Low-carb Pumpkin Bread is a favorite among many dieters. However, many low-carb bread recipes are high in calories and carbs. It’s not easy to make low-carb bread that is filling, high in protein, and nutrient-rich.
Many people are looking for a foolproof recipe that won’t leave them hungry or unsatisfied. Here’s the perfect solution: low-carb pumpkin bread! This recipe has all the best qualities of traditional pumpkin bread but with a lower number of carbs and calories. The result is a delicious and nutritious breakfast option that will keep you full until lunchtime. Here are some more ways to make it your own!
The Many Benefits of Low-Carb Pumpkin Bread
Low-carb pumpkin bread is very important for anyone on a low-carb diet. Low-carb bread is high in protein and fiber, which are essential nutrients for keeping you full and satisfied. It has less sugar than traditional bread but still provides plenty of sweetness. This recipe is also gluten-free, so even people with dietary restrictions can enjoy this bread.
The Best Ingredients for Low-Carb Pumpkin Bread
The key to healthy low-carb bread is choosing the best ingredients for your recipe. If you are interested in making a low-carb loaf of bread, make sure that you use real pumpkin puree and not canned pumpkin. You can also add nutritious ingredients like eggs, nuts, seeds, and dried fruit.
This recipe uses almond flour by preference. It’s a great gluten-free option for people who cannot tolerate wheat or gluten in their diet. If you don’t have any of these ingredients on hand, feel free to change them up to whatever you have on hand!
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How to Make Low-Carb Pumpkin Spice Bread
Ingredients:
- 2 tbsp pumpkin pie spice
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp ground psyllium husk powder
- ½ cup (3 oz.) flaxseed
- 1¼ cup (5 oz.) almond flour
- ¼ cup (¾ oz.) coconut flour
- 1½ oz. (7 tbsp) walnuts, chopped
- 1½ oz. (51⁄3 tbsp) pumpkin seeds and extra for topping
- 3 eggs
- ½ cup unsweetened apple sauce
- 4 tbsp coconut oil melted
- 14 oz. pumpkin puree
- 1 tbsp butter or coconut oil, for greasing the pan
- 1 tbsp ground cinnamon
1. Line a bread pan with parchment paper
2. In a large bowl, mix together the pumpkin puree, eggs, vanilla extract, and extracts of your choice
3. Add in the rest of the ingredients listed above
4. Mix it all together using an electric mixer or spatular
5. Pour the batter into a bread pan lined with parchment paper
6. Bake at 350F or 175C degrees for 55 to 60 minutes or until the toothpick comes out clean from the center.
Baking in a loaf tin
Traditionally, low-carb bread recipes are baked in a loaf tin. This allows for more air to be trapped inside the bread so the bread doesn’t get too dense. The loaf tin will prevent you from having to add extra flour and make it easier to shape your bread.
Bake the bread at 400 degrees F
Baking your bread at 350F or 175C degrees will give you the light, fluffy texture and caramelized edges you find in traditional pumpkin bread. This temperature also helps to preserve nutrients like calcium, magnesium, manganese, and iron.
Because shop-bought bread can be a health hazard for your gut, you may want to get all the best information out there on the pitfalls of eating ordinary bread and how to bake your own low-carb bread without the fiery gut problems over-the-counter bread can bring. For real low-carb, keto-friendly bread click here.
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Please note that the information provided in this blog post is for general informational purposes only and does not constitute professional advice. I am not an expert. It is important to consult with a qualified professional before making any significant investments. The content of this blog post is based on my personal experiences, research, and opinions. I do not assume any responsibility or liability for any consequences resulting from the use of this information. By reading this blog post, you acknowledge and accept that the information provided here is not a substitute for professional advice.
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