Pumpkin & Orange Cheese Bread

Print Pin
No ratings yet

Pumpkin & Orange Cheese Bread

1 hour 15 minutes
Calories 380kcal


  • 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)


  • 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! 🙂


Calories: 380kcal

Originally posted 2019-02-20 17:30:02.

Article Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating