If you're on a keto diet but love baked goods, this keto pumpkin bread is for you! Made with almond and coconut flour, this bread has all the pumpkin flavor and none of the carbs.
Grease and line a 9x5 baking pan with parchment paper so that the bottom and two sides of the pan are covered with an overhang; set aside.
In a mixing bowl, mix together the dry ingredients - almond flour, coconut flour, pumpkin pie spice, baking powder, and salt until well combined, making sure that any lumps in the almond flour have been broken
In a large bowl, whisk together the pumpkin puree, eggs, granulated sweetener, melted butter, brown sugar replacement, and vanilla extract until smooth.
Add the almond flour mixture to the wet ingredients and mix until just combined. Add in half the pecans and mix until evenly distributed throughout the batter.
Transfer the batter to the prepared loaf pan, smoothing the top down flat.
Sprinkle the remaining pecan pieces on top and gently press into the batter.
Bake the pumpkin loaf in the preheated oven for one hour, or until a toothpick inserted into the center comes out clean, and the center springs back when lightly pressed.
Allow to cool in the pan for 15 minutes before gently lifting out using the parchment paper and cool completely on a cooling rack.
Notes
Unsweetened shredded coconut: Add this to the top of the bread for a yummy pumpkin coconut flavor.
Chocolate chips: Mix in sugar-free chocolate chips to the batter.
Different nuts: Sub out pecans with crushed almonds or walnuts.
Nut-free variation: If you have nut allergies, you can omit the pecans or substitute them with seeds like pepitas (pumpkin seeds).
Creamy glaze or cream cheese frosting: Drizzle a low-carb cream cheese or coconut milk glaze on top once the bread is cooled.
Cream cheese swirl: Create a keto-friendly cream cheese swirl by mixing softened cream cheese with a sugar substitute and swirling it into the batter.