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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!
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!
DON’T FORGET TO TRY MY OTHER KETO PUMPKIN RECIPES
Keto Cream Cheese Swirl Pumpkin Bread
Equipment
- 9×5-inch loaf pan
Ingredients
Bread Batter
- 2 eggs
- 1 cup pumpkin purée 225 grams, 100% pure purée
- 1 tbsp Greek yogurt
- ½ cup Swerve brown sugar substitute 100 grams, or replace with granular erythritol
- 1 tsp vanilla extract
- 2 cups almond flour 200 grams, blanched
- 1 tbsp psyllium husk powder
- 2 tsp baking powder
- 2 tsp cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- ⅛ tsp allspice
- dash salt
Filling
- 8 oz cream cheese 225 grams, softened
- 1 large egg room temperature
- ¼ cup granular erythritol 45 grams
- ½ tsp vanilla extract
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.
Just out of oven, looks and smellls great
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.
Thank you so much! Glad that you liked it 😃