Pumpkin Bread with Cream Cheese Frosting

sliced frosted pumpkin bread on a piece of parchment paper. frosting knife on two small plates next to a couple coloured pumpkins in the background.

Pumpkin Bread with Cream Cheese Frosting

This Pumpkin Bread with Cream Cheese Frosting is soft, warmly spiced, and topped with rich, silky frosting — a cozy fall bake that tastes just like the real thing (only secretly keto-friendly).

Prep Time 10

Cook Time 50

Total Time 1

Servings Slices

Ingredients

FOR THE PUMPKIN BREAD

1.5 cups (150g) blanched almond flour
2 tbsp (16g) coconut flour
2 tsp (8g) baking powder
1 tsp (5g) baking soda
1 tbsp (8g) pumpkin pie spice
½ tsp (3g) salt
1 cup (240g) pumpkin purée (not pumpkin pie filling)
3 large eggs
½ cup (100g) granulated sweetener (like allulose or monk fruit + erythritol blend)
¼ cup (60g) melted butter or coconut oil
2 tsp (10g) vanilla extract

FOR THE CREAM CHEESE FROSTING

4 oz (115g) cream cheese softened
2 tbsp (28g) butter softened
⅓ cup (40g) powdered sweetener (monk fruit or allulose confectioners blend)
1 tsp (5g) vanilla extract
1-2 tbsp (15-30g) heavy cream to thin as needed

Instructions

Preheat oven to 350°F (175°C). Line a 9x5” loaf pan with parchment paper.
In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and salt.
In another bowl, whisk pumpkin purée, eggs, sweetener, melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry and stir until just combined. Batter should be thick but spreadable.
Pour into the loaf pan and smooth the top.
Bake 45–50 minutes — until a toothpick inserted into the center comes out clean. It's okay if the center sinks a little (it makes a cool design with the frosting!) Let cool completely before frosting.
FOR THE FROSTING: Beat together cream cheese and butter until fluffy. Add sweetener and vanilla. Mix well. Slowly add heavy cream until smooth, creamy, and spreadable.
Spread evenly over cooled bread. Chill 15 minutes before slicing for clean cuts.

Notes

Optional: Sprinkle with crushed toasted pecans, a dusting of cinnamon, or a drizzle of sugar-free maple glaze.

Measure flours lightly. Almond and coconut flour pack easily; spoon and level so your loaf stays soft, not dense.

Check for doneness early — almond flour browns quickly. Start testing around the 45-minute mark. A toothpick should come out mostly clean with just a few crumbs, or use a thermometer: the center should register 200–205°F. If the top starts to darken too much, cover it loosely with foil for the last 10 minutes.

Cool completely before frosting or slicing. Warm bread melts the frosting and crumbles — chill 15 minutes for clean cuts.

Store and freeze smart. Keep frosted bread covered in the fridge (up to 5 days) or freeze slices for up to 3 months for fresh-baked convenience.

Please note nutrition info is calculated using monk fruit sweetener; values may vary if using sugar.

Nutrition