What's a dinner table without bread? Especially during the holidays. That's why today we're baking a delicious keto pumpkin pecan bread with just five ingredients. Besides, it is ready in less than an hour!
Holiday Season, Here We Come!
All the flavors and aromas of the holiday season get packed inside a super versatile loaf of bread. Chewy and airy, pumpkin-infused but also just good old plain bread. This will, without a doubt, become your go-to bread for the season.
The words fast, easy, and tasty are hard to find in a recipe, but trust me, this bread checks all the right boxes.
Pumpkin bread is a holiday staple, and no dinner table is complete without a sliced loaf of bread. That would be sacrilegious! Bread, of course, is not keto compatible, but that won't stop us. Not on my watch.
Today we're making a super easy four-ingredient pumpkin pecan bread that ends up compact but pillowy, and it's incredibly versatile. It has all the flavors of proper pumpkin bread and no guilt.
The idea for this bread came to me as I was lined up for my morning cup of coffee, with the coffee shop's baking treats neatly aligned in their display just sitting there, looking at me.
I really felt the need to enjoy a good pumpkin bread; it's the season specialty, right? So, I got home, and this is what I came up with.
Ingredients for Keto Pumpkin Pecan Bread
Whenever you're baking with few ingredients, you know you want the best quality because it really shows.
We're starting with four medium to large eggs. If possible, find high-quality free-range farmhouse eggs. They really taste better than the regular kind.
Then we need half a cup of pumpkin puree. I've said it before, but I'll say it again. Get the pure pumpkin puree, the one that says 'solid pack pumpkin' or 100% pure pumpkin.
There's a similar product around labeled pumpkin pie filling, but that's no good for our bread-making endeavors.
You don't want to skip the baking soda, even if it's just a teaspoon, it makes the bread rise. Without it, you'll end up with a pumpkin brick instead of a fluffy loaf of pumpkin bread.
Finally, I love to add crushed pecans to this one. Both in the batter and as a garnish, but feel free to add any nuts you like. Sliced almonds or cashews are lovely too, but make sure you add some nuts for added texture.
The Equipment You'll Need
This is a pretty straightforward recipe. You'll need a loaf pan, preferably a small one, with a 4-cup capacity. You'll recognize it for its 8 x 4 x 2 ½ inch size.
Other than that, we'll be using a medium-sized mixing bowl and a hand mixer. I told you this one was easy!
Here's a tip. Line your loaf pan with parchment paper and make sure the paper sticks out after pouring the batter. It's easier to lift the loaf that way, and it won't fall apart.
Whenever you bake with pumpkin puree, expect a wet dough and a moist finished product, they're in pumpkin's nature.
How to Make the Keto Pumpkin Bread
Once you have preheated your oven to 350º F (180° C), prepare a small, 4-cup loaf pan. Line it with parchment paper. Make sure the paper sticks out. It will help you remove the loaf without ruptures. You can also use a silicone loaf mold.
In a medium-sized mixing bowl, crack open 4 eggs and combine them with the baking soda thoroughly until soft peaks start to form.
Add ½ cup pumpkin puree and a tablespoon of pumpkin pie spice to your egg mixture, and mix for at least two minutes until everything is combined.
Then throw in 2 tablespoons of crushed pecans and incorporate them.
Pour the batter into the pre-prepared loaf pan or mold and sprinkle the remaining pecans on top.
Bake this beauty for 30-45 minutes until the interior is cooked through. A toothpick, inserted in the middle, comes out kind of clean but moist. Let the bread rest and cool before unmolding.
What Goes Along with Keto Pumpkin Pecan Bread?
This fantastic keto pumpkin bread is quite versatile. It is naturally sweet but not at all cloying, so, actually, it goes great with savory food.
I like to spread some butter on a slice and enjoy it as is, possibly with a cup of coffee, but this bread has a place on the table too.
A Mediterranean black olive tapenade is delicious over this thick bread, and it's an interesting base for crostini. Undoubtedly, the sky is the limit! Sweet and savory toppings go great with this quick and easy keto bread so that you won't get tired of it.
If you happen to have a dinner party coming soon, serve this bread center table with the main course, don't even tell anyone what it is. It just feels right!
I Can Smell That Bread Already!
Enjoy your lovely pumpkin pecan bread with dinner. And don't be afraid of trying it with savory spreads too. The bread's mild sweetness gives it room to move between the realms of sweetness and savoriness, and that is why I love it so much. I hope you'll love it too!
Let's get some baking done. Your new favorite all-rounder bread for the season is less than an hour away.
Keto Pumpkin Pecan Bread
- 4 large eggs
- ½ cup pumpkin puree
- 1 teaspoon baking soda
- 2 ½ tablespoon pecans - crushed
- 1 tablespoon pumpkin pie spice
- Preheat the oven to 350º F (180° C). Line a small, 4-cup loaf pan, with parchment paper. You can also use a silicone loaf mold.
- In a medium-sized mixing bowl, mix eggs with baking soda thoroughly until soft peaks start to form.
- Add pumpkin puree and pumpkin pie spice, and mix for at least 2 minutes until well combined. Then throw in 2 tablespoons of crushed pecans and incorporate them.
- Pour the batter into the loaf pan or mold, and sprinkle with remaining pecans.
- Bake for 30-45 minutes until the interior is cooked through. A toothpick inserted in the middle must come out kind of clean but moist. Let rest before unmolding.
MORE KETO PUMPKIN RECIPES TO TRY!
If you love this low-carb keto bread recipe, I recommend you also try our other keto pumpkin recipe: