Keto Pumpkin Bread with Cream Cheese Filling Recipe

“`html

If you have a soft spot for cozy autumn flavors and crave a treat that fits perfectly into a low-carb lifestyle, this Keto Pumpkin Bread with Cream Cheese Filling Recipe is going to become your new favorite. Imagine moist, spiced pumpkin bread with a luscious, tangy cream cheese center, all made with keto-friendly ingredients that keep you on track without sacrificing taste. Each bite is a warm hug of fall spices combined with the richness of cream cheese, making it a showstopper whether for breakfast, snack time, or dessert. With simple pantry staples and a straightforward method, this recipe brings together the best of pumpkin season in a way that’s both satisfying and guilt-free.

Ingredients You’ll Need

Getting ready to bake this Keto Pumpkin Bread with Cream Cheese Filling Recipe is a breeze, thanks to a handful of simple yet essential ingredients. Each component plays a crucial role—almond and coconut flours create the perfect texture without gluten, while pumpkin puree adds moisture and that irresistible autumnal flavor. The blend of warming spices rounds out the taste, and the cream cheese filling brings a creamy sweetness that pulls the whole loaf together beautifully.

• Almond flour: Provides a nutty, moist base and keeps the bread keto-friendly.
• Coconut flour: Adds structure and a delicate coconut undertone while helping absorb moisture.
• Pumpkin puree: Brings moisture, natural sweetness, and vibrant orange color.
• Erythritol or keto-friendly sweetener: Sweetens without the carbs and keeps the bread tender.
• Eggs: Bind everything together and create a fluffy texture.
• Coconut oil, melted: Adds richness and moisture with a subtle tropical hint.
• Baking powder: Ensures a light and fluffy rise.
• Cinnamon: Classic spice that elevates pumpkin’s natural flavor.
• Ground nutmeg: Warm and aromatic, it deepens the spice profile.
• Ground ginger: Adds a gentle zing and complexity.
• Salt: Balances sweetness and enhances all other flavors.
• Vanilla extract: Rounds out the flavor with a sweet, fragrant note.
• Cream cheese, softened: For the decadent filling that melts in your mouth.

How to Make Keto Pumpkin Bread with Cream Cheese Filling Recipe

Step 1: Prepare Your Baking Pan

Start by preheating your oven to 350°F (175°C). Grease your loaf pan and line it with parchment paper to make sure your pumpkin bread releases effortlessly once baked.

Step 2: Make the Cream Cheese Filling

In a medium bowl, mix the softened cream cheese with 1/4 cup erythritol and 1 teaspoon vanilla extract until perfectly smooth and creamy. This sweet, tangy filling is what makes this keto pumpkin bread truly special, so give it a good whisk for the best texture.

Step 3: Combine Dry Ingredients

Grab a large bowl and whisk together the almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, ginger, and salt. This spice-packed flour mixture is the foundation for a perfectly balanced pumpkin bread.

Step 4: Mix Wet Ingredients

In another bowl, blend the pumpkin puree with eggs, melted coconut oil, and vanilla extract. This combination will add moisture and flavor, helping the bread stay soft and rich without any gluten.

Step 5: Bring Wet and Dry Together

Slowly add your wet ingredients into the dry mix, stirring until they come together into a thick, luscious batter. Be sure not to overmix, just until everything is incorporated beautifully.

Step 6: Layer the Batter and Cream Cheese

Pour half of your pumpkin batter into the prepared loaf pan, spreading it evenly with a spatula. Next, carefully spread the cream cheese filling over the batter. Finish by spooning the remaining batter on top and gently smoothing it out to cover the filling completely—this layering creates that delightful surprise inside the bread.

Step 7: Bake to Perfection

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean (trying not to poke the cream cheese layer). Your kitchen will soon be filled with the inviting aroma of pumpkin and spices—a sign that deliciousness is well underway.

Step 8: Cool and Slice

Allow the pumpkin bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step helps it set perfectly for smooth slicing without crumbling.

How to Serve Keto Pumpkin Bread with Cream Cheese Filling Recipe

Garnishes

Enhance the warmth and richness by sprinkling a pinch of cinnamon or nutmeg on top just before serving. A dusting of powdered erythritol is also lovely for a subtle, frosted look that adds a bit of extra sweetness without breaking keto.

Side Dishes

This pumpkin bread pairs wonderfully with a cup of rich, dark coffee or a warm chai latte for a cozy snack. If serving as breakfast, a side of fresh berries or a dollop of whipped cream can balance the richness of the cream cheese filling.

Creative Ways to Present

For a charming fall brunch, slice the bread and serve it with a drizzle of sugar-free maple syrup or a smear of almond butter. You can also cut cubes of the bread and layer them with whipped cream and nuts in a parfait glass for an elegant, low-carb dessert.

Make Ahead and Storage

Storing Leftovers

Store any leftover Keto Pumpkin Bread with Cream Cheese Filling Recipe in an airtight container in the refrigerator. It will stay fresh for up to 4 days, perfect for quick breakfasts or coffee breaks during the week.

Freezing

If you want to save it for later, you can freeze the bread tightly wrapped in plastic wrap and then in foil or a freezer bag. It holds its flavor and texture well frozen for up to 3 months—just thaw overnight in the fridge before enjoying.

Reheating

To warm up slices, pop them in the toaster oven or microwave for 20 to 30 seconds until soft and cozy. Reheating makes that cream cheese filling irresistibly gooey, almost like freshly baked again.

FAQs

Can I use a different sweetener for this recipe?

Absolutely! While erythritol is recommended for its minimal aftertaste, you can substitute with monk fruit sweetener or another keto-friendly sweetener you prefer. Just be sure it measures cup-for-cup for best results.

Is pumpkin puree the same as canned pumpkin?

Yes, canned pumpkin puree is perfect for this recipe. Just make sure to avoid pumpkin pie filling, which contains added sugars and spices that could throw off the flavor balance.

Can I make this recipe dairy-free?

To make a dairy-free version, substitute the cream cheese with a soft, dairy-free cream cheese alternative and use refined coconut oil to ensure no coconut flavor overpowers the bread.

How can I tell when the bread is done baking?

Insert a toothpick into the center of the bread; it should come out clean or with just a few moist crumbs. Avoid poking directly into the cream cheese layer, as it’ll appear slightly moist even when cooked.

Can I add nuts or seeds to this pumpkin bread?

Yes! Adding chopped pecans, walnuts, or pumpkin seeds to the batter or sprinkling them on top before baking adds a lovely crunch and extra nutrition without messing with the keto-friendly profile.

Final Thoughts

I’m so excited for you to try this Keto Pumpkin Bread with Cream Cheese Filling Recipe because it brings together all the flavors that make pumpkin season so magical—without the guilt or carb overload. Whether you’re starting your day or treating yourself to a cozy afternoon bite, this bread promises comfort, deliciousness, and that special creamy surprise inside that keeps everyone coming back for more. Happy baking, friend!

“`

Print