Pumpkin Cream Cheese Loaf

Yields: 10 slices

Ingredients:

Pumpkin Bread

• 1 ½ cup almond flour, packed 

• 2 tbsp coconut flour 

• 5 tbsp melted butter 

• 4 large eggs 

• 2 tsp baking powder

• 1 cup pumpkin puree

• ½ cup allulose sweetener

• 1 tsp pumpkin pie spice 

• ½ tsp cinnamon

• 1 tsp vanilla extract

• Pinch of salt 

Cream Cheese Frosting

• 8 oz cream cheese, softened

• ¼ cup powdered sweetener 

• ½ tsp vanilla extract

• For thinning - 1 tbsp unsweetened almond milk

Directions:

1. Preheat your oven to 350F. 

2. Line a 9″x5″ loaf pan with parchment paper.

3. Add the butter and sweetener to a large bowl and cream for about 2 minutes until creamy and fluffy.

4. Add the eggs, pumpkin puree and vanilla extract, and mix well to combine.

5. In a separate bowl, add the dry ingredients: almond flour, coconut flour, baking powder, and pumpkin pie spice.

6. Combine the dry and wet ingredients until mixed thoroughly (no extra batter or lumps)

7. Bake for 45-50 minutes. Halfway through, you can cover with aluminum foil if it’s browning too quickly. Once a toothpick comes out clean, remove the bread from the oven and let it cool before slicing it.

8. Let your loaf cool! 

9. Make your cream cheese frosting, by whisking your ingredients together in a bowl. Pour on top, slice and enjoy!

Nutrition:

Nutrition per slice:

• Calories - 276

• Fat - 25g

• Protein - 8g

• Total Carbs - 23g (mainly from allulose)

• Net Carbs - 6g

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