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 vegan too! This Keto pumpkin recipe is the perfect low-carb breakfast or afternoon snack served with a big cup of tea or chai latte! It serves 10-12 people and is suitable for the whole family.

Is pumpkin Keto-friendly?

Pumpkins are a type of winter squash, commonly thought to be a vegetable, but they are technically a low-carb fruit. They typically contain 7g of net carbs per cup, making it safe to incorporate and eat on a Keto low-carb diet, you just need to watch the portion size.

Pumpkins are loaded with a variety of nutrients, including fiber, vitamins, minerals, and are particularly high in beta-carotene, a powerful antioxidant. Beta-carotene is the red-orange pigment that gives plants and fruits their color. The human body then converts this antioxidant into vitamin A which may help with immunity, eye health, and healthy skin.

What type of pumpkin do I choose?

The typical Halloween carving pumpkins are ok but they do lack flavor. Pumpkins for pies are often labeled as sugar pumpkins or pie pumpkins. Do source a smaller and more dense pumpkin with rich orange flesh. There are many varieties but some specific names are ‘Delicata’, ‘Crown prince’, ‘Baby Pam’, ‘Autumn Gold’, or butternut squash. If you are short for time you can buy canned pumpkin puree, but always check the ingredients of store-bought pumpkin puree as they are often laden with added sugar. Ensure what you buy is 100% pumpkin puree and not ‘pumpkin pie filling’.

How to prepare a whole pumpkin:

You can either steam or roast the pumpkin. To steam, carefully peel the pumpkin with a vegetable peeler, cut it in half, and use a spoon to remove the seeds and strings. Dice the pumpkin into 1-inch cubes and place it into a steaming basket set inside a deep pan with a couple of inches of water at the base. Bring to a simmer and let steam for 20-25 minutes until tender. Use a potato masher or food processor to puree.

To roast it, carefully cut the pumpkin into slices and place the pumpkin on a baking tray. Roast at 180C/ 350F for 45 minutes, checking periodically not to burn. Scrape the flesh from the skin and blend in a food processor or blender until smooth.

When you core the pumpkin, keep the seeds and roast them on a tray with a sprinkling of sea salt and olive oil. Pumpkin seeds are also called pepitas, they are edible and also make a delicious Keto snack full of protein, magnesium, copper, and zinc.

Fresh pumpkin purée keeps well in the fridge for up to 3 days, alternatively, you can freeze any leftover puree for several months in batches and use it in savory dishes or other sweet Keto bakes!

What spices can I use?

If you use a store-bought pumpkin spice mix, always check the label for any added sugars.

Pumpkin spice mix typically contains cinnamon, ginger, nutmeg, and cloves in varying quantities. Feel free to adjust to your taste.

Are there any ingredient substitutions?

If you are not a fan of pecans, you can leave them out or switch them in place of dark chocolate for another variation.

The coconut cream can also be swapped out for unsweetened almond milk.

Can I adapt the recipe for different diets?

If you are not vegan, you can substitute the chia seeds for 2 large eggs. Eggs are great for binding the mixture together.

What can I serve this pumpkin bread with?

Enjoy on its own or serve with whipped cream or whipped coconut cream for vegan. You can try drizzling melted dark chocolate over the top for another variation.