If you are craving a moist, flavorful treat that perfectly balances autumn spices with creamy indulgence, this Keto Pumpkin Bread with Cream Cheese Filling Recipe is exactly what you need. This delightful twist on traditional pumpkin bread swaps out carb-heavy flours for almond and coconut flours, making it an ideal choice for anyone embracing a low-carb, ketogenic lifestyle. The luscious cream cheese filling oozes just the right amount of richness, complementing the warmly spiced pumpkin layers to create a bread that’s tender, sweet, and utterly irresistible. Whether for a cozy breakfast, a snack, or a special dessert, this recipe brings joy to the table with every slice.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to creating this nourishing pumpkin bread. Each element here plays a key role in crafting the perfect texture, taste, and aroma, resulting in a bread that’s moist, flavorful, and satisfying without the guilt.
- Almond flour: This low-carb flour offers a nutty flavor and tender crumb essential for keto baking.
- Coconut flour: Used in a small amount to add structure and absorb moisture, balancing the almond flour.
- Pumpkin puree: Brings natural sweetness, moisture, and that signature fall flavor.
- Erythritol or keto-friendly sweetener: Sweetens your treat without spiking blood sugar.
- Large eggs: Provide structure and richness to the batter.
- Coconut oil (melted): Adds moisture and a subtle tropical hint while keeping things dairy-free in the batter.
- Baking powder: Gives the bread a light, fluffy rise.
- Cinnamon, nutmeg, ginger: Classic warm spices that evoke cozy autumn vibes.
- Salt: Enhances all the flavors and balances sweetness.
- Vanilla extract: Adds depth and rounds out the flavor profile.
- Cream cheese (softened): The hero of the filling, bringing creamy tang that contrasts wonderfully with the spiced pumpkin.
How to Make Keto Pumpkin Bread with Cream Cheese Filling Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 350°F (175°C). This is important so that your bread bakes evenly. Grease and line a loaf pan with parchment paper to ensure easy release and clean edges once baked.
Step 2: Make the Cream Cheese Filling
In a medium bowl, combine softened cream cheese, 1/4 cup erythritol, and 1 teaspoon vanilla extract. Beat the mixture until it’s silky smooth and lump-free. This filling will add a creamy surprise inside your pumpkin bread.
Step 3: Mix Dry Ingredients
Whisk together almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, ginger, and salt in a large bowl. This step ensures all the dry ingredients blend evenly, helping create a uniform batter.
Step 4: Combine Wet Ingredients
In another bowl, stir together pumpkin puree, eggs, melted coconut oil, and vanilla extract until fully combined. These wet ingredients bring moisture and flavor, making the bread tender and rich.
Step 5: Form the Batter
Slowly add the wet mixture to the dry ingredients, stirring gently until a thick, smooth batter forms. Avoid over-mixing, as this may affect the bread’s texture.
Step 6: Assemble the Bread in the Pan
Pour half of the pumpkin batter into the prepared loaf pan, spreading it evenly with a spatula. Then, spread the cream cheese filling over this layer carefully so it covers the surface but doesn’t mix with the batter underneath.
Step 7: Add Remaining Batter and Bake
Spoon the remaining pumpkin batter over the cream cheese layer, carefully smoothing it out so the filling remains sandwiched. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Slice
Once baked, allow the bread to cool in the pan for 10 minutes to set, then transfer to a wire rack to cool completely. This resting time lets the flavors meld and the texture firm up for perfect slicing.
How to Serve Keto Pumpkin Bread with Cream Cheese Filling Recipe
Garnishes
A light dusting of cinnamon or a few toasted pecans on top adds a charming touch and extra crunch when serving. For a little festive sparkle, you might drizzle a thin sugar-free glaze or sprinkle with pumpkin seeds to enhance the texture and appearance.
Side Dishes
This pumpkin bread pairs beautifully with a hot cup of black coffee or spiced chai tea. For a heartier breakfast, try serving it alongside scrambled eggs or a dollop of whipped coconut cream for some creamy contrast.
Creative Ways to Present
For a crowd-pleasing presentation, cut the bread into thick slices and arrange on a rustic wooden board with a few fresh autumn leaves or a small bowl of cream cheese frosting for dipping. You can also toast slices and spread a little butter for extra coziness on chilly mornings.
Make Ahead and Storage
Storing Leftovers
Wrap leftover pumpkin bread tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. The bread stays moist and flavorful, but refrigeration is recommended if your kitchen is warm.
Freezing
For longer storage, wrap the whole loaf or individual slices well in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. This way, you can enjoy slices of this delightful keto pumpkin bread anytime the craving hits.
Reheating
Reheat slices gently in a toaster oven or microwave for a few seconds until warm. This revives the soft texture and intensifies the comforting aroma, making it just like fresh-baked again.
FAQs
Can I use a different sweetener in this Keto Pumpkin Bread with Cream Cheese Filling Recipe?
Absolutely! Erythritol is recommended for its low glycemic index, but you can substitute with stevia or monk fruit sweeteners. Just be sure to use conversion ratios according to sweetness levels to keep the flavor balanced.
Is it necessary to use both almond flour and coconut flour?
Yes, using a combination helps balance the texture. Almond flour keeps it moist and tender, while coconut flour absorbs moisture and gives structure. Using only one may result in a texture that is too dense or crumbly.
Can I make this recipe dairy-free?
You can swap the cream cheese filling for a dairy-free cream cheese alternative made from cashews or coconut. Be sure to soften it and whip thoroughly to maintain the same creamy texture inside the bread.
How do I know when the pumpkin bread is fully baked?
Insert a toothpick or skewer into the center of the loaf at about 50 minutes. If it comes out clean or with just a few moist crumbs, your bread is perfectly baked. If batter sticks, bake for a few more minutes but watch closely to avoid drying out.
Can I double the recipe to make two loaves?
Yes! Just double all the ingredients and bake each loaf separately in its own pan. Adjust the baking time slightly if needed, checking for doneness as usual to ensure a perfect bake every time.
Final Thoughts
There’s nothing quite like the cozy, nostalgic feel of pumpkin bread with a luscious cream cheese filling to brighten your kitchen and your mood. This Keto Pumpkin Bread with Cream Cheese Filling Recipe is a wonderful way to enjoy that comfort on your keto journey without sacrificing taste or texture. I can’t wait for you to bake it and share the joy of this deliciously moist, perfectly spiced bread with the ones you love. Give it a try and watch it become your new favorite fall treat!
Print
Keto Pumpkin Bread with Cream Cheese Filling Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
This Keto Pumpkin Bread with Cream Cheese Filling is a moist, flavorful low-carb treat perfect for fall or any time you crave a sweet, healthy snack. Made with almond and coconut flours, pumpkin puree, warm spices, and a luscious cream cheese layer, this bread is a delicious way to enjoy seasonal flavors while staying keto-friendly.
Ingredients
Dry Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol or keto-friendly sweetener (for batter)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup pumpkin puree
- 4 large eggs
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract (for batter)
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup erythritol or keto-friendly sweetener (for filling)
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper to prevent sticking and ensure easy removal.
- Prepare Cream Cheese Filling: In a medium bowl, combine the softened cream cheese, 1/4 cup erythritol, and 1 teaspoon vanilla extract. Mix well until the filling is smooth and creamy. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, 1/2 cup erythritol, baking powder, cinnamon, nutmeg, ginger, and salt. Ensure all the dry spices and leavening agents are evenly distributed.
- Mix Wet Ingredients: In another bowl, combine the pumpkin puree, eggs, melted coconut oil, and 1 teaspoon vanilla extract. Whisk until fully blended and smooth.
- Combine Wet and Dry: Gradually add the wet mixture to the dry ingredients, stirring until a thick and consistent batter forms. Make sure not to overmix.
- Layer Batter and Filling: Pour half of the pumpkin batter into the prepared loaf pan, spreading it evenly to form a base layer.
- Add Cream Cheese Layer: Spread the cream cheese filling evenly over the pumpkin batter layer in the pan.
- Top with Remaining Batter: Carefully spoon the remaining pumpkin batter on top of the cream cheese layer, spreading it gently to cover.
- Bake Bread: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating thorough baking.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and enjoy your keto-friendly pumpkin bread.
Notes
- Make sure the cream cheese is softened to room temperature to ensure a smooth filling.
- You can substitute erythritol with any keto-approved sweetener you prefer, maintaining the same quantity.
- Use fresh or canned pumpkin puree with no added sugars or spices for best results.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This bread can be frozen for up to 3 months; thaw in the refrigerator before serving.
- Check for doneness by inserting a toothpick into the center; it should come out clean or with just moist crumbs.
- Adjust baking time slightly if using a different size loaf pan.
