With only 8g net carbs per slice, this gluten-free pumpkin cream cheese bread is the best sugar-free dessert that is perfectly spiced and easy to make. It's great for holidays, especially on Thanksgiving in the morning with a cup of tea or coffee.
Add the butter and sweetener to a large bowl and mix for about 2 minutes until creamy and fluffy.
Add the eggs (one at a time), and continue mixing.
Add the pumpkin puree, heavy whipping cream, and vanilla extract, and mix well to combine.
In a separate bowl, add the dry ingredients: almond flour, coconut flour, baking powder, and pumpkin pie spice.
Combine the dry and wet ingredients until there are no lumps.
Make the cream cheese filling. Add all the filling ingredients to a bowl and mix until well combined and creamy.
Assemble the pumpkin cream cheese bread.
Add half of the batter to the prepared pan, then spread the cream cheese frosting evenly and cover the rest of the pumpkin batter. Smooth the top using a spatula.
Bake for 55 – 60 minutes. Once baked, remove the bread from the oven and let it cool before slicing it.