This easy Pumpkin Bread mixes up in no time. A wooden spoon and 5 minutes of your time are all it takes to get this delectable fall treat into the oven.
Preheat the oven to 350. Line a standard 9-inch loaf pan with parchment paper and spray with cooking spray.
Add all the ingredients, besides the pecans, into a large bowl. Stir until smooth. Stir in ⅓ cup pecans. Pour into the prepared loaf pan. Spread evenly. Top with the remaining pecans.
Bake for 50-55 minutes until golden and no longer jiggly. The center should feel firm to the touch. Cover with foil for the last 20 minutes if necessary so the pecans do not burn.
Optional Glaze:
Melt the sweetener in a small saucepan over low. Drizzle on top of the pecan pumpkin bread.
Notes
Nutrition: This makes 12 slices of pumpkin bread. A serving is 1 slice in the nutrition facts. Each serving has 4 NET carbs. That does include the optional molasses.Spices: My original recipe just has the cinnamon and we love it like that. Some of my readers prefer to add additional spices like the optional 2 teaspoon pumpkin spice. If you love all things pumpkin spice go ahead and add some!Molasses: I get a lot of comments from my low carb readers on the use of molasses. I use it for flavor, not sweetness. One teaspoon of molasses has 5 grams of carbs. This recipe uses 1 teaspoon divided by 12 servings. That is less than .5 grams of carbs from the molasses. If you prefer you can just omit it.