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! :-)