DESSERTS: CREAM CHEESE FILLED PUMPKIN BREAD

Cream Cheese Filled Pumpkin Bread

A delicious cream cheese filled pumpkin bread. This gluten free pumpkin bread has a sweet and creamy filling made with cream cheese. It's a fabulous treat.

Ingredients

• 1 (8 ounce) package cream cheese
• 1/4 cup powdered erythritol (use granular and pulse into a powder using your blender)
• 1/4 teaspoon stevia powder
• 1 tablespoon coconut flour
• 1 egg
• 1 teaspoon orange or lemon extract ( I use lemon)
• 1 2/3 cups almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon ( I use 2 tsp. of pumpkin pie spice instead of cinnamon, cloves, pumpkin pie spice )
• 1/2 teaspoon ground cloves
• 1/2 teaspoon pumpkin pie spice
• 1 cup pumpkin puree
• 1/2 cup vegetable or coconut oil (use coconut oil)  vegetable oil has chemicals and feeds inflammation)
• 5 eggs
• 3/4 cup powdered erythritol (use granular and pulse into a powder using your bleder)
• 3/4 teaspoon stevia powder

Instructions

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease or spray two loaf pans.
2. In a medium bowl, combine cream cheese, 1/4 cup powdered erythritol, 1/4 teaspoon stevia extract, 1 tablespoon coconut flour, 1 egg and lemon extract; beat until smooth. Set aside. In a separate bowl, combine 1 2/3 cup almond flour, baking powder, salt, cinnamon, cloves and pumpkin pie spice; set aside
3. Place pumpkin, coconut oil, 5 eggs 3/4 cup granular erythritol 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 cream cheese mixture on top of this layer and then pour about 1/4 batter over each cheese layer.
4. Bake in preheated oven for 50 to 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  TIP: I put a sheet of aluminum foil over the loaf pan after 30 minutes; and then put the loaf in the oven for another 30 minutes. This prevents the top of the loaf from becoming too dark or overbaked.

Makes 2 loaves (about 24 slices)

Carbs per slice: about 2g

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