Let the pumpkin craze begin! Here in the cold Candian North, it seems summer has already flipped that switch to fall, and the nights (and days) have been unseasonably cooler. Perfect for getting a head start on fall baking. One of my best fall recipes is this spiced low carb pumpkin bread that I stuff with a cheesecake filling. I know, right?
Baking up this pumpkin bread recipe will make your whole house smell like Thanksgiving. The cinnamon and spices simply smell so warm and cozy. It’s a nice way to usher in Fall.
A gluten-free pumpkin bread perfect for a snack
This wonderful little spiced pumpkin loaf is moist, dense, and brimming with all kinds of fall flavors. It’s also stuffed with a layer of cheesecake (I know right?) and that layer keeps the pumpkin bread moist for days.
And a slice makes a really great snack, especially with a hot cup of tea (or coffee) or even a low carb almond milk latte on a cool evening. It also makes a great on the go breakfast treat.
This pumpkin bread is…
- Low Carb
- Gluten-free
- Keto-Friendly
- Refined sugar-free
low carb Pumpkin bread batter and Cheesecake filling
So a few tips to make sure your low carb pumpkin bread comes out perfect every single time.
- Make sure you use a piece of parchment in your loaf pan. It helps to prevent sticking and aids in lifting the loaf out of the pan without breaking.
- Fold the dry ingredients into the wet ingredients gently, and do not over mix.
- The batter will feel heavy, and not pourable. This is fine and is how the batter should be.
- Fill your loaf pan with half the pumpkin loaf batter, and layer 3/4 of the cheesecake filling over the top.
- Top with the remainder of the pumpkin loaf batter, and spoon and the remaining cheesecake batter over the top and swirl in with a spoon.
- 10 minutes into baking add a piece of parchment, or tin foil, over the top of the loaf to prevent over-browning.
What is the best sweetener?
Feel free to use your favorite 1:1 sweetener.
Powered is preferred over granular, as it blends better and has a nicer texture. At least I think so, but since different folks react to and prefer different sweeteners, I say use what you like best.
My favorite low carb sweetener by far is So Nourished Monk Fruit Blend; I find it has almost no aftertaste at all. This sweetener is what I use in most of my baking recipes, including this one. Although the sweetener has erythritol, I find most finished recipes have no cooling sensation.
Swerve and Truvia will work perfectly fine here as well as does any powdered erythritol or xylitol brand.
Allulose will also work great in this recipe. Allulose would be my second choice.
** Remember, xylitol is poisonous to dogs and cats, so if that’s your choice and you have little furry friends running around, be aware that it can be deadly for them.**
A whipped cream cheese frosting for the top (optional but awesome)
This low carb pumpkin loaf is great all on its own, but the cream cheese frosting (I feel) takes it to a whole other level. I call it a frosting but it is more like a stabilized whipped cream. It tastes like a cream cheese frosting, but without the heavy, cloyingly sweet taste of icing sugar. You can sweeten it to any level you like really, with whatever sweetener you like best. My version is semi-sweet and I feel that level of sweetness works perfectly with the low carb pumpkin bread.
Here are some tips to make sure your whipped cream frosting comes out perfect every time.
- In a stand mixer, or with a hand mixer, whip cold cream cheese until it becomes spreadable.
- Scrape down the sides of the bowl, to make sure all cream cheese bits are well blended.
- Add the heavy cream, vanilla, and sweetener to the bowl and mix on low until whip cream starts to blend with cream cheese.
- Turn the mixer up and whip the mixture until soft and fluffy.
- Ice the top however you like. I used a jumbo star tip in a piping bag to give my top texture.
- Sprinkle on a few raw pumpkin seeds for presentation.
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Storage tips and suggestions for your low carb pumpkin loaf
I like this pumpkin bread cold out of the fridge, but my husband likes it room temperature, so you can do either.
Out of the fridge, the frosting is super thick and creamy, and I feel the pumpkin bread has a better texture cold. But at room temperature, the pumpkin bread is still dense and holds together very well, and the frosting is a bit softer.
You can store this pumpkin loaf covered on the counter for three days or in the fridge up to five.
Freezing Tips:
You can freeze this low carb pumpkin bread recipe for up to a month. If you do decide to freeze it, leave off the frosting. Make sure the pumpkin loaf is room temperature before wrapping and freezing.
More Fall Inspired Recipes
A Perfectly Spiced Low Carb Pumpkin Bread
A lightly spiced moist pumpkin bread stuffed with a cream cheese filling. Low carb, keto-friendly and gluten-free.
Ingredients
Pumpkin Bread Batter
- 1/2 cup butter
- 4 large eggs
- 3/4 cup pumpkin puree
- 1 Tbsp apple cider vinegar
- 1 1/3 cup almond flour
- 1/2 cup coconut flour
- 2/3 cup powdered erythritol monk fruit blend (or your favorite sweetener)
- 1 Tbsp Baking Powder
- 1/2 tsp Xanthan gum
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
Cheesecake Filling
- 1 cup cream cheese
- 1 large egg
- 1 tsp vanilla
- 1/4 cup powdered erythritol monk fruit blend (or your favorite sweetener)
Toppings
- 2 Tbsp raw pumpkin seeds
Whipped Cream Cheese Topping
- 1/2 cup cream cheese
- 1/2 cup heavy whipping cream
- 1 tsp vanilla
- 2 Tbs powdered erythritol monk fruit blend (or your favorite sweetener)
Instructions
Cheesecake Filling
- In a medium-sized bowl or in the bowl of a stand mixer, whip cream cheese until light and fluffy.
- Add egg, vanilla, and sweetener, and whip until well blended.
- Set aside.
Pumpkin Loaf
- With the rack in the middle position, preheat the oven to 350°F (180°C). Grease and line an 8.5 x 4.5 inch 1 pound loaf pan with parchment paper.
- In a bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, spices, and salt. Set aside.
- In a large bowl or stand mixer, beat the butter and sweetener until the mixture is creamy and blended. With the mixer at low speed, add eggs one at a time until the mixture is well blended. Add pumpkin puree and apple cider vinegar and blend until incorporated.
- In small batches mix the dry ingredients into the egg batter and erythritol mixture. Do not over blend.
- Once blended spoon half the batter into the prepared loaf pan.
- Spoon 3/4 of the Cheesecake filling onto the batter in the pan.
- Spoon the remaining pumpkin bread batter into the pan.
- Spoon the rest of the cheesecake filling onto the batter and use a spoon to swirl it in.
- Bake for 20 minutes and then carefully place a piece of tin foil or parchment paper over the loaf.
- Bake for 35-40 minutes more or until a toothpick inserted into the center of the loaf comes out clean. Remove from oven and place on a cooling rack in the pan until completely cooled.
Whipped Cream Cheese Frosting
- In a large bowl, or with a stand mixer, whip cold cream cheese until mixture is soft and spreadable.
- Scrape down the sides of the bowl and whip for a few seconds more
- Add heavy cream, sweetener, and vanilla and whip until frosting is thick and spreadable.
- Spread on top of cooled pumpkin loaf and sprinkle with a few raw pumpkin seeds.
Notes
1. Xanthan gum is used to give this recipe structure and stability. Without it, the loaf will be crumbly and will not hold together.
2. Use your favorite sweetener. I found this loaf was best made with allulose and So Nourished erythritol monk fruit blend.
3. Do not over blend the dry ingredients into the wet. Gently fold.
4. Don't skip placing a piece of parchment or tin foil over the loaf mid bake. Coconut flour browns quickly and we want to prevent it from over-browning.
6. Coconut flour and almond flour have been balanced in this recipe to have the right level of moisture. If you adjust either it will change the texture and density of the pumpkin loaf.
7. The apple cider vinegar is used to help the leavening agent (baking powder). It adds a bit more rise. Almond flour is very heavy, and I feel low carb baking recipes benefit a lot from a small addition of apple cider vinegar. You do not taste the vinegar after the loaf is baked.
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 300Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 119mgSodium: 360mgCarbohydrates: 8.2gNet Carbohydrates: 4.9gFiber: 3.3gSugar: 7gSugar Alcohols: 12gProtein: 8g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.
Looking forward to making this. Which size loaf pan do you recommend?
Thanks
Hi Dee, the loaf pan I used was 8.5 x 4.5 inches or a standard 1 pound loaf, and I will update the post to reflect that, thanks for pointing that out. Cheers!
I am confused, how many servings are there, 18 or 14? My husband just made it and I think I had 2 servings 🙂
Hi Michelle, it’s 18 slices if you slice the loaf with 1/2 inch slices. A standard loaf pan will give you 9-18 slices depending on the size of the slice. What I like to do is measure out my slices and mark the loaf before I start to eat it, it makes it a bit easier to calculate the carb count. I find if I don’t do this, my slices get a bit larger and a bit larger. Now some folks might find a 1/2 inch slice not adequate, and maybe a 3/4 inch slice is a bit better, or even a full inch, you will have to calculate the carbs based on the number of slices you cut into your loaf. Cheers!