Low Carb Pumpkin Bread w\ Creamy Cream Cheese Filling

By: Toya. L

Indulge in the ultimate autumn delight with our Low carb, and Keto friendly Pumpkin Bread featuring a luscious surprise – a decadent Creamy Cream Cheese Filling. This low-carb masterpiece embodies the warm, comforting essence of fall, capturing the earthy richness of different spices and the velvety smoothness of cream cheese. Imagine sinking your teeth into a slice of moist, spiced pumpkin bread, each bite revealing a hidden treasure trove of creamy cheesecake goodness. The subtle sweetness of the bread, delicately laced with aromatic cinnamon, nutmeg, and ground ginger, perfectly complements the sweet, luxurious cream cheese filling. Our Keto Pumpkin Bread with Creamy Cheesecake Filling is a guilt-free treat for those seeking to embrace the cozy flavors of the season while staying true to their low-carb or keto lifestyle. It’s a symphony of textures and tastes, where tender pumpkin bread meets the dreamy decadence of cheesecake, all without the guilt of excess carbs.

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Whenever you are craving Pumpkin. Our Keto Pumpkin Bread with Creamy Cheesecake Filling is a guilt-free treat for those seeking to embrace the cozy flavors of the season while staying true to their low-carb or keto lifestyle. It’s a symphony of textures and tastes, where tender pumpkin bread meets the dreamy decadence of cheesecake, all without the guilt of excess carbs.

Is Pumpkin Bread Low Carb friendly?

No, traditional pumpkin bread is not considered low-carb friendly. Pumpkin bread is typically made with flour, sugar, and other high-carb ingredients, which contribute to its carb content. All of the high carb ingredients have been swapped out with Low carb ingredients. Making this Low Carb Pumpkin bread Low Carb friendly.

❤️What is there to love about this Low Carb Pumpkin Bread w\ Creamy Cream Cheese Filling❤️

• Rich Pumpkin Flavor: Just like traditional pumpkin bread, low-carb versions are infused with the warm, earthy flavors of pumpkin, cinnamon, nutmeg, and cloves. It’s a comforting taste that’s perfect for the fall season.
• Creamy Cheesecake Filling: The addition of a creamy cream cheese filling takes this pumpkin bread to the next level. It adds a layer of decadence and a pleasant tangy contrast to the sweetness of the bread.
• Moist and Tender: The use of almond flour and sour cream along with pumpkin puree, results in a moist and tender texture that’s just as satisfying as traditional pumpkin bread.
• Perfect for Special Occasions: Low-carb pumpkin bread with cream cheese filling makes for an impressive treat on special occasions or as a holiday dessert. It’s sure to please both low-carb and non-low-carb eaters.

Recipe Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch (23×13 cm) loaf pan with parchment paper for easy removal.
2. In a medium-sized mixing bowl, whisk together the wet ingredients. Add in the pumpkin puree, the monk fruit, the melted butter, the sour cream, the eggs and the vanilla extract until well combined.
3. In another bowl, whisk together the almond flour, the cinnamon, the ground ginger, the ground nutmeg, the baking powder, baking soda, and salt.
4. Gradually pour the dry ingredients into the wet ingredients and mix until a smooth batter forms.
5. In a separate bowl, make the cream cheese swirl. Mix the softened cream cheese, powdered erythritol, egg yolk, and vanilla extract until creamy and well combined.
6. Pour half of the pumpkin bread batter into the prepared loaf pan. Spread it out evenly.
7. Add the cream cheese mixture on top of the pumpkin batter in the pan.
8. .Pour the remaining pumpkin batter on top of the cream cheese mixture.
9. Bake in the preheated oven for about 55-60 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the pumpkin cream cheese bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
11. Once cooled, slice and enjoy your delicious keto pumpkin cream cheese bread!

This bread makes for a great keto-friendly dessert or snack during the fall season. It’s rich, moist, and has all the comforting flavors of traditional pumpkin bread without the high carb content. I find myself making this Low Carb Pumpkin Bread w\ Creamy Cream Cheese Filling on a regular basis during the fall season.

*Nutrition Disclaimer

Tips for Low Carb Pumpkin Bread with Creamy cheese filling:

1. Use Almond Flour or Coconut Flour: Almond flour and coconut flour are both low in carbs and work well in keto-friendly recipes. They provide a moist and tender texture to the bread. We only used almond flour in this recipe. If you wanted to use coconut flour instead the measurements would be a little different.
2. Sweetener: Use a keto-friendly sweetener like erythritol, stevia, or monk fruit to sweeten the bread. Adjust the sweetness to your taste.
3. Pumpkin Puree: Choose canned or homemade pumpkin puree without added sugars. Make sure it’s 100% pumpkin.
4. Spices: To enhance the flavor, use a blend of keto-friendly spices like cinnamon, nutmeg, cloves, and ginger. These spices complement the pumpkin flavor beautifully.
5. Eggs and Sour cream, or Greek yogurt: Eggs provide structure and moisture to the bread. Adding sour cream or Greek yogurt will also contribute to the overall richness, and moisture.
6. Softened Cream Cheese: Ensure the cream cheese is fully softened at room temperature to avoid lumps in your filling. You can also use a hand mixer to achieve a smoother consistency.
7. Sweeten the Filling: Sweeten the cream cheese filling with your choice of keto sweetener. Taste as you go to achieve your desired level of sweetness.
8. Add Flavor: Enhance the cream cheese filling with a dash of vanilla extract or a small amount of lemon zest for extra flavor.

Flavor Variations:

• 1. Pumpkin Spice Latte Bread:
• Add a tablespoon of instant coffee or espresso powder to the pumpkin bread batter for a coffee-infused flavor.
• Garnish the top with a sprinkle of cinnamon and a drizzle of sugar-free caramel sauce for that latte-inspired twist.
• 2. Nutty Pumpkin Bread:
• Fold in a handful of chopped pecans or walnuts into the pumpkin bread batter for added crunch and nutty flavor.
• You can also sprinkle some nuts on top for texture.
• 3. Chocolate Chip Pumpkin Bread:
• Mix in sugar-free dark chocolate chips or sugar-free chocolate chunks into the pumpkin bread batter for a decadent chocolate twist.
• 4. Maple Pecan Pumpkin Bread:
• Add a few drops of maple extract to the pumpkin bread batter for a hint of maple flavor.
• Mix in chopped pecans into the batter for a delightful nutty touch.
• 5. Pumpkin Cranberry Bread:
• Fold in some unsweetened dried cranberries into the pumpkin bread batter for a tangy and sweet contrast.
• You can also add a pinch of orange zest for extra flavor.
• 6. Coconut Pumpkin Bread:
• Incorporate unsweetened shredded coconut into the pumpkin bread batter for a tropical twist.
• You can also drizzle a sugar-free coconut glaze on top after baking for added coconut flavor.
• 7. Pumpkin Chai Bread:
• Infuse the pumpkin bread batter with chai spice mix, including cardamom, cloves, and black tea leaves for a unique chai flavor.
• Top with a dollop of sugar-free whipped cream or a sprinkle of cinnamon.
• 8. Lemon Pumpkin Bread:
• Add lemon zest to the pumpkin bread batter for a refreshing citrus kick.
• Consider drizzling a lemon glaze made with lemon juice and powdered erythritol on top after baking.
• 9. Gingerbread Pumpkin Bread:
• Incorporate ground ginger, allspice, and a pinch of black pepper into the pumpkin bread batter for a gingerbread-inspired flavor.
• Top with a dollop of keto-friendly whipped cream and a dash of ground cinnamon.
• Feel free to mix and match these flavor variations or come up with your own creative combinations to suit your taste preferences. The beauty of baking is experimenting with different flavors to create a personalized treat that you’ll love.

Storing Instructions:

1. Room Temperature: If you plan to consume the pumpkin bread cream cheese bread within a few days, you can store it at room temperature in an airtight container. Keep it in a cool, dry place away from direct sunlight.
2. Refrigerator: To extend its shelf life, you can store the pumpkin cream cheese bread in the refrigerator. Place it in an airtight container or wrap it in plastic wrap. Refrigeration can help keep it fresh for up to one week.
3. Sliced or Whole: You can choose to slice the bread before storing or keep it whole, depending on your preference. Sliced bread is convenient for quick snacks or serving, while whole bread maintains moisture better.

Freezing Instructions:

1. Cool Completely: Allow the pumpkin cream cheese bread to cool completely before freezing. This helps prevent condensation inside the packaging, which can make the bread soggy.
2. Wrap Well: Wrap the entire loaf or individual slices tightly in plastic wrap or aluminum foil. Alternatively, you can use freezer-safe resealable bags.
3. Double Layer: To further prevent freezer burn, consider placing the wrapped bread or slices in a second layer of protection, such as a freezer-safe container or a zip-top freezer bag.
4. Label and Date: Don’t forget to label the package with the contents and date so you can keep track of how long it’s been in the freezer.
5. Store in the Freezer: Place the wrapped pumpkin cream cheese bread in the freezer, ensuring it’s kept flat to maintain its shape. Store it away from items with strong odors to prevent flavor transfer.

Thawing and Serving:

• When you’re ready to enjoy your frozen pumpkin cream cheese bread, transfer it from the freezer to the refrigerator and let it thaw overnight for the best texture.
• Alternatively, you can reheat individual slices in a microwave for a few seconds or warm the whole loaf in a preheated oven at a low temperature (around 250°F or 120°C) until it’s heated through.
• Serve and enjoy!

Properly stored, frozen low-carb pumpkin cream cheese bread can stay fresh for up to 2-3 months in the freezer. This allows you to enjoy this delicious treat throughout the season or whenever you have a craving.

FREQUENTLY ASKED QUESTIONS:

• 1. Can I use a different type of flour in this recipe?
• While almond and coconut flours are commonly used in low-carb and keto recipes, you can experiment with other low-carb flours like flaxseed meal or walnut flour. Keep in mind that different flours may require adjustments to the recipe.
• 2. Can I substitute pumpkin puree with something else?
• Pumpkin puree is a key ingredient for flavor and moisture. You can try using mashed butternut squash or sweet potato for a similar texture, but it may alter the taste slightly. Also keep in mind the carb count.
• 3. Can I make this dairy-free?
• Yes, you can make this bread dairy-free by using dairy-free substitutes like coconut oil or vegan butter in place of regular butter, and dairy-free cream cheese for the filling.
• 4. Can I adjust the sweetness level?
• Absolutely! Adjust the amount of keto-friendly sweetener to your taste preferences. You can always taste the batter and add more sweetener if needed.
• 5. How do I know when the bread is done baking?
• To check for doneness, insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs clinging to it, the bread is done. Baking times may vary, so monitor closely.
• 6. Can I make muffins or mini loaves instead of one large loaf?
• Yes, you can make muffins or mini loaves with this batter. Adjust the baking time accordingly; muffins may take less time than a full-sized loaf.
• 7. How can I prevent the cream cheese filling from sinking to the bottom?
• To prevent the cream cheese filling from sinking, make sure to layer and swirl it properly in the middle of the bread batter. Also, don’t overmix the filling, as this can affect its consistency.