Ingredients
Pumpkin layer
-
-
-
- 1 cup pumpkin puree
- 3 eggs
- 2 oz cream cheese
- 1/4 cup coconut oil
- 1 tsp vanilla
- 1 cup of almond flower
- 1 cup of swerve confectioners
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
-
-
Cream Cheese layer
-
-
-
- 6 oz cream cheese
- 1 egg
- 1/4 cup of heavy cream
- 1/2 cup swerve confectioners
- 1 tsp vanilla
-
-
- Pre heat oven to 350 degrees
- This recipe makes 2 loafs and will need two loaf pans
- For Pumpkin layer melt coconut oil and cream cheese in microwave for 30 to 45 seconds until softened.
- Add all pumpkin wet ingredients in mixer until fully mixed
- Add all dry ingredients to mixer until fully mixed
- Spread 3/4 of the pumpkin mixture into 2 loaf pans evenly. Put remaining 1/4 in a small bowl aside
- For Cream cheese layer put cream cheese in microwave for 30 to 45 seconds until softened.
- Combine all ingredients in mixer until you get a smooth consistency
- Spread cream cheese layer evenly between the two loafs
- Spread remaining pumpkin layer evenly through the top of both loafs
- With a toothpick swirl throughout both loafs
- Bake both loafs in oven for 40 to 50 minutes depending on oven (pock loaf until toothpick comes out clean before removing from oven).
- Once done let fully cool down before cutting or even refrigerate overnight. If you cut while still warm bread will be too soft and will break apart.
Makes 2 bread loafs (each loaf makes 8 slices) (Nutrition per slice): Cal 153.75, F 13g, C 5g & P 5g
*carbs are total carbs not net