
Spiced Pumpkin Bread
Aprende a preparar un bizcocho de calabaza salado con especias, ideal para tostar y tomar con queso, chutney o tu salsa favorita.
Spiced Pumpkin Bread: A Savory, Low-Carb Autumn Treat
Autumn is in full swing, and with it comes an abundance of pumpkin—a versatile, healthy vegetable that’s perfect for seasonal recipes! 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. Let’s explore the recipe, its nutritional benefits, and how to enjoy this seasonal delight while embracing nature’s bounty!
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:
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Low-Carb: ~5-7g carbs per serving (2 slices), compared to 30g in traditional bread.
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Gluten-Free: Made with oat flour (certified gluten-free) and ground almonds, safe for most celiacs (see note on oats).
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Keto-Friendly (with Adjustments): Swap oat flour for more almond flour to reduce carbs further.
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Seasonal: Features pumpkin at its peak in autumn for maximum flavor and nutrition.
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Fiber-Rich: High in fiber from pumpkin, almonds, and psyllium for digestion and satiety.
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Healthy Fats: Contains coconut oil and ground almonds for heart-healthy fats.
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Versatile: Perfect for toasting and pairing with cheese, chutney, or other healthy toppings.
Unlike industrial sliced bread made with refined flour, sugars, and poor-quality fats, this bread offers nutritious calories that support your health without spiking blood sugar.
A serving (2 slices) provides ~200 kcal, but its fiber and healthy fats ensure slow, steady energy release.
This savory, spiced pumpkin cake is a different recipe that you are going to love.
Nutritional Benefits of Key Ingredients
This bread is a nutritional powerhouse, with each component contributing to a balanced, low-carb treat.
Pumpkin
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Low-Carb: 7g carbs per 100g, keto-friendly.
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Low-Calorie: 26 kcal per 100g, ideal for weight management.
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High Fiber: 3g per 100g, supporting digestion and satiety.
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Rich in Nutrients: High in beta-carotene (provitamin A), vitamin C, and B vitamins for immunity, vision, and energy.
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Mineral-Dense: Contains potassium, phosphorus, and magnesium for heart and bone health.
Ground Almonds
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Low-Carb: 7g carbs per 100g, keto-friendly.
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High Fiber: 7g per 100g, aiding digestion and fullness.
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Healthy Fats: Monounsaturated fats support heart health.
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Protein-Rich: 15g per 100g, promoting satiety.
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Nutrient-Dense: Rich in vitamin E and magnesium for skin and energy.
Oat Flour (Certified Gluten-Free)
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Moderate-Carb: 12g carbs per ¼ cup (can be swapped for keto).
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High Fiber: 3g per ¼ cup, supporting digestion.
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Note on Gluten: Oats are naturally gluten-free but contain avenin, a protein some celiacs can’t tolerate. Use certified gluten-free oats if you’re celiac.
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Nutrient-Dense: Rich in manganese and B vitamins for energy and metabolism.
Psyllium Husk
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Low-Carb: 0g net carbs (mostly fiber), keto-friendly.
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High Fiber: 5g per tbsp, aiding digestion and adding juiciness to the bread.
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Gluten-Free Binder: Provides elasticity in gluten-free baking for a better texture.
Coconut Oil
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Low-Carb: 0g carbs, keto-friendly.
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Healthy Fats: Medium-chain triglycerides (MCTs) provide quick energy and support ketosis.
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Antioxidant Properties: Helps reduce inflammation.
These ingredients make the bread low-carb, gluten-free, fiber-rich, and nutrient-dense, offering a savory treat that’s as healthy as it is delicious.
Ground almonds, oat flour and psyllium are the three main ingredients of this delicious cake.
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
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1 cup (200g) pumpkin puree (roasted or steamed, then mashed)
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¾ cup (75g) ground almonds
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½ cup (50g) oat flour (certified gluten-free; swap with almond flour for keto)
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2 large eggs
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1 tbsp psyllium husk (for elasticity and juiciness)
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2 tbsp coconut oil (melted)
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1 tsp baking powder
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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½ tsp ground ginger
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½ tsp sea salt
Optional Toppings (Not Included in Recipe)
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Cheese, sugar-free chutney, aioli, or your favorite healthy sauce
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Grapes or nuts for a cheese board pairing
Instructions
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Preheat Oven: Preheat your oven to 350°F (180°C) and grease a 9×5-inch loaf pan or line with parchment paper.
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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.
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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.
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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
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Keto Adjustment: Replace oat flour with almond flour to reduce carbs to ~4g per serving.
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Celiac Note: Ensure your oat flour is certified gluten-free, as some celiacs may react to avenin in oats.
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Spice Variations: Adjust spices to taste—try adding a pinch of cloves or allspice for extra warmth.
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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.
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Storage: Store in an airtight container in the fridge for up to 5 days. Toast slices before serving to refresh the texture.
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Serving Suggestion: Pair with a glass of red wine or herbal tea for a cozy autumn snack.
Why This Bread Shines
This Spiced Pumpkin Bread is a low-carb, gluten-free, savory treat that makes the most of pumpkin season with a healthy twist. The combination of cooked pumpkin, ground almonds, oat flour, psyllium, and spices creates a fiber-rich, nutrient-dense bread that’s perfect for toasting and pairing with cheese, chutney, or aioli. It’s a keto-friendly (with adjustments) option that’s ideal for a snack, appetizer, or cheese board addition, offering a moist, flavorful texture that doesn’t taste overly like pumpkin. With ~200 kcal per serving (2 slices), it provides steady energy thanks to its healthy fats and fiber, unlike industrial breads laden with refined flour and sugars.
More Pumpkin Recipes
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Pumpkin Cubes with Blue Cheese: A simple, low-carb appetizer.
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Creamy Pumpkin Sauce (Dairy-Free): Perfect for pasta or dipping.
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Sugar-Free Pumpkin and Coconut Pudding: A sweet, keto-friendly treat.
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Sugar-Free Pumpkin Compote: A versatile topping.
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Sugar-Free Pumpkin Cake with Dark Chocolate: Another healthy dessert.
- Sugar-free Chocolate Pumpkin Cake: A Healthy Halloween Treat
- Flourless Pumpkin Nut Cake with Raspberry Sauce: A Healthy, Low-Carb Dessert
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.
Whether you’re enjoying it as a snack, appetizer, or part of a cheese board, this keto-friendly (with adjustments) bread is a wholesome way to embrace seasonal eating.
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.
Bake this bread, toast a slice, and savor the flavors of fall!
Cheers!

BIZCOCHO DE CALABAZA SALADO
Aprende a preparar un bizcocho de calabaza salado con especias, ideal para tostar y tomar con queso, chutney o tu salsa favorita.
Ingredients
- 1 taza calabaza cocida
- 3 huevos enteros
- 1 cda aceite de coco
- 1/2 taza almendra molida muy fina
- 1/4 taza harina de avena
- 1 cda psyllium
- 1/2 cucharadita impulsor o levadura química
- 1/2 cucharadita sal marina
- 1/4 cucharadita cebolla en polvo
- 1/4 cucharadita ajo en polvo
- 1/4 cucharadita orégano seco
- 1/4 cucharadita tomillo seco
- 1/4 cucharadita pimienta blanca
Instructions
- Prepara todos los ingredientes, te ayudará mucho a la hora de elaborar la receta.
- Empieza preparando los ingredientes húmedos, bate los huevos en un bol, añade el aceite de coco derretido y mezcla muy bien. Añade la calabaza cocida, y vuelve a mezclar.
- En otro recipiente mezcla todas las harinas y el resto de ingredientes secos.
- Integra las dos mezclas en un solo bol hasta conseguir una masa uniforme.
- Precalienta el horno a 200ºC durante 10 minutos.
- Pon la masa en un molde rectangular y estrecho para horno, lo ideal es usar uno para pudin, y deja reposar unos 5 minutos.
- Hornea el bizcocho durante 35 minutos a 180ºC, al sacarlo comprueba con un palillo que esté bien cocido por el centro.
- Deja enfriar sobre una rejilla para que no se humedezca demasiado.
- Una vez frío, puedes cortarlo en rebanadas, tostarlo y tomarlo con queso, con una salsa alioli, con chutney, con lo que más te guste.
Nutrition Facts
BIZCOCHO DE CALABAZA SALADO
Amount Per Serving
Calories 214
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 123mg41%
Sodium 342mg15%
Potassium 200mg6%
Carbohydrates 14g5%
Fiber 48g200%
Sugar 3g3%
Protein 9g18%
Vitamin A 9711IU194%
Vitamin C 3mg4%
Calcium 245mg25%
Iron 2mg11%
* Los porcentajes de Valores Diarios están basados en una dieta de 2000 calorías.
Tried this recipe?Let us know how it was!
APPETIZER, BIZCOCHO, CALABAZA, OATMEAL, SIN AZÚCAR, SIN GLUTEN, SIN HARINA, SIN LACTOSA
Maria
Excelente receta. Pero se puede reemplazar la harina por harina de trigo?
missblasco
Hola María, sí que puedes sustituir la harina de almendra, debes tener en cuenta que la harina de trigo absorbe menos líquido, puede ser hasta la mitad, así que necesitarás añadir más cantidad. Además, como tiene gluten no necesitas añadir el psyllium cuya función es precisamente dar elasticidad a la masa. Cuando lo prepares, ve añadiendo la harina poco a poco hasta conseguir la consistencia habitual de una masa de bizcocho, quédate con la cantidad y apúntala para la próxima. Espero haber aclarado algo… Saludos! 😉