Creamy Low Carb Pumpkin Bread – A Fall Favorite Without the Guilt

There’s something about the scent of pumpkin spice wafting through your kitchen that feels like a warm hug from autumn itself. But if you’re living low carb, keto, or simply watching your sugar intake, traditional pumpkin bread can feel off-limits. That’s where this Creamy Low Carb Pumpkin Bread comes to the rescue.

Rich, moist, subtly spiced, and swirled with creamy goodness—this pumpkin bread isn’t just a healthy alternative; it’s an indulgence you can feel good about. Whether you’re following a keto diet, gluten-free lifestyle, or simply reducing sugar, this recipe ticks all the boxes.

Who This Recipe Is For

This recipe is perfect for:

• Low-carb and keto eaters who miss baked treats

• Gluten-free households looking for safe seasonal options

• Pumpkin spice lovers who crave cozy fall flavors year-round

• Meal preppers in need of freezer-friendly baked goods

• Busy home bakers seeking reliable, no-fuss recipes that don’t compromise on taste

With two full loaves per batch, this bread is perfect for sharing, gifting, or stocking your freezer for quick, comforting breakfasts and snacks.

Ingredients You’ll Need

All ingredients are keto-approved and easy to find at most grocery stores or online. Here’s what you’ll need:

• 8 oz cream cheese, softened

• ½ cup (4 oz) butter, softened

• 4 large eggs

• 1½ cups granulated monk fruit or erythritol

• 1 (15 oz) can pumpkin purée

• 2½ cups almond flour

• 1 cup coconut flour

• 2 teaspoons pumpkin pie spice

• 3 teaspoons baking powder

• 1 teaspoon salt

• Optional garnishes: powdered erythritol or chopped nuts for topping

Kitchen Equipment Needed

Before you get baking, make sure you have the right tools on hand:

• 2 standard 9×5-inch loaf pans

• Stand mixer or hand mixer

• Rubber spatula

• Mixing bowls (one for dry ingredients, one for wet)

• Measuring cups and spoons

• Cooling rack

• Parchment paper (optional, but helpful for easy removal)

Step-by-Step Instructions

 Step 1: Soften Your Cream Cheese and Butter

Allow the cream cheese and butter to come to room temperature for 30–60 minutes before starting. This ensures a smoother batter and better texture.

 Step 2: Preheat Oven and Prep Pans

Preheat your oven to 350°F (175°C) and position the rack in the center. Grease two 9×5 loaf pans or line them with parchment paper for easy release.

 Step 3: Cream the Butter Mixture

In a large bowl, use a hand or stand mixer to beat together the softened butter, cream cheese, and monk fruit sweetener until the mixture is light and fluffy—this should take 2–3 minutes.

 Step 4: Add Eggs and Pumpkin

Beat in the eggs, one at a time, then mix in the pumpkin purée. Continue mixing until smooth and fully combined.

 Step 5: Combine Dry Ingredients Separately

In another bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, baking powder, and salt.

 Step 6: Mix It All Together

Gradually add the dry ingredients to the wet mixture. For best results, fold in the dry ingredients by hand using a spatula to avoid over-mixing, which can make the bread dense.

 Step 7: Fill the Loaf Pans

Divide the batter evenly between your prepared loaf pans. Smooth the tops with your spatula. Optional: sprinkle with chopped nuts or a dusting of powdered erythritol for a bakery-style finish.

 Step 8: Bake to Perfection

Place both pans on the center rack and bake for 60–70 minutes. Begin checking after 50 minutes by inserting a toothpick into the center. When it comes out clean, it’s done.

Step 9: Cool Before Slicing

Let the loaves cool in the pans for 5 minutes, then carefully transfer to a cooling rack. Wait until the loaves are fully cooled before slicing—cutting too early can lead to crumbling.

Tips and Tricks for Perfect Pumpkin Bread

• Don’t skip the softening step – Cold butter or cream cheese won’t mix properly and will create lumps.

• Use parchment paper – Lining the pans makes removing the bread a breeze and prevents sticking.

• Use the right flours – Almond and coconut flour are not interchangeable in this recipe due to their unique textures and moisture absorption.

• Customize the spice – Add a pinch of nutmeg, cinnamon, or cloves for an extra spice kick.

• Want muffins instead? – This batter also makes excellent muffins. Just bake at 350°F for 25–30 minutes.

Variations and Add-ins

This recipe is wonderfully flexible. Here are some great twists:

• Chocolate Chip Pumpkin Bread: Add sugar-free chocolate chips for a treat.

• Nutty Pumpkin Bread: Mix in chopped pecans or walnuts for crunch.

• Cream Cheese Swirl: Reserve some softened cream cheese and swirl it into the batter before baking.

• Maple Glazed: Drizzle with a glaze made from powdered erythritol and sugar-free maple syrup.

Serving Suggestions and Pairings

Perfect with Coffee or Tea

Enjoy a warm slice of this creamy pumpkin bread with:

• A hot mug of chai tea, pumpkin spice latte, or dark roast coffee

• A dollop of whipped cream or a smear of sugar-free cream cheese spread

 Dessert Upgrade

Turn it into a fall-themed dessert by serving it:

• Warmed and topped with a scoop of low-carb vanilla ice cream

• Drizzled with sugar-free caramel sauce

How to Store and Freeze

Refrigerator

Store leftovers in an airtight container in the fridge for up to 5 days. It stays moist and delicious!

Freezer

• Wrap cooled loaves or slices tightly in plastic wrap and foil.

• Freeze for up to 3 months.

• Thaw at room temperature or microwave individual slices for a quick treat.

Frequently Asked Questions (FAQ)

Can I use regular sugar instead of monk fruit?

Yes, you can use granulated sugar or brown sugar if you’re not following a low-carb diet. Keep the measurement the same.

Is this recipe keto-friendly?

Absolutely! With no refined sugar or wheat flour, this recipe is ideal for keto and low-carb lifestyles.

Can I make this dairy-free?

You can try using vegan butter and dairy-free cream cheese alternatives, though the texture may vary slightly.

Why did my bread fall apart when slicing?

Pumpkin bread must be completely cooled before slicing. Cutting it too soon can cause crumbling due to the moist texture.

Can I make this into muffins?

Yes! Pour the batter into a greased muffin tin and bake at 350°F for 25–30 minutes.

Final Thoughts

This Creamy Low Carb Pumpkin Bread brings all the comfort of fall baking without the guilt. It’s rich, moist, and packed with warm pumpkin spice while staying low-carb, gluten-free, and keto-friendly. Whether you enjoy it with your morning coffee, as an afternoon snack, or a healthy dessert, this bread is a seasonal staple worth baking again and again.

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