A delicious low carb cream cheese 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.
It wasn’t that difficult to convert the old recipe into a gluten free low carb bread. I just had to sub in almond flour and replace the sugar.
The resulting low carb cream cheese 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.
It had been a while since baking with almond flour. So I that’s why I chose to use it for this recipe. I may go back and tweak the coconut flour pumpkin bread later.
If you’d rather use coconut flour due to a nut allergy, simply use that recipe with the cream cheese filling. You may need to cut back on the batter a bit, though.
This low carb cream cheese 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.
If you’ve been on a keto low carb diet for a while, you may want to cut back on the sweeteners. I’ve found that I don’t care for overly sweet foods like I used to.
I enjoy eating the sweet bread as a special treat in the morning with my coffee. It’s a nice way to get my fill while my coworkers are having donuts or cake.
You’d never know this cream cheese 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.
Want some other great low carb pumpkin recipes? Check out this collection of recipes or this one that I shared at Community Table.
Recipe Video Showing How to Make the Low Carb Pumpkin Bread
Low Carb Cream Cheese Pumpkin Bread Recipe
Low Carb Cream Cheese 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 1/2 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 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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Jaclyn says
I made this for a office party and it was really good! Not overly sweet just really good.
I used regular Erythritol because I couldn’t find the powdered sugar in time. Thanks for sharing this amazing recipe.
Mike says
I made these and they were pretty good
I made them again and added 3 more oz’s of pumpkin , 4 oz cream cheese ,and an additional 1/3 cup Stevia in the cream cheese. Also used almond extract
Very moist and good.
Thanks for the great recipe. I can use this as a model for other types of loaves that are also low carb
Can you say cocoa cream cheese loaf
Yum!
Lisa says
Cocoa loaf sound like a winner!
Terri Larimore says
I am wondering if this could be made as mini loaves? The recipe called “Mini Cheese Loaves” .. I bought a pan that has 9 mini loaf inserts in it so I am thinking maybe I could use it and therefore easily freeze some of the loaves. What do you think?
Lisa says
It will work, but time will need to be adjusted accordingly.
Valerie Carr says
Can you substitute unsweetened apple sauce for the vegetable oil for the pumkin bread?
Lisa says
That’s usually an equivalent sub, but I’ve never tried it in this recipe.
Joy says
Oh my! Made this today for thanksgiving; wanted something pumpkin that was low carb besides pumpkin pie. It is delicious! Moist, very flavorful, and not difficult to make at all. I’m definitely keeping this recipe on file to make again!
Lisa says
Thanks for the feedback Joy!
Susan says
Made them in 4 mini loaf pans. Really tasty–I didn’t add the liquid stevia (I used Stevia). Maybe a bit too sweet. Also did not add the orange zest or extract. Very tasty! Next time I’ll line the pans with parchment cause first one came out beautifully, others in pieces.
Lisa says
I always line the pans now just in case even though my pans are pretty non-stick. Sorry about the ones that didn’t hold together. I do find that a lot of keto quick breads hold up better after cooling completely and sometimes are even better the next day.
Tammy says
Made this tonight for our early thanksgiving dinner tomorrow. Tried it of course, I put have the cake in a regular loaf pan then the filling then the rest of the cake on top. Baked for 1 hour at the required temperature and it came out perfectly. Taste great! Will definitely make again! Thank for the recipe!
Lisa says
My pleasure Tammy!
Tammy says
Instead of doing 2 pans could this be made in one pan since it doesn’t look like it raises very much and if so what would the time and temp. be?
Lisa says
I typically keep the temp the same and cook longer.
Fran says
Hi! Can this be baked without the filling? Do you think that would affect the moistness of the bread? Thanks!!
Lisa says
It can! You may just want to use the smaller 8×4 loaf pan or make it as muffins.
Deborah says
Ingredients for the pumpkin mixture say powdered but in the directions say granular
Lisa says
I used powdered, but granular should be okay as well. I removed the granular in the instructions.
Kim says
Hi, want to make this tomorrow. Can you tell me why the need for 2 separate sweeteners? Why the addition of Stevia?
Lisa says
Using two different sweeteners improves taste. But, if you are using a erythritol/stevia blend or other blend, you don’t need to use two. For the cream cheese filling, you’ll need about 1/2 cup or less of sugar equivalent. For the bread, you’ll want 1 1/2 cups or less.
Mamaty says
No vanilla extract?
Lisa says
You can certainly add it if you wish. I typically don’t. It is a flavor enhancer and may improve the taste of the bread.
Danielle says
This looks GREAT! I only have vanilla and banana extract, do you think I can omit the orange/lemon extract? Thanks so much!!!
Lisa says
I’d use vanilla extract instead.
Valmarie Levine says
Delicious and satisfying! I used vanilla instead of the other extract, doubled the cinnamon and pumpkin pie spice, used coconut oil for the veggie oil, and topped the bread with chopped walnuts and pecans. WoW! Thanks for another yummy recipe.
Lisa says
The extra spice and added nuts sound perfect!
Beth says
I do not like stevia in any form. So do I just omit it or do I need a substitute for that?
Lisa says
1 tsp stevia powder = 1 cup sugar equivalence so just add another equivalent sweetener.
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.