So, here we are on the last day in October, and I am just now going to post my new recipe for a pumpkin bread loaf. I’ve been munching on it for over a week, but finding time to sit down and write this post has been the issue.  But it also perfectly wonderful for Thanksgiving and just plain snacking.

I love cinnamon and clove in my seasonal pumpkin spice, but you can adjust this as you prefer. The loaf is moist and delicious warmed with butter on it, or you can go the slightly sweeter route and add a simple confectioner’s sugar icing. If you wish, you can add some chopped pecans to the batter; it won’t change the carbs in a slice much.  My secret ingredient in this is just a little sugar-free butterscotch pudding mix. It adds just a hint of butter caramel flavor and more moisture.

 Pumpkin–Cream Cheese Low‑Carb Bread

Ingredients

1 ½ cups almond flour
¼ cup DCC all‑purpose flour
2 tsp baking powder
½ tsp baking soda
1 tbsp pumpkin pie spice
½ tsp cinnamon (extra boost)
⅛ tsp clove
⅛ tsp nutmeg
½ tsp salt
2 tablespoons Sugar-free Butterscotch Pudding Mix

1 cup pumpkin puree
4 oz cream cheese, softened
3 large eggs
½ cup allulose or your preferred sweetner
2 tbsp brown Swerve
¼ cup melted butter (or avocado oil)
1 tsp vanilla

Instructions

Heat oven to 350°F. Prepare a loaf baking pan by lining with parchment paper and spraying with cooking spray.

1. In a large bowl, use a mixer to beat the cream cheese and pumpkin together until fully blended and smooth.

2. Add eggs, sweeteners, butter, and vanilla. Blend until the
mixture is silky.

3. In a smaller bowl, add the dry ingredients — almond flour, DCC flour, baking powder, baking soda, spices, and salt– and whisk until fully combined.

4. Add half the flour mixture to the pumpkin mixture and gently fold it in, then add the rest of the flour mix. Stir until all ingredients are combined. Batter will be thick but pourable.

5. Let the batter rest for five minutes. This allows the flour to hydrate and prevents gumminess.

6. Pour batter into loaf pan, smooth and tap the pan on the counter a couple of times to release air bubbles.

7. Bake in the center of the oven for 45–55 minutes. Tent with foil at the 35‑minute mark if browning too fast. A toothpick should come out with moist crumbs, not wet batter.

7. Set the pan on a rack and allow to cool completely. Cream‑cheese batters need full cooling to set the crumb.

Makes 1 loaf, 12 slices per loaf.

Nutrition Information Per Slice (12 slices)
Calories: 220, Fat: 17.7g, Total Carbs: 9.8g, Fiber: 2.3g,
Protein: 6.5g, Net Carbs: 7.5g

Tips: Flavor Notes & Options
If you want **even stronger spice**, add:
– +½ tsp cinnamon
– +¼ tsp ginger
– +1–2 drops molasses (optional, but gives “bakery pumpkin bread” vibes)

– For a richer loaf:
– Add 2 tbsp sour cream to the wet mix.

– For a more “cakey” structure:
– Increase DCC to ⅓ cup and reduce almond flour to 1 ⅓ cups.

– For a darker, deeper pumpkin flavor:
– Brown the butter before adding it.

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Content Copyright 2026 by Rene Averett