Pumpkin & Orange Cheese Bread
Calories 380kcal
Ingredients
- 2 cups almond flour (200g / 7.1 oz)
- 2 teaspoons spice mix (200g / 7.1 oz)
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1 tablespoon orange zest (200g / 7.1 oz)
- 1/4 cup butter (200g / 7.1 oz)
- 4 large eggs (200g / 7.1 oz)
- 1/2 cup erythritol (200g / 7.1 oz)
- 20 drops stevia extract (200g / 7.1 oz)
- 3/4 cup pumpkin purée (200g / 7.1 oz)
- 3 cups cream cheese (200g / 7.1 oz)
- 1 large eggs (200g / 7.1 oz)
- 1/2 orange (average
- 1/4 cup erythritol (200g / 7.1 oz)
- 15 drops stevia extract (200g / 7.1 oz)
- 1/2 teaspoon cinnamon (200g / 7.1 oz)
- 1/2 cup pumpkin purée (200g / 7.1 oz)
- 1 tablespoon orange extract (200g / 7.1 oz)
- 1 pinch salt (200g / 7.1 oz)
Instructions
- Preheat the oven to 175 °C/ 300 °F.
- In a bowl, mix blanched almond flour, cinnamon, ginger, nutmeg, cloves, cream of tartare and baking soda.
- Note: you can also use a teaspoon of gluten-free baking powder instead of cream of tartar and baking soda.
- In another bowl, whisk the eggs, melted butter, Erythritol and stevia.
- Transfer the egg mixture into the first bowl with the dry ingredients and process well.
- Spoon in the pumpkin puree and mix in well.
- You can either use fresh pumpkin to make your own puree or use canned pumpkin puree.
- Note: Make sure you use BPA-free pumpkin puree with no added sugar.
- Juice and zest half of an orange and add the peel to the mixture.
- Note: You should only use organic oranges when using the peel.
- In another bowl, prepare the cheesecake topping by mixing the cream cheese, egg, orange juice, Erythritol and stevia.
- Add natural unsweetened orange extract, preferably propylene glycol-free.
- Spoon the bread batter into a baking dish suitable for bread and distribute evenly using a ladle.
- Note: You may want to use a silicone loaf pan, as the bread may get stuck in a regular one.
- Add a layer using half of the cheese mixture on top of the bread batter and spread evenly.
- Mix the remaining cheese mixture with the pumpkin puree and cinnamon.
- Gently spoon the pumpkin cheese mixture on top and spread evenly.
- Transfer into the oven with a water bath and bake for 50-60 minutes.
- Keep an eye on the bread, as it may get burnt on top.
- Note: This recipe requires not only low heat but also moisture in the oven.
- The reason for using a water bath is to prevent the top of the bread from drying.
- Simply place another tray or a baking dish filled with a cup or two of water into the oven while baking the bread.
- Depending on the size of your loaf pan, if you have any batter left, use muffin molds for the rest.
- When done, open the door of the oven and let the bread slowly cool down.
- Enjoy! 🙂
Originally posted 2019-02-20 17:30:02.
