Pumpkin-Cream Cheese Bread

Hello Friends,

OK so a few days ago I saw a friend Anna post some Pumpkin-Cream Cheese Bread on a page called Recipe Sharing on Facebook. Of course it was not BFC friendly.

So you all  know me - I made my own.

Printable Recipe

for the Pumpkin part
Ingredients:

1/2 c Coconut Flour
1 1/2 tsp Cinnamon
1 tsp Baking Powder
1/4 tsp Pumpkin Pie Seasoning
1/4 tsp All Spice
1/4 tsp Nutmeg
pinch of Salt
1/4 tsp ground cloves

1/2 Cup Pumpkin Puree (NOT Pumpkin Pie filling!)
1/2 Cup coconut oil
6 Eggs (separated)
1 tsp Vanilla extract
1/4 cup of Nature's Hollow Sugar Free Maple Syrup

4-6 packs of stevia

Directions:

Mix together;
coconut oil, pumpkin puree, egg yolks, stevia, and syrup - until creamy (I used my food processor.

Next add the spices and vanilla. Blend

Sift the coconut flour and add that in.

Use a mixer and beat egg whites until they are stiff.

Carefully mix the whites to the batter.

Grease pans with coconut oil spray.

put 1/3 of the batter into the bottom of each pan.

Next: make the Cream Cheese part
1 8oz pkg cream cheese
1 egg
1/2 tsp vanilla extract
2.5 tsp Xylitol
2 tbsp of coconut flour

microwave cream cheese for 30 seconds to soften
mix all ingredients together till smooth.

Divide the cream cheese batter in half and put on top of the pumpkin batter.

Next divide the remaining batter and smooth on top of the cream cheese part.

Bake 350 for around 30-40 minutes or until set.

Let cool completely and Store in fridge.

If you slice each loaf into 12 slices - 2 slices should have aprox. 1/2g sugar and 5g carbs each

Enjoy!