Keto Vegan Spiced Pumpkin Bread with Pecans
This Keto Pumpkin Bread is full of cozy fall spices and made with delicious pumpkin puree making the crumb moist just like a carrot cake. Pecan pieces are added to the sponge and studded throughout, giving the bread a lovely crunch. It’s so easy to make in just one bowl and as a bonus it is gluten-free, dairy-free, and
How to Make It
Step
Recipe Steps steps 4 1 h 5 min
Step 1
Preheat the oven to 350°F/180°C and line a 9 by 5-inch loaf pan with a baking paper case or a long strip of baking paper. Leave 2 inches of extra baking paper on each long side of the pan to help with the removal of the loaf once baked. In a small bowl add the coconut cream and chia seeds. Set aside for 5 minutes, until the chia seeds absorb some of the liquid and thicken.
Step 2
Add the coconut oil to a small heatproof bowl. Melt the coconut oil in the microwave for 30 seconds and leave it to cool slightly. In a large mixing bowl, add the pumpkin puree, almond butter, coconut chia seed mixture, and melted coconut oil. Stir to combine.
Step 3
Add in the ground almonds, ground flaxseed, erythritol, all the spices, vanilla extract, baking powder, baking soda, and sea salt to the pumpkin mixture. Roughly chop the pecans and fold through the mixture.
Step 4
Spoon the mixture into the lined loaf pan and spread the top evenly. Bake for 50-55 minutes in the center of the oven, until a skewer when inserted in the center of the loaf comes out clean. The loaf will initially be very soft so it is important to leave the bread to fully cool in the tin. Once cooled, use the overhanging baking paper as handles to lift it out of the tin and slice.
Ingredients
- Chia seeds – 3 tbsp
- Coconut cream (liquid from grated meat) – 0.33 cup
- Organic Pumpkin Puree – 0.5 cup
- Almond butter – 0.33 cup
- Coconut oil – 0.25 cup
- Almond flour – 1.25 cup
- Ground Flax Seed / Linseed – 0.25 cup
- Erythritol Granulated – 0.75 cup
- Vanilla extract – 1 tsp
- Cinnamon, ground – 2 tsp
- Ginger, ground – 0.25 tsp
- Nutmeg Ground – 0.25 tsp
- Cloves, ground – 0.13 tsp
- Baking powder – 1 tsp
- Baking Soda – 0.5 tsp
- Pecans, raw – 0.5 cup