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A delicious low carb cream cheese filled pumpkin bread. This gluten free bread has a sweet and creamy filling made with cream cheese. It’s a fabulous treat.
While eating a pumpkin bread I made recently made with coconut flour, I was reminded of a delicious cream cheese filled pumpkin bread I made a few years back. I went through my recipe files and was able to find that old recipe.
Although the cream cheese filling was one of the things I liked best, the spice mixture of the bread was also just right. The spice blend was something that needed a bit more tweaking in the low carb coconut flour version.
The resulting low carb cream cheese filled pumpkin bread was fabulous. I liked it much better than the one I made earlier with coconut flour. I did use vegetable oil in the recipe, but next time I will try coconut oil to make it healthier and less greasy.
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It had been a while since baking with almond flour. So I thought I’d modify the original recipe to be low carb and gluten free by using almond flour. I may go back and tweak the coconut flour pumpkin bread later.
This low carb pumpkin bread made with almond flour is extremely moist and the spices were perfect. It’s also sweet like one I used to make with sugar.
You’d never know this cream cheese filled pumpkin bread is low carb and gluten free. It’s one of those recipes that could easily be served to people without them suspecting it is sugar free or low carb.
My son was home from school for the holiday and he really liked this bread. Although he isn’t as picky as my daughter, he had no idea this was a low carb snack.
Low Carb Gluten Free Cream Cheese Filled Pumpkin Bread
Cream Cheese Filled Pumpkin Bread
Ingredients
- 1 package cream cheese 8 ounce
- 1/4 cup powdered erythritol or Swerve confectioners
- 1/4 teaspoon stevia extract powder
- 1 tablespoon coconut flour
- 1 egg
- 1 teaspoon orange or lemon extract
- 1 2/3 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup vegetable or coconut oil
- 5 eggs
- 3/4 cup powdered erythritol or Swerve confectioners
- 3/4 teaspoon stevia extract powder
Instructions
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Preheat oven to 325 degrees F (165 degrees C). Lightly grease or spray two loaf pans.
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In a medium bowl, combine cream cheese, 1/4 cup powdered erythritol, 1/4 teaspoon stevia extract, 1 tablespoon coconut flour, 1 egg and orange extract; beat until smooth. Set aside. In a separate bowl, combine 1 2/3 cup almond flour, baking powder, salt, cinnamon, cloves and pumpkin pie spice; set aside
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Place pumpkin, vegetable oil, 5 eggs 3/4 cup granular erythritol and 3/4 teaspoon stevia extract in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Pour 1/4 of the pumpkin batter into each loaf pan. Spoon cream cheese mixture on top of this layer and then pour about 1/4 batter over each cheese layer.
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Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.
Recipe Notes
Makes 2 loaves (about 24 slices)
Carbs per slice: about 2g
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Heidi says
This is fabulous! Thanks for posting! A perfect Christmas dessert for my family.
Lisa says
You’re welcome! I wish I was there enjoying it with you. 🙂
Melissa Carter says
This pumpkin bread was amazing! Thanks for another great recipe!
Lisa says
You’re welcome Melissa!
Alice Held says
I have Splenda, does it substitute 1:1 for swerve?
Also, I have liquid stevia. Any idea how to sub for stevia powder? Taste?
Looks delicious, can’t wait to try it!!
Lisa says
Stevia powder is generally twice as strong as liquid. So, you’d use 1/2 teaspoon liquid in place of 1/4 teaspoon powder. You can use Splenda granular in place of the Swerve/erythritol if desired. It would be a 1 for 1 replacement.
Nell Fleming says
I was dissappointed. The smell, the look, the texture is just right. The otange extract ruined ut for all 3 of us. I followed the measurements exactly but ut us overpowering. I think U would leave it out and put in a lot more nutmeg. Will try again next month. Also whipped cream on top is a must.
Lisa says
Thanks for the feedback. I’ll add that into the notes in case others may want to omit it.
Suzanne Cole says
What size pans are you using? Also, if I use extra large eggs do I still use 5. I only by x-large fresh from a local source and wonder if this size makes a difference when baking low carb. Would it taste too eggy?
Lisa says
I used large eggs and a 9×5-inch loaf pan. I think you’d want to use only 4 eggs with the x-large size.
Pam says
My mouth is watering and no pumpkin puree in the pantry, wahhhhh! I guess I’ll have to console myself with a few tablespoons of my favorite quick treat – cream cheese + Swerve + lemon juice/flavoring.
Lisa says
Sweetened cream cheese is always a treat!
GretchenRS says
Lisa, this looks wonderful! I was wondering if you have tried making this as cream cheese filled pumpkin muffins? And if so, would it take as much filling ?
Lisa says
I haven’t made these as muffins, but I bet you could cut back on the filling if you did.