This low-carb and gluten-free Pecan Pumpkin Bread is a delicious pumpkin bread with lots of toasty pecans running throughout. It is the perfect sugar-free snack with an afternoon cup of coffee or a quick breakfast on the go.

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A Fantastic Fall Bread, Keto Pecan Pumpkin Bread.

Okay, I’ve waited as long as I can you guys, but I just have to do it, it’s pumpkin season and I’m sharing my first recipe of the fall.

I hope you are as ready as I am for fall and fall foods because I have this delicious recipe and several others coming!

I’m starting with this yummy quickbread recipe that is just the perfect treat. You can make this quick Keto Pecan Pumpkin Bread for breakfast, or serve it as a dessert weekends while friends and family are over.

Or if you’re like me keep it all to yourself for your coffee breaks, ha! There is just something about enjoying a slice of pumpkin bread with my coffee out on the porch that brings peace to my soul. 

You really can’t go wrong with this quick bread even if you aren’t into coffee and porch time. You can bake one loaf or double the recipe that way you can have one for today and freeze the other to have another day if you like.

Or better yet save one for my upcoming recipe  Keto Pumpkin French Toast! Oh yes, you want to keep an out for that goodness!

My son is a huge fan of traditional pumpkin bread with all the carbs and sugars, so I’m really surprised I had created one for the blog yet. But if I think it is past time I rectify that.

He’s really good about eating low-carb like mom and dad do so I’m happy to make this recipe for him.

You may have noticed by the title that this pumpkin bread has pecans in it and I wasn’t sure how he would like that because he isn’t always a fan of nuts in baked goods but he loved it.

My husband and I agree the pecans really take this simple bread up a notch or two.

What ingredients are needed to make this Keto Pecan Bread?

When it comes to low-carb baking there are a few extra ingredients that are needed to give the baked goods a closer texture to the typical ones made with wheat flour and sugar.

Because of the fact that low-carb baking is so different, you need to get to know the ingredients that are most commonly used in recipes like this bread.

Those items will replace the flours that are made from wheat or other grains. The most common ones that I use and most of you will have heard of are almond flour, coconut flour, and psyllium (powdered and husks). 

I use all three of these in this Pecan Pumpkin Bread, so let’s look at them and how they work in this quick bread recipe. 

Almond Flour: is a gluten-free nut flour that all low carbers should be familiar with. You can purchase it already ground in most stores or grind your own from blanched almonds. 

This flour makes up the bulk of this recipe and the lower net carb count in almonds makes this flour a suitable replacement for low-carb and THM desserts.

I like to use it because it can be found easily in local stores and most people don’t have to order online, making it a common household ingredient these days.

The text of baked goods with almond flour is best in my opinion when you use super fine almond flour instead of almond meal which is much more coarse. 

Coconut Flour: is made of pressed coconut that’s been dried and then ground to a fine meal. It has a much finer texture than almond flour but it is not always interchangeable they work amazingly well when paired together.

The coconut flour will have a coconut flavor and a high fiber content that binds the liquid in a dough much more than almond flour meaning it will need a lot more liquid for example the 4 eggs and almond milk in this recipe.

I don’t like to use a ton of coconut flour if I’m being honest because I don’t want all my baked goods tasting like coconut, I mean give me pumpkin flavor, please.

But thankfully using small amounts like this 1/2 cup in the recipe doesn’t leave the coconut flavor behind. 

Psyllium Powder: 100% pulverized psyllium husk shells that have been ground up into a super fine powder. This product may be one some readers may not use often, but it is a great low-carb baking staple to invest in.

I use it in this recipe (and other baked goods) to help get that bread-like texture. It is also absorbent like coconut flour so a little dab will do ya.

It is definitely a great product to have on hand if you bake a lot. I made this recipe 3 times to perfect it and the last time I added a tablespoon of Psyllium Powder and the texture was perfect.

It also helped me avoid the overly wet center that you sometimes get when you use a lot of eggs. 

With these three main ingredients, you have the base of this delicious pumpkin bread recipe. The rest of the recipe ingredients will include whole eggs, almond milk, a low-carb sweetener, spices, and of course pumpkin. 

Mix all of these up and you are ready to bake your amazing fall-inspired loaf of Pecan Pumpkin Bread. 

How to make the perfect recipe each time!

Even though this is an easy quick bread recipe it never hurts to have some tips and best practices to ensure that you get the same results each time.

I’ve made this recipe three times now and the tips below will help you get the perfect bread texture and flavor.

1. Don’t Skip the Psyllium: I wanted to list this first because it really is important to the texture in this Pecan Pumpkin Bread. I tried it a time or two without it and it was a little gummy and too moist in the middle even after cooking it a long time. The psyllium husk powder does great soaking up the extra moisture and giving the bread a great crumb and texture. 
2. Let the Bread Cool Completely: Low-carb baked goods can be crumbly and super tender when they are hot so it is vital that you allow them to cool completely before cutting into them. The psyllium powder also needs time to finish its job in this bread. As it cools it will make the bread more sturdy and easier to slice. 
3. Use Parchment Paper: It is wise to line the loaf pan with parchment paper and then spray it with cooking spray paper if you want the bread to come out easily. Of course, you can skip this step if you don’t have it on hand. But you do need to spray the loaf pan extra well and possibly use a little oat fiber or some type of low-carb flour to dust the pan also.  
4. Sweetener Option: If you do not have the Trim Healthy Mama Super Sweet that I use in this recipe you can swap it out for about  3/4 cup of Golden Monk Fruit sweetener. I’ve tried this as well and it was delicious.  

This bread makes an amazing breakfast when you combine it with my homemade low-carb caramel in this breakfast recipe for Caramel Pumpkin French Toast!

More Low-Carb & Gluten-Free Pumpkin Recipes:

• Pumpkin Swirl Bars
• Pumpkin Cheesecake Ice Cream
• Pumpkin Mousse With Maple Pecan Crumbles
• Pumpkin White Chocolate Chip Cake
• Slow Cooker Pumpkin Monkey Bread

Yield: 10 Slices

Keto Pecan Pumpkin Bread (THM "S)

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 1 hour

Total Time: 2 hours 15 minutes

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Ingredients

• 4 medium eggs
• 4 tablespoons of melted butter
• 3/4 cup of pumpkin puree
• 1/2 cup of unsweetened almond milk
• 1/3 cup + 2 Tablespoons of THM Super Sweet (or 3/4 cup Golden Monk Fruit)
• 1 teaspoon of pure vanilla
• 2 teaspoons of baking powder
• 2 teaspoons of cinnamon
• 1/8 teaspoon of nutmeg
• 1 1/2 cups of almond flour
• 1/4 cup of coconut flour
• 1 tablespoon of Psyllium Powder
• 1/2 cup of chopped pecans

Instructions

1. In a large mixing bowl add the eggs, pumpkin, almond milk, super sweet, cinnamon, nutmeg, and vanilla and mix well.
2. Next, add the melted butter and combine.
3. In another small bowl combine the dry ingredients by adding the almond flour, coconut flour, psyllium powder, and baking powder. Mix to combine.
4. Next with the mixer on low add half of the dry ingredients at a time until all have been added and mixed into the wet ingredients.
5. Fold the pecan into the bread batter. I like to do half in the batter and then sprinkled it on top of the bread.
6. Bake in a preheated 350-degree oven for one hour before testing the center of the Keto Pecan Bread with a toothpick. If the toothpick does not come out clean bake for 10 additional minutes or until the toothpick comes out clean.
7. Turn off the oven and let the bread cook 15 in the oven then remove and let it cook the rest of the way in the pan on a wire rack.
8. Once the bread has cooked remove it from the pan. The bread needs to be completely cooled before it is sliced.

Nutrition Information

Yield

10 slices

Serving Size

1 slice
Amount Per ServingCalories 189Total Fat 16gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 65mgSodium 135mgCarbohydrates 7gNet Carbohydrates 3gFiber 4gSugar 2gProtein 6g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

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Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!