A Perfectly Spiced Low Carb Pumpkin Bread (Stuffed With Cheesecake!)

Let the pumpkin craze begin!  Here in the cold Canadian 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. 

1. 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. 
2. Fold the dry ingredients into the wet ingredients gently, and do not over mix. 
3. The batter will feel heavy, and not pourable. This is fine and is how the batter should be.  
4. Fill your loaf pan with half the pumpkin loaf batter, and layer 3/4 of the cheesecake filling over the top. 
5. 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. 
6. 10 minutes into baking add a piece of parchment, or tin foil, over the top of the loaf to prevent over-browning.
7. Don’t skip the xanthan gum! I know it can be difficult to find, but it is required to bind the dough together. If you must substitute, check out my guide to xanthan gum substitutes.

For more tips on low carb baking with almond flour, check out our full guide.

What is the best sweetener?

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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. 

1. In a stand mixer, or with a hand mixer, whip cold cream cheese until it becomes spreadable. 
2. Scrape down the sides of the bowl, to make sure all cream cheese bits are well blended.
3. Add the heavy cream, vanilla, and sweetener to the bowl and mix on low until whip cream starts to blend with cream cheese.
4. Turn the mixer up and whip the mixture until soft and fluffy. 
5. Ice the top however you like.  I used a jumbo star tip in a piping bag to give my top texture. 
6. Sprinkle on a few raw pumpkin seeds for presentation. 

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.