Preheat oven to 325 degrees F (165 degrees C). Lightly grease or spray two loaf pans.
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
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.
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.
Be careful not to spread the cream cheese filling too close to the edges. Otherwise it may be noticeable on the outside of the bread.To change things up, chocolate chips can be added to the filling or batter. The top of the bread can also be topped with a low carb streusel made of chopped nuts, cinnamon, sweetener, and a little low carb flour.Makes 2 loaves (about 24 slices)