Slices of Keto Cream Cheese Swirl Pumpkin Bread.

Keto Cream Cheese Swirl Pumpkin Bread

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This Keto Cream Cheese Swirl Pumpkin Bread is the perfect fall bread! It’s the best combination of spiced pumpkin and creamy cheesecake you will ever have!

Note: This recipe was originally published on October 2, 2022 and modified on September 11, 2023.

Don’t you just love the fall season? It’s finally time again for hot, spiced drinks (like this super healthy Turmeric Butter Coffee) and of course PUMPKINS! Now, of course summer isn’t quite over yet. But while I’m still enjoying summer recipes like my Keto Frosty or Keto Strawberry Cheesecake Popsicles, I am thinking a lot about cold weather recipes.

The keto pumpkin bread is super soft and marbled with a sweet cream cheese filling that you won’t want to miss! Unlike other pumpkin breads, it is made without any grains, gluten, or added sugar! But believe me when I say, it still tastes AMAZING!

Make sure to try out my other KETO pumpkin recipes, too, like this Turmeric-Cinnamon Pumpkin Soup, Pumpkin Chocolate Chip Muffins, and of course Chocolate Pumpkin Pancakes! YUM!

How to make a Keto Pumpkin Bread!

So, to keep this bread low-carb, I’m staying away from wheat flour and sugar. Instead, I rely on almond flour and erythritol for my bread.

First, prepare your batter, by stirring together your wet ingredients and dry ingredients separately. The wet ingredients are eggs, pumpkin puree, Greek yogurt, Swerve Brown, and vanilla extract. The dry ingredients include almond flour, psyllium husk powder, baking powder, and your spices. Combine dry and wet mixtures and that’s your bread batter.

Next, beat together your creamy filling, which is simply creamy cheese, one eggs, erythritol, and vanilla.

To assembly the bread, spread ⅓ of bread batter into the prepared pan. Then pour ½ of the cream cheese filling over the first layer. Repeat. Lastly, pour the remaining ⅓ of the bread batter over the cream cheese layer. With a butter knife, swirl the cream cheese and bread batter together (don’t overmix). Smooth out the top.

Bake the bread for one hour, and you are ready to jump into fall!

Tips for baking the best pumpkin bread EVER!

Ingredients for Keto Cream Cheese Swirl Pumpkin Bread.

Pumpkin. To make this bread, you will only need 1 cup of pumpkin purée. Buy the 100% pure purée, not the sugary pumpkin pie filling.

Filling. Make sure to soften the cream cheese before mixing up the filling to avoid any clumps.

Swirl. To make a beautiful swirl pattern, we will work in layers. First, spread 1/3 of the bread batter into the prepared pan, followed by 1/2 of the cream cheese filling. Repeat. Finally, pour the remaining 1/3 of bread batter into the pan. With a butter knife, swirl the cream cheese and bread batter together (don’t overmix). Smooth out the top. Your bread is now ready to be baked.

Enjoy a slice of Cream Cheese Swirl Pumpkin Bread!

Slices of Keto Cream Cheese Swirl Pumpkin Bread.

DON’T FORGET TO TRY MY OTHER KETO PUMPKIN RECIPES

Turmeric-Cinnamon Roasted Pumpkin Soup (Keto, Paleo) served in bowl
Turmeric- Cinnamon Pumpkin Soup
Freshly baked Keto Pumpkin Chocolate Chip Muffins.
Pumpkin Chocolate Chip Cookies
Slice of Keto Orange Glazed Pumpkin Pie
Orange Glazed Pumpkin Cake
Slices of Keto Cream Cheese Swirl Pumpkin Bread.

Keto Cream Cheese Swirl Pumpkin Bread

This Keto Cream Cheese Swirl Pumpkin Bread is the perfect fall bread! It's the best combination of spiced pumpkin and creamy cheesecake you will ever have!
5 from 8 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer, Breakfast, Dessert
Cuisine American, Keto
Servings 16 slices
Calories 151 kcal

Equipment

  • 9×5-inch loaf pan

Ingredients
  

Bread Batter

Filling

Instructions
 

  • Preheat oven to 350 °F (175 ℃) and line 9×5-inch loaf pan with parchment paper.

Bread Batter

  • In a large bowl, whisk together eggs, pumpkin purée, yogurt, brown sugar substitute, and vanilla extract. Set aside.
  • In a medium bowl, whisk together all dry ingredients. Add to wet ingredients and combine well.

Filling

  • In a medium bowl, use a hand mixer to whisk together cream cheese, egg, erythritol, and vanilla extract.

Assembly

  • Spread ⅓ of bread batter into the prepared pan. Then pour ½ of the cream cheese filling over the first layer. Repeat. Lastly, pour the remaining ⅓ of the bread batter over the cream cheese layer. With a butter knife, swirl the cream cheese and bread batter together (don't overmix). Smooth out the top.
  • Bake bread for 1 hour. Turn off oven and let sit in closed oven for 10 more minutes. Let bread cool down to room temperature before removing from pan and slicing.

Video

Notes

Leftovers can be stored in closed container in refrigerator for 5 days.

Nutrition

Serving: 1sliceCalories: 151kcalCarbohydrates: 6gProtein: 5gFat: 13gFiber: 3gSugar: 2g
Keyword Keto bread, keto pumpkin recipe
Tried this recipe?Let us know how it was!

3 Comments

  1. 5 stars
    I made this yesterday following your video exactly. It turned out perfect! The taste and texture is better than expected. My only regret was not making a double batch.

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