Delicious Low-Carb Pumpkin Seed Bread Recipe

Pumpkin seed bread is a delicious and nutritious option for those looking to enjoy a low-carb diet without sacrificing flavor. This recipe combines the earthy taste of pumpkin seeds with wholesome ingredients to create a bread that’s perfect for breakfast, snacks, or as a side with your favorite meals.

Ingredients:

• 1 cup almond flour – A low-carb flour alternative that adds a rich, nutty flavor.
• 1/4 cup pumpkin seeds – Rich in healthy fats, fiber, and protein, they give the bread a satisfying crunch.
• 1/4 cup sunflower seeds – These seeds add texture and a slight nutty taste.
• 3 tbsp psyllium husk powder – A key ingredient for binding the bread and adding fiber.
• 1 tsp baking powder – Helps the bread rise and become fluffy.
• 1/4 tsp salt – Enhances the flavors in the bread.
• 3 large eggs – Provides structure and moisture to the bread.
• 1/2 cup coconut oil, melted – Adds healthy fats and moisture.
• 1/2 cup warm water – Helps to mix and bind the ingredients together.

Instructions:

1. Preheat Your Oven: Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it lightly with coconut oil.
2. Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, pumpkin seeds, sunflower seeds, psyllium husk powder, baking powder, and salt. Stir well to evenly distribute the ingredients.
3. Prepare Wet Ingredients: In a separate bowl, whisk together the eggs, melted coconut oil, and warm water until smooth.
4. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing well until a thick dough forms. The dough should be moist but not too wet.
5. Shape and Bake: Transfer the dough into the prepared loaf pan and spread it evenly. You can sprinkle a few extra pumpkin seeds on top for decoration if you like.
6. Bake: Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
7. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Tips for Perfect Pumpkin Seed Bread:

• Seed Variations: Feel free to experiment with other seeds like flaxseeds, chia seeds, or sesame seeds to add variety.
• Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 3 months.
• Serving Suggestions: Enjoy a slice with avocado, cream cheese, or your favorite low-carb spread. It also pairs well with soups and salads.

Conclusion

This low-carb pumpkin seed bread is not only delicious but also packed with nutrients, making it a fantastic addition to your healthy eating routine. Whether you’re following a low-carb diet or just looking for a tasty and wholesome bread alternative, this recipe is sure to satisfy your cravings.

Call to Action: Try this recipe today and share your creations with us—tag your photos with #HealthyBaking!