Cream Cheese Filled Pumpkin Bread

8 ounces cream cheese
1/4 cup powdered Swerve or erythritol
1/4 tsp. stevia extract powde or 3/8 cup monkfruitr
1 Tbsp coconut flour 1 egg 1 tsp orange extract (or lemon)
1 2/3 cups almond flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. pumpkin pie spice
1 cup pumpkin puree
1/2 cup avacado oil
5 eggs
3/4 cup powdered Swerve or erythritol
3/4 tsp. stevia extract powder or 3/4 cup monkfruit

Preheat oven to 325 degrees F. Lightly grease or spray two loaf pans

In a medium bowl, combine cream cheese, 1/4 powdered sweetener, stevia extract, coconut flour,egg, and orange extract; beat until smooth. Set aside.

In a seperate bowl, combine almond flour, baking powder, salt, cinnamon, cloves and pumpkin pie spice; set aside.

Place pumpkin, oil, eggs, 3/4 cup erthritol and 3/4 teaspoon stevia extract in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined.

Pour 1/4 of the pumpkin batter into each loaf pan. Spoon 1/2 of the cream cheese mixture on top of this layer (Besure it is not close to the edge). Then pour about 1/4 of pumpkin batter over the cream cheese layer.

Bake in a preheated oven for 50-60 minutes or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.


Notes Be careful not to spread the cream cheese filling too close to the edges. Otherwise it may be noticeable on the outside of the bread. To change things up, chocolate chips can be added to the filling or batter. The top of the bread can also be topped with a low carb streusel made of chopped nuts, cinnamon, sweetener, and a little low carb flour. Makes 2 loaves (about 24 slices)

https://lowcarbyum.com/low-carb-gluten-free-cream-cheese-filled-pumpkin-bread/