This recipe is sure to please for the master baker and amateur alike. Enjoy this fall favorite pumpkin bread with pecan. The best part? It’s keto-friendly!
How to Make Moist Pumpkin Bread with Pecans
With Labor Day over, fall is fast-approaching. Before you know it, pumpkin-this and pumpkin-that will soon be everywhere, including the kitchen. Pumpkin treats are a great way to use up pumpkin between the Halloween and Thanksgiving holidays. If you’re like me and don’t like to waste, this is an easy way to incorporate pumpkin into a treat for the whole family.
The great thing about pumpkin bread is its shelf life. Unlike some breads, pumpkin can remain moist for days and can be easily stored for later. Feel free to make in bulk and freeze your loaves for when you need them quickly. Pumpkin bread can also be refigerated to preserve it or just because you enjoy it chilled!
This recipe also has a secret weapon: the pecans. Adding nuts gives the bread a little bite. The extra crunch is an unexpected, welcome element that will set your bread apart from others.
Plus, this recipe requires such few ingredients. It’s also keto-friendly for those taking the keto approach. Try it out! It’s simple—I promise.
what fruit goes with pumpkin bread?
Pumpkin bread is delicious on its own—that cannot be denied. But it’s even better when paired with a tangy or sweet side of fruit. Different fruits can really pair well with this pecan pumpkin bread. Plus, fruit can also act as a way of toning down and complimenting the bread. It’s all about balance, right?!
Pears are a great option. Pears offer some extra sweetness but they are light enough that they won’t overpower the bread. Similarly, cooked apples are perfect as well. The tang from the apples and the texture of steam apples adds something more. Add a bit of cinnamon and it’ll be a concoction of harvest favorites! For something a little less traditional, mandarin oranges also add an extra kick when eaten alongside pumpkin bread.
what makes this keto-compatible?
Pumpkin has grown in popularity in recent years—and for good reason. Pumpkin is fairly low in calorie but filled with antioxidants. It’s also low in carbohydrates. Keto diets are rich with food that is higher in fat content but lower in carb content. Pumpkins low carb count makes them a great candidate. Not to mention, this is a flour-free recipe. Many recipes call for unhealthy, heavily refined flour that is common in major supermarkets.. By cutting out unhealthy ingredients and focusing on one’s that power your body, this recipe is a fantastic keto option.
can pumpkin bread be refrigerated?
The good news is yes. Not only can it be, but pumpkin bread will last longer if it is refrigerated. You can expect your bread to stay moist for a few days if not refrigerated or a week if you do refrigerate. I highly recommend storing it in the fridge when you’re not eating it. Plus, chilled pumpkin bread is highly underrated!
Ingredients
- 4 eggs
- ½ cup pumpkin
- 1 teaspoon baking soda
- 2 tablespoons and 1 teaspoon of crushed pecans
Instructions
- Preheat oven to 350 degrees F and line a small loaf pan with parchment paper.
- Beat eggs and baking soda until peaks start to form.
- Add in pumpkin and mix for 1-2 minutes then stir in 2 tablespoons of pecans.
- Pour batter into loaf pan and sprinkle with remaining pecans.
- Bake for 25-30 minutes.
- Let rest for 30-45 minutes.
- Enjoy!
Recipe Card
Keto Pumpkin Bread with Pecans
Simple and delicious keto pumpkin bread recipe with pecans
Ingredients
- 4 eggs
- ½ cup pumpkin
- 1 teaspoon baking soda
- 2 tablespoons and 1 teaspoon of crushed pecans
Instructions
- Preheat oven to 350 degrees F and line a small loaf pan with parchment paper.
- Beat eggs and baking soda until peaks start to form.
- Add in pumpkin and mix for 1-2 minutes then stir in 2 tablespoons of pecans.
- Pour batter into loaf pan and sprinkle with remaining pecans.
- Bake for 25-30 minutes.
- Let rest for 30-45 minutes.
- Enjoy!
how do you reheat pumpkin bread?
Simply set the pumpkin bread out until it is brought back to room temperature. Want to make your bread hot again? Simple. To warm it up, thaw it first. Then, cover the loaf in foil. Once you’ve done that, pop it back in the oven at 350 degrees F for about 5 to 10 minutes. It’s that easy! You have warm bread again.
This recipe is easy to whip up with just pumpkin and a few other ingredients! Enjoy this fall staple as you bite into warm or chilled pecan-pumpkin bread.
Try These Other Fall Favorites!
Keto-friendly food is hard to come by, but this Keto Pumpkin Bread with pecan recipe is delicious and healthy! A match made in heaven.
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