Published:
Aug 20th 2025
by 
Nutritionally reviewed by 
Last updated: Aug 20th 2025
If you're a fan of pumpkin bread, this recipe will elevate your baking game with a delightful cream cheese swirl. The combination of moist pumpkin and rich cream cheese creates a perfect balance of flavors and textures, making it an ideal treat for breakfast or as a snack. Plus, it's lower in carbs, making it a great option for those mindful of their dietary choices.
This recipe combines the warm flavors of pumpkin and spices with a rich cream cheese swirl, creating a delightful treat perfect for any occasion. It's easy to make and can be prepared ahead of time, making it a convenient option for busy days. Enjoy it fresh or freeze for later enjoyment.
Key nutrients
- Fiber: from almond flour, coconut flour, and pumpkin purée — supports digestive health and helps you feel full.
- Healthy fats: from coconut oil and almond flour — provide energy and help absorb fat-soluble vitamins.
- Vitamin A: from pumpkin purée — important for vision and immune function.
- Protein: from eggs, almond flour, and cream cheese — supports muscle maintenance and satiety.
- Calcium: from cream cheese — helps maintain strong bones and teeth.
Why it matters
- Fiber can help with fullness and regular digestion.
- Healthy fats may support heart health when used in place of saturated fats.
- Vitamin A is essential for healthy skin and eyes.
- Protein helps keep you satisfied between meals.
Balance & portion
Aim for a balanced plate (vegetables, protein, smart carbs). Choose portions that fit your needs.
What to watch
- Saturated fat — cream cheese adds richness but also saturated fat; enjoy in moderation if limiting intake.
- Sugar substitutes — some people may be sensitive to sugar-free sweeteners; monitor your response.
Make it even better
- Add chopped nuts or seeds for extra fiber and healthy fats.
- Pair with fresh fruit or a side salad to boost vitamins and minerals.
- Use a reduced-fat cream cheese if you want to lower saturated fat content.
- Enjoy as part of a meal rather than a standalone snack for better balance.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
References
- EatRight.org — Nutrition - For general information on nutrients in foods like those used in this recipe.
- CDC — Nutrition - To support statements about fiber, vitamin A, and balanced eating patterns.
Best fit
- Gluten Free: Made with almond and coconut flours, no wheat or gluten-containing ingredients.
- Diabetic Friendly: Uses sugar-free sweeteners to help reduce added sugars.
- Lacto Vegetarian: Contains dairy and eggs but no meat, poultry, or fish.
Use with caution / avoid
- Dairy Content: Contains cream cheese; not suitable for those avoiding dairy.
- Nut Allergies: Almond flour may not be suitable for those with nut allergies.
- Ketogenic: May be higher in carbs due to pumpkin purée; check if it fits your carb goals.
Helpful modifications
- Use dairy-free cream cheese for a lactose-free or dairy-free version.
- Replace almond flour with sunflower seed flour for a nut-free alternative.
- Add chopped walnuts or pecans for extra healthy fats and texture.
- Serve with plain Greek yogurt to boost protein content.
Pair with: A side of mixed greens salad or plain Greek yogurt for added fiber and protein balance.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
Contains: milk, egg, tree nuts (almond, coconut).
-
Milk
Where it appears: Cream cheese.
Swap: Use a dairy-free cream cheese alternative.
-
Egg
Where it appears: Eggs in both bread and filling.
Swap: Use a commercial egg replacer or flaxseed meal mixed with water.
-
Tree nuts (almond, coconut)
Where it appears: Almond flour, coconut flour, coconut oil.
Swap: Use oat flour for almond and coconut flour; use canola oil for coconut oil.
Notes are based on the listed ingredients; always verify brand labels and local regulations. Swaps may require adjusting cook time and steps; the original recipe isn’t tailored to substitutions.
References
- FDA — Food Allergies - For information on the major food allergens and labeling requirements.
- Food Allergy Research & Education - For details on common allergens and safe ingredient swaps.
Clean
- Wash hands with soap and water before handling ingredients.
- Clean all bowls, utensils, and surfaces before and after use.
- Rinse eggs under running water if they are visibly dirty.
Separate
- Keep raw eggs and dairy away from dry ingredients until ready to mix.
- Use separate utensils for wet and dry ingredients to avoid cross-contamination.
Cook
- Bake until a toothpick inserted in the center comes out clean.
- Ensure the cream cheese filling is fully set before removing from the oven.
Chill
- Cool bread completely before wrapping or refrigerating.
- Refrigerate leftovers within 2 hours to prevent spoilage.
- Store bread in an airtight container in the fridge for up to 4 days.
References
- CDC — Food Safety - General food safety guidelines for home cooks.
- Pumpkin bread’s moist crumb comes from fiber-rich pumpkin purée, which also adds a gentle sweetness and earthy flavor.
- Cream cheese swirls create a rich, tangy contrast to the spiced bread, making each slice extra decadent.
- Almond flour and coconut flour keep this loaf tender while providing a naturally nutty note and lower carb content.
- Classic pumpkin spices—cinnamon, ginger, nutmeg, and cloves—deliver signature fall aroma and warmth.
Name & origins
Pumpkin bread is a popular American quick bread, especially enjoyed during autumn and holiday seasons.
Ingredient spotlight
- Pumpkin purée: Adds moisture, subtle sweetness, and vibrant color to the loaf.
- Cream cheese: Delivers a creamy texture and tangy flavor in the swirl.
- Almond flour: Offers a soft crumb and mild nutty taste while keeping the bread gluten-free.
Technique tidbit
Swirling cream cheese into thick batter creates pockets of creamy filling that bake up moist without sinking or separating.
Before you start
- Gather all ingredients and equipment for this recipe to streamline the process.
- Preheat your oven to ensure even baking throughout.
- Use room temperature eggs and cream cheese for a smoother batter.
During cooking
- Look for a golden-brown top and a slight spring when gently pressed.
- Check for doneness by inserting a toothpick; it should come out clean.
- Avoid overmixing the batter to keep the bread light and fluffy.
- Use a loaf pan that’s not too crowded to ensure even baking.
Make-ahead & storage
- Prepare the batter ahead of time and refrigerate it for up to 24 hours.
- Wrap cooled bread tightly in plastic wrap to maintain moisture.
Common mistakes
- Baking too short → Ensure the toothpick comes out clean before removing from the oven.
- Using cold ingredients → Always use room temperature ingredients for better mixing.
Serve with
- Warm oatmeal or quinoa for a hearty breakfast pairing.
- A side of mixed greens salad for a refreshing contrast.
- Maple syrup or honey for a touch of sweetness.
Toppings & textures
- Chopped walnuts or pecans for a crunchy element.
- A sprinkle of cinnamon or a drizzle of caramel for added flavor.
Occasions
- Perfect for brunch gatherings or cozy fall evenings.
Substitutions
- If you lack coconut oil, use melted butter for a richer flavor and slightly denser texture.
- For a dairy-free option, substitute cream cheese with a dairy-free cream cheese alternative.
Variations
- Add chocolate chips to the batter for a sweet twist that complements the pumpkin flavor.
- Incorporate chopped apples or pears for added moisture and a fruity dimension in this recipe.
Refrigerate
- Allow the bread to cool completely, then wrap tightly in plastic wrap or store in an airtight container.
- Enjoy within 3–4 days for the best flavor and texture.
Freeze
- Freezing not recommended due to the cream cheese swirl, which may affect texture.
Reheat
- Reheat slices in the microwave for 15-20 seconds until warm throughout.
- Add a splash of water to maintain moisture if reheating multiple slices.
Repurpose ideas
- Transform leftover pumpkin bread into French toast for a delicious breakfast treat.
- Crumble it over yogurt or ice cream for a tasty dessert topping.
- Coconut Oil: Adds moisture and a subtle tropical flavor to this recipe.
- Sugar-free Sweetener: Provides sweetness without added sugars, keeping the bread lower in carbs.
- Brown Sugar-free Sweetener: Enhances the flavor profile with a hint of caramel-like sweetness.
- Pumpkin Purée: The star ingredient that gives this recipe its signature flavor and moisture.
- Egg: Acts as a binding agent, contributing to the bread's structure and richness.
- Pure Vanilla Extract: Adds depth and warmth to the overall flavor of the bread.
- Almond Flour: Provides a nutty flavor and contributes to the bread's moist texture.
- Coconut Flour: Absorbs moisture and adds a light, fluffy texture to the bread.
- Cinnamon: Infuses warmth and spice, enhancing the autumnal essence of this recipe.
- Ground Ginger: Adds a zesty kick that complements the pumpkin flavor beautifully.
- Nutmeg: Offers a warm, nutty aroma that enhances the overall flavor profile.
- Cloves: Provides a rich, aromatic spice that deepens the flavor complexity of the bread.
- Baking Powder: Acts as a leavening agent, helping the bread rise and achieve a light texture.
- Baking Soda: Works with acidic ingredients to help the bread rise and become fluffy.
- Salt: Balances sweetness and enhances all flavors in this recipe.
- Cream Cheese: Adds richness and creaminess, creating a delightful swirl in the bread.
- Sugar-free Sweetener (for filling): Sweetens the cream cheese filling without added sugars.
- Almond Flour (for filling): Contributes to the creamy texture of the filling while adding flavor.
- Vanilla Extract (for filling): Enhances the cream cheese filling with sweet, aromatic notes.
- Egg (for filling): Binds the filling ingredients together, ensuring a smooth consistency.
Why is my pumpkin bread wet?
Several things can cause pumpkin bread to be wet. First, you may not have baked the pumpkin bread long enough. Second, you may have mistakenly added more wet ingredients than the recipe called for or let the pumpkin batter sit for too long. Lastly, you may not have added enough baking powder or baking soda to the pumpkin bread batter.
How do you keep pumpkin bread from drying out?
Once it is cooled, wrap the pumpkin bread tightly with plastic wrap or foil to prevent it from drying out.
How can I tell if my pumpkin bread is done?
The simplest way to tell if your pumpkin bread is done is by inserting a wooden skewer, cake tester, or toothpick into the bread's center. If it comes out clean, the pumpkin bread is done. On the other hand, if it comes out with moist crumbs, the pumpkin bread needs to bake a little longer.
How do you keep pumpkin bread from getting soggy on the bottom?
Remove the pumpkin bread from the pan after 15–20 minutes. That's because the heat released from the pumpkin bread can cause it to steam as it sits in the pan. To prevent this from happening, remove the pumpkin bread from the pan after 15–20 minutes and let it continue to cool on a wire rack.
Time & Serves
Ingredients
1/4 cup Coconut Oil, melted
1/4 cup Sugar-free Sweetener
1/4 cup Brown Sugar-free Sweetener
1 cup Pumpkin Purée
1 large Egg, room temperature
2 teaspoons Pure Vanilla Extract
1 1/4 cups Almond Flour
1/4 cup Coconut Flour
1 teaspoon Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Nutmeg
1/4 teaspoon Cloves
1 tablespoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
4 ounces Cream Cheese, softened
1/4 cup Sugar-free Sweetener
2 tablespoons Almond Flour
1 teaspoon Vanilla Extract
1 large Egg, room temperature
Instructions
Preheat your oven to 350°F.
Spray a 9 by 5-inch loaf pan with non-stick cooking spray.
Whisk the coconut oil, sugar-free sweetener, brown sugar-free sweetener, pumpkin purée, egg, and vanilla extract in a large bowl until combined.
Whisk the almond flour, coconut flour, cinnamon, ground ginger, nutmeg, cloves, baking powder, baking soda, and salt in another medium bowl until combined.
Add the almond flour mixture to the pumpkin purée mixture and fold it in using a plastic spatula until combined.
Pour 2/3 of the pumpkin bread batter into the prepared pan, spread it into an even layer using an offset spatula, and set it aside.
Whisk the cream cheese, sugar-free sweetener, almond flour, and vanilla extract in a medium bowl until combined.
Add the egg to the filling and whisk until combined.
Pour the cream cheese filling on top of the pumpkin bread and spread it into an even layer.
With a spoon, scoop the rest of the pumpkin bread batter over the cream cheese filling as evenly as possible.
Bake the pumpkin bread with cream cheese for 40–50 minutes until a toothpick inserted into the pumpkin bread comes out clean. Let the pumpkin bread with cream cheese cool for 20 minutes. Carefully invert it onto a wire rack and let it cool completely.
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