. Made with cooked pumpkin, ground almonds, oat flour, and a blend of spices, this bread is gluten-free, keto-friendly (with adjustments), and ideal for slicing, toasting, and pairing with cheese, chutney, aioli, or your favorite healthy sauce.

It’s a fiber-rich, nutrient-dense option that’s perfect for a snack, appetizer, or addition to a cheese board.

Why This Bread Is a Healthy Choice

Pumpkin season is a reminder to embrace seasonal eating, which not only supports local agriculture but also ensures you’re getting the freshest, most nutrient-dense produce. This spiced pumpkin bread transforms pumpkin into a savory treat with health benefits that make it a standout:

• Low-Carb: ~5-7g carbs per serving (2 slices), compared to 30g in traditional bread.
• Gluten-Free: Made with oat flour (certified gluten-free) and ground almonds, safe for most celiacs (see note on oats).
• Seasonal: Features pumpkin at its peak in autumn for maximum flavor and nutrition.
• Fiber-Rich: High in fiber from pumpkin, almonds, and psyllium for digestion and satiety.
• Healthy Fats: Contains coconut oil and ground almonds for heart-healthy fats.
• Versatile: Perfect for toasting and pairing with cheese, chutney, or other healthy toppings.

This savory, spiced pumpkin cake is a different recipe that you are going to love.

 

Spiced Pumpkin Bread Recipe

This recipe creates a savory, moist bread that’s perfect for toasting and pairing with your favorite toppings. The addition of psyllium ensures a juicy texture, while spices add depth without overpowering the pumpkin flavor.

Ingredients (Serves 8)

Bread

• 1 cup (200g) pumpkin puree (roasted or steamed, then mashed)
• ¾ cup (75g) ground almonds
• ½ cup (50g) oat flour (certified gluten-free; swap with almond flour for keto)
• 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

Optional Toppings (Not Included in Recipe)

• Cheese, sugar-free chutney, aioli, or your favorite healthy sauce
• Grapes or nuts for a cheese board pairing

Instructions

• Preheat Oven: Preheat your oven to 350°F (180°C) and grease a 9×5-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.

Tips for Success

• Keto Adjustment: Replace oat flour with almond flour to reduce carbs to ~4g per serving.
• Celiac Note: Ensure your oat flour is certified gluten-free, as some celiacs may react to avenin in oats.
• Spice Variations: Adjust spices to taste, try adding a pinch of cloves or allspice for extra warmth.
• Texture Note: This bread is moist and dense, similar to a savory quick bread, due to the lack of gluten and cheese. Psyllium and pumpkin ensure a juicy texture.
• Storage: Store in an airtight container in the fridge for up to 5 days. Toast slices before serving to refresh the texture.

Ground almonds, oat flour and psyllium are the three main ingredients of this delicious cake.

The Spiced Pumpkin Bread is a low-carb, gluten-free, savory treat that celebrates pumpkin season in a healthy, delicious way. Made with cooked pumpkin, ground almonds, oat flour, psyllium, and spices, it’s a fiber-rich, nutrient-dense option that’s perfect for toasting and pairing with cheese, chutney, or aioli.

Have you tried baking with pumpkin? What’s your favorite way to enjoy it? Share your thoughts in the comments and explore more pumpkin recipes on our site.

More Pumpkin Recipes

• Pumpkin Bites with Blue Cheese
• Dairy-Free Pumpkin Pasta Sauce
• Sugar-Free Pumpkin and Coconut Pudding

Spiced Pumpkin Bread

Make this spiced pumpkin bread, a savory, low-carb treat. Gluten-free, perfect for toasting, and ideal with cheese or chutney.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Basics, Bread, Snack

Cuisine homemade

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

Notes

• Keto Adjustment: Replace oat flour with almond flour to reduce carbs to ~4g per serving.
• Celiac Note: Ensure your oat flour is certified gluten-free, as some celiacs may react to avenin in oats.
• Spice Variations: Adjust spices to taste, try adding a pinch of cloves or allspice for extra warmth.
• Texture Note: This bread is moist and dense, similar to a savory quick bread, due to the lack of gluten and cheese. Psyllium and pumpkin ensure a juicy texture.
• Storage: Store in an airtight container in the fridge for up to 5 days. Toast slices before serving to refresh the texture.

Keyword gluten free, gluten free bread, pumpkin, pumpkin bread

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