Keto Pumpkin Bread Cream Cheese Pumpkin Cake

Moist and flavorful, cream cheese keto pumpkin bread is a pound cake style spiced sweet bread perfectly topped with sugar-free cream cheese frosting. The perfect low carb breakfast, snack, or dessert. It’s time to celebrate the season!

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I absolutely love a good pumpkin bread! In my family, we almost always have pumpkin bread or pumpkin muffins around for breakfast or snacks during this season.

This recipe for keto pumpkin bread is a slightly heavier moist bread. You could almost call it a cream cheese pumpkin pound cake, gluten-free and no added sugar of course.

Actually, the recipe uses quite a bit of cream cheese, along with eggs, almond flour, and coconut flour for the bread itself. Then it’s not required, but it is even better topped with a deliciously creamy butter and cream cheese frosting.

Now, let’s start with the pumpkin.

🎃 How to make pumpkin purée

We’re right in the middle of my absolute favorite season: FALL! The pumpkin harvest is in, and spice is in the air.

At this point, early November here in Colorado, most of our leaves are off the trees, and we’ve had a couple of snows. It’s still fall, however, and I have a line-up of garden pumpkins to cook.

Long tradition in my family highly recommends growing your own pumpkins. I suggest the Winter Luxury Pie Pumpkin for seeds, but there are many good varieties.

So you’ve grown the pumpkins and are ready to make pumpkin purée? Nothing could be easier! And they do taste better than the canned version, although I’ll also give you some tips here in a minute if you need to buy canned.

Pumpkin purée

Step #1: Preheat the oven to 350 degrees Fahrenheit and pull out a baking sheet.

Step #2: Cut the pumpkin in half and scrape out the guts.

💭 Top tip

Clean the pumpkin seeds and roast in a frying pan or on a baking pan in the oven with a little avocado or coconut oil and salt. Great snack!

Step #3: Place the two pumpkin halves open side down on the baking sheet. This makes a cavity inside the pumpkin to contain the moisture and steam the pumpkin while baking.

Step #4: Bake for one hour.

Step #5: Remove the pumpkin from the oven and let cool for about 15 minutes. Use a spatula to turn the pumpkin halves over.

Step #6: If the pumpkin is at all stringy, spoon it out of the pumpkin shell and purée it in a blender or food processor. A well-ripened pumpkin can often skip this step as its texture is already that of a purée.

Step #7: Divide into one or two-cup freezer bags. Use or freeze for future keto pumpkin scones, keto pumpkin cookies, or keto pumpkin muffins!

Or of course, we always have a keto pumpkin bread on hand as well. Are you ready to try the recipe? What do we need?

🍽 Equipment

• large and medium-sized bowls
• whisk
• a spatula
• measuring cups and spoons
• one 10″ x 5″ loaf pan, or two smaller sized (such as the fancy one I was given as a present here)
• parchment paper
• blender or mixer
• knife or frosting spatula

🥘 Ingredients

• 8 oz cream cheese
• 6 large eggs
• ½ cup pumpkin purée
• 1 tsp vanilla extract
• ¾ cup sweetener (1 cup if sweeter is preferred)
• 1 tbsp pumpkin pie spice
• 1 tsp cinnamon
• 2 cups finely ground blanched almond flour
• ¼ cup coconut flour
• ¼ tsp sea salt
• 2 tsp baking powder
• Optional: 1/2 cup sugar-free chocolate chips

Cream cheese frosting

• 3 oz cream cheese, room temperature
• 2 tbsp butter, softened
• 2 tbsp powdered sweetener
• ½ tsp vanilla extract
• ⅓ cup heavy whipping cream

Be alert, when selecting ingredients, buy as fresh as you can and organic if possible.

Also, don’t forget to read the ingredients even for things like heavy cream. Surprisingly, or maybe rather not surprisingly, different brands can hide sugar, preservatives, and other unwanted items.

Always be aware and select quality ingredients for anything you make. The recipe includes nutrition facts with the ingredients I use. However, if you’re calculating macros, I always advise figuring your own facts with the exact ingredients you use in the recipe.

Now, how exactly do you make a keto pumpkin bread?

🔪 Instructions

First of all, assemble all the kitchen equipment and ingredients. It makes things easier for more relaxed baking when everything’s close at hand.

Start by preparing the baking tins. This recipe makes one large loaf or two smaller ones. Or one small loaf and 9 muffins. If you prefer to make a large loaf, use a 10″ by 5″ loaf pan or larger.

If the loaf pans you have are smaller, divide the batter between two loaf pans. Now, use parchment paper to line the loaf pan and butter or oil the paper.

Preheat the oven to 350 degrees Fahrenheit.

Keto pumpkin bread batter

First, place the cream cheese, eggs, pumpkin purée, sweetener, and vanilla in a blender or the large bowl of a stand mixer.

Second, blend it all on high speed for 30-40 seconds or until everything is mixed well and is a light yellow color. Or if using a stand mixer, mix on high for 1-2 minutes.

Next, take another bowl and whisk together the almond flour, coconut flour, pumpkin pie spice, cinnamon, salt, and baking powder. Then pour the wet ingredients into the dry and mix well to form the batter.

If you want to mix in sugar-free chocolate chips do so before spooning into the baking tin(s).

⏲ Baking time

After that, use a spatula to pour the batter into the prepared loaf pan or pans. Bake one large loaf for 50 to 60 minutes or until a toothpick comes out clean. For 2 smaller loaves, bake 45 to 50 minutes or until done.

Let the pan(s) cool for at least 20 minutes before removing the bread. Only then pull it out of the loaf pan using the parchment paper as handles and let it cool.

Cream cheese frosting

If you’re not using the cream cheese frosting, sprinkle the top of the pumpkin bread with granular sweetener for garnish.

However, if using the cream cheese icing (it’s really better this way), make it while the pumpkin bread cools.

To prepare the frosting, place all the ingredients in a large bowl and beat them with a hand mixer for 1-2 minutes. Start out on a slow speed or you’ll have heavy cream all over the kitchen.

As it whips up, increase the speed until a frosting-like consistency is reached. If it is too thick, add 1 tablespoon of almond milk at a time and mix until ready.

Spread the cream cheese icing on the loaf or loaves. Cut into slices and serve.

👩‍🍳 Variations

This recipe can also be easily made into keto pumpkin muffins.

Get out a muffin tin and line with silicone muffin cups or paper liners. Use an ice cream scoop or spoon to fill the muffins 3-quarters full and bake for 20-25 minutes for average-sized muffins.

Or try out some dinosaur muffins as my son prefers! Check out this awesome dinosaur muffin pan from Nordic Ware on Amazon.

🥣 How to store keto pumpkin bread

If the keto pumpkin bread is not eaten immediately, it can be kept in the refrigerator in an airtight container for up to five days.

However, for an individual or just for easy meal prep it’s perfect to portion out and freeze. I cut the bread up into 12 portions, and place it on a baking sheet.

Freeze it for a couple of hours, and then place each piece in a freezer bag or container. This way the frosting stays in place and does not get all over the container. It will keep in the freezer about a month.

To defrost, remove the piece of bread from the bag or container and place on a plate on the counter for half an hour to an hour before you’d like to eat it. It’s great for an on the go breakfast or a special dessert.

Pumpkin yum.

Keto pumpkin recipes

I have long been a huge pumpkin spice fan. Perhaps part of it is that I’m always so ready for fall after the heat of summer that I embrace the changing of the seasons. Whatever the reason, I love it and the entire process of growing, harvesting, and eating pumpkin – well, in baked goods that is!

This keto pumpkin bread is always a hit, and we almost always have some keto pumpkin cookies on hand also.

What are your favorite pumpkin recipes? I hope this becomes one of them!

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🍂 More fall recipes

1. Keto Carrot Cake
2. Keto Pumpkin Cookies
3. Easy Keto Pecan Pie Bars
4. Low Carb Coffee Cake Muffins
5. Keto Cinnamon Rolls

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.

I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.  

This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.