Filled with crunchy pecans and real ginger, this keto pumpkin gingerbread loaf is a delightful winter or holiday dessert.
Pumpkin Gingerbread Loaf
This tasty sweet bread is made completely from scratch and you can taste the difference it makes! There are two parts to the recipe – the pumpkin and ginger bread and the sweet vanilla icing.
It makes enough for eight slices, and there are 5 grams net carbs in each slice. I like to eat a slice for breakfast.
Since it’s made with almond flour, it has enough protein to give my metabolism a jump start! And the fiber from the pumpkin and pecans helps my gut wake up, too.
More than anything, you’ll love how much this bread tastes like something you would get from a local bakery.
Keto Pumpkin Gingerbread
This recipe ties in the flavors of fall with the flavors of winter. The sweet pumpkin puree is the perfect way to make the gingerbread loaf taste a bit sweeter.
In fact, this tastes similar to my popular keto copycat Starbucks gingerbread loaf recipe. Both recipes use the same basic spices – cinnamon, ground ginger, nutmeg, and cloves.
This time, I made a few changes. I added pumpkin puree and omitted the nutmeg.
I also topped the sweet bread with chopped pecans instead of chopped walnuts. If you prefer walnuts to pecans, then go ahead and use them.
My pumpkin gingerbread loaf will taste delicious with walnuts too.
Keto Gingerbread
There are very few flavors that are as classically Christmas or winter-themed as gingerbread. That’s why I love creating new recipes that taste like this traditional cookie.
For breakfast or brunch, make some Keto Gingerbread Donuts or some Low-Carb Gingerbread Pancakes.
If you’re making a dinner or need to bring desserts to a party, then I have three recipes that are perfect. Keto Gingerbread Cookie Bars will feed a lot of people really easily.
Keto Gingerbread Bundt Cake shows off, and Keto No Bake Gingerbread Cheesecake Bites are a lot of fun to eat.
What To Eat With Gingerbread
It fits right in with other favorite holiday desserts. If you love making food as gifts, make some Keto Eggnog Fudge – rich without the carbs or make a Keto Eggnog Cheesecake for after your meal.
Planning a party? Keto White Chocolate Christmas Shooters are super-fun, super-easy, and look great on the table!
Everyone loves peppermint, so a Keto Candy Cane Cheesecake is the perfect winter dessert.
How To Store Sweet Bread
Make this bread last as long as possible by storing it correctly. Since this is such a moist bread, I suggest wrapping it in plastic wrap or parchment paper and storing it at room temperature.
Keep the air off of it. It should last 3-5 days this way. You can also refrigerate it.
If you do, it will last about a week. Freezing the bread will keep it fresh for up to six months.
Remember to seal it in an airtight container if you’re going to refrigerate or freeze the bread.
Keto Pumpkin Pecan Gingerbread Loaf Recipe
Here’s the list of the ingredients and steps that you’ll need to make this delicious keto pumpkin pecan gingerbread loaf. Exact measurements and instructions are located in the printable recipe card at the bottom of this post.
Prep Time: 10 minutes
Cook Time: 40-50 minutes
Servings: 8
Net Carbs: 5 net carbs per serving
Ingredients
For The Bread:
- Almond Flour
- Eggs
- Pumpkin Puree
- Melted Butter
- Baking Powder
- Pecans
- Ground Cloves
- Cinnamon
- Ground Ginger
- Swerve Confectioner’s Sugar Substitute
Topping:
- Swerve Confectioner’s Sugar Substitute
- Vanilla
- Heavy Whipping Cream
- Chopped Pecans
Directions
Preheat the oven to 350 degrees. Blend together the almond flour, eggs, pumpkin puree, melted butter, baking powder, cloves, ginger, ground cinnamon and Swerve in a mixing bowl until well combined.
Fold in the pecans.
Spread the batter into a well greased loaf pan.
Bake for 40-45 minutes, until cooked through. Cool to room temperature.
Whisk together the Swerve, heavy whipping cream and vanilla until smooth.
Spread the icing over the top of the bread, and sprinkle with the remaining pecans.
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Keto Pumpkin Pecan Gingerbread Loaf
Filled with crunchy pecans and real ginger, this keto pumpkin gingerbread loaf is a delightful winter or holiday dessert.
Ingredients
Bread
- 2 1/2 cups Almond Flour
- 5 large Eggs
- 1/2 cup Pumpkin Puree
- 1/2 cup Melted Butter
- 3 tsp Baking Powder
- 1/2 cup Pecans chopped
- 1/4 tsp Ground Cloves
- 1 1/2 tsp Ground Cinnamon
- 1 tbsp Ground Ginger
- 1/2 cup Swerve Confectioner's Sugar Substitute
Topping
- 1/2 cup Swerve Confectioner's Sugar Substitute
- 1 tsp Vanilla
- Heavy Whipping Cream as needed
- 2 tbsp Chopped Pecans
Instructions
-
Preheat the oven to 350 degrees.
-
Blend together the almond flour, eggs, pumpkin puree, melted butter, baking powder, cloves, ginger, ground cinnamon and Swerve in a mixing bowl until well combined.
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Fold in the pecans.
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Spread the batter into a well greased loaf pan.
-
Bake for 40-45 minutes, until cooked through. Cool to room temperature.
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Whisk together the Swerve, heavy whipping cream and vanilla until smooth.
-
Spread the icing over the top of the bread, and sprinkle with the remaining pecans.
Recipe Notes
Calories: 215 Net Carbs: 5 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Pumpkin Recipes
If you enjoyed making this keto pumpkin pecan gingerbread loaf, here are some more delicious recipes that you can make with pumpkin puree. All of them are low-carb.
