Servings: 4 slices
- 4 large eggs
- ½ cup pumpkin puree
- 1 tsp baking soda
- 2 ½ tbsp pecans crushed
- 1 tbsp 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.
Calories: 117kcal | Carbohydrates: 4.4g | Protein: 7.03g | Fat: 7.6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3.7g | Sodium: 387mg | Potassium: 150mg | Fiber: 1.5g | Sugar: 1.5g | Calcium: 38mg | Magnesium: 18mg | NET carbs: 2.9g
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