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Pumpkin pecan bread
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Keto Pumpkin Pecan Bread

This Keto Pumpkin Pecan Bread is rich, moist, and packed with the warm flavors of fall, from sweet pumpkin to toasted pecans. Perfect for breakfast or an after-dinner treat, it’s a comforting, low-carb dessert that fills your kitchen with a cozy aroma.
Course Breads
Cuisine American
Keyword Bread
Dietary Preference Gluten-Free
Cooking time 30-60 Minutes
Main Ingredient Pecans, Pumpkin
Skill Level Intermediate
Total Time 1 hour 40 minutes
Servings 10 people
Calories 204 kcal

Ingredients

  • 5 eggs large
  • ½ cup coconut oil
  • 2 teaspoons butter melted
  • 1 cup monk fruit sweetener powdered
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree canned
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg ground
  • ½ teaspoon ginger ground
  • 10 tablespoons coconut flour
  • ½ teaspoon sea salt
  • 1½ teaspoons baking powder
  • ½ cup pecans chopped
  • cooking oil spray

Instructions

  • Preheat oven to 350 degrees F / 177 degrees C.
  • Combine 5 eggs, ½ cup coconut oil, 2 teaspoons butter, 1 cup monk fruit sweetener, 1 teaspoon vanilla extract, 1 cup pumpkin puree, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon ginger in large bowl. Stir all ingredients together.
    5 eggs, ½ cup coconut oil, 2 teaspoons butter, 1 cup monk fruit sweetener, 1 teaspoon vanilla extract, 1 cup pumpkin puree, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ½ teaspoon ginger
  • In medium bowl, blend 10 tablespoons coconut flour, ½ teaspoon sea salt, and 1½ teaspoons baking powder.
    10 tablespoons coconut flour, ½ teaspoon sea salt, 1½ teaspoons baking powder
  • Incorporate dry ingredients to pumpkin mixture and combine until smooth batter forms. Add ½ cup pecans to batter.
    ½ cup pecans
  • Spray 3x5x12-inch pan with cooking oil spray and line with parchment paper.
    cooking oil spray
  • Pour batter into prepared loaf pan.
  • Bake for an hour or until wooden skewer inserted in center comes out clean.
  • Check bread after 35 minutes. If top is deep brown color, cover with aluminum foil to prevent overbrowning.
  • Let bread cool for five minutes before removing from loaf pan. Then, rest for additional 20 minutes before slicing and serving.

Notes

  • You can use almond flour instead of coconut flour if you prefer a nuttier taste.
  • Fold in a handful of sugar-free dark chocolate chips to the batter before baking for an indulgent treat.  
  • Pumpkin pie spice mix can be used instead of using individual spices for convenience.
  • Feel free to experiment with different types of nuts, which can add unique flavors and textures to this Pumpkin Bread. 

Nutrition

Calories: 204kcal | Net carbs: 1g | Fat: 18g | Protein: 5g