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I have to tell you guys, I'm really proud of this keto treat! I had no idea if it was going to work but it was a huge success!
This is the perfect low-carb & keto recipe for fall. Simple orange & pumpkin spice flavored cake topped with creamy orange and pumpkin cheesecake layers.
The grain-free base is soft and moist, while the sugar-free cheese topping melts in your mouth. One loaf makes 10 to 12 servings depending on the size of each cut. Instead of a regular loaf you can make muffins instead. They are better for portion control and also freeze well.
Ingredients & Swaps
This loaf has two layers — a pumpkin spice bread base and an orange-pumpkin cheesecake topping. Here’s what you’ll need and how you can swap things if needed:
- Almond flour (bread) – Use finely ground almond flour, not almond meal, for the right texture.
- Pumpkin pie spice (bread + topping) – Use store-bought or make your own Pumpkin Pie Spice Mix. Cinnamon works in a pinch.
- Cream of tartar + baking soda (bread) – Work together as a leavening agent. Swap with 2 tsp gluten-free baking powder if you don’t have cream of tartar.
- Eggs (bread + topping) – Bind the batter and cheesecake layers.
- Butter or coconut oil (bread) – Butter gives the best flavor and texture.
- Pumpkin purée (bread + topping) – Unsweetened only; avoid pumpkin pie filling. Use canned or homemade pumpkin purée.
- Cream cheese (topping) – Full-fat cream cheese gives a smooth, rich cheesecake layer.
- Orange zest & extract (bread + topping) – Provide the citrus note. If you don’t have extract, double the zest. Lemon can be used instead of orange.
- Orange juice (topping) – Just a splash for flavor. Lemon juice also works.
- Low-carb sweeteners (bread + topping) – Powdered or granulated allulose, erythritol, or Swerve. Pick based on the texture you need. My favorite allulose brand is RxSugar - click here to get 20% off RxSugar.
- Optional garnishes – A sprinkle of cinnamon or extra orange zest on top before serving.
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Can I make muffuns instead of bread?
Absolutely! For muffins, divide the batter and cheesecake mixtures between a lined muffin tray (you’ll get about 12). Bake at the same temperature for 25–30 minutes, or until the centers are just set. Keep an eye on them from the 20-minute mark, as ovens can vary.
Tricks That Make This Pumpkin Cheesecake Bread Work
- Use room-temp cream cheese – Cold cream cheese clumps and won’t blend smoothly into the topping.
- Don’t skip the water bath – A ramekin of water in the oven helps prevent cracks in the cheesecake layer like it did on mine.
- Watch the bake time – Every oven is different; start checking at 50 minutes so the top doesn’t burn.
- Cool it slowly – Letting it rest in the oven with the door ajar keeps the cheesecake from collapsing.
- Chill before slicing – Overnight in the fridge makes the layers firm and easier to cut cleanly.
Storage Tips
This Pumpkin & Orange Cheesecake Bread can be stored in the fridge for up to 5 days, or frozen for up to 3 months. To serve, defrost in the fridge overnight.
Similar Recipes You Will Love
If you liked this Pumpkin & Orange Cheesecake Bread, you’ll enjoy these other cozy low-carb desserts that are just right for fall baking or holiday gatherings:
Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs5.7 grams
Protein10 grams
Fat28.7 grams
Calories298 kcal
Calories from carbs 7%, protein 12%, fat 81%
Total carbs8.2 gramsFiber2.6 gramsSugars4.2 gramsSaturated fat12.8 gramsSodium228 mg(10% RDA)Magnesium56 mg(14% RDA)Potassium261 mg(13% EMR)
Ingredients (makes 12 servings)
Cheesecake topping:
Bread:
Instructions
- Prepare the cheesecake topping. In a bowl, mix the cream cheese, egg, sweetener, orange extract, and orange juice. (Optional: add a few drops of stevia.) Set aside.
- Set the cheesecake topping aside while you prepare the base.
- Preheat the oven. Set to 175 °C/350 °F (fan-assisted) or 195 °C/380 °F (conventional).
- Mix the dry ingredients. In a bowl, combine almond flour, pumpkin spice mix, cream of tartar, and baking soda.
- Whisk the wet ingredients. In another bowl, whisk the eggs, melted butter, and sweetener. (Optional: add a few drops of stevia.)
- Combine. Stir the wet mixture into the dry ingredients. Mix well, then fold in the pumpkin purée. Stir in finely grated zest. (Optional: add 2–4 tablespoons of orange juice for a more moist cake.)
- Assemble the loaf. Spoon the bread batter into a greased 23 × 13 cm / 9 × 5 inch loaf pan and spread evenly.
- First cheesecake layer. Spread half of the cheesecake mixture evenly on top of the batter.
- Make the pumpkin cheesecake mix. Stir the remaining cheesecake mixture with the pumpkin purée and pumpkin spice.
- Top the loaf. Gently spread the pumpkin cheesecake mix over the first layer.
- Bake. Transfer to the oven and bake for 50–60 minutes. (Tip: place a ramekin of water in the oven to keep the cheesecake from cracking.)
- Cool. Once baked, open the oven door slightly and let the bread cool inside. When it reaches room temperature (1–2 hours), carefully remove from the pan and slice.
- Chill before serving. For best results, refrigerate overnight — this helps the loaf firm up and makes it easier to slice.
- Store in the fridge for up to 5 days, or freeze for up to 3 months. Defrost in the fridge overnight.
Pumpkin & Orange Cheesecake Bread
Step by Step
Ingredients
Instructions
- Prepare the cheesecake topping. In a bowl, mix the cream cheese, egg, sweetener, orange extract, and orange juice. (Optional: add a few drops of stevia.) Set aside.
- Set the cheesecake topping aside while you prepare the base.
- Preheat the oven. Set to 175 °C/350 °F (fan-assisted) or 195 °C/380 °F (conventional).
- Mix the dry ingredients. In a bowl, combine almond flour, pumpkin spice mix, cream of tartar, and baking soda.
- Whisk the wet ingredients. In another bowl, whisk the eggs, melted butter, and sweetener. (Optional: add a few drops of stevia.)
- Combine. Stir the wet mixture into the dry ingredients. Mix well, then fold in the pumpkin purée. Stir in finely grated zest. (Optional: add 2–4 tablespoons of orange juice for a more moist cake.)
- Assemble the loaf. Spoon the bread batter into a greased 23 × 13 cm / 9 × 5 inch loaf pan and spread evenly.
- First cheesecake layer. Spread half of the cheesecake mixture evenly on top of the batter.
- Make the pumpkin cheesecake mix. Stir the remaining cheesecake mixture with the pumpkin purée and pumpkin spice.
- Top the loaf. Gently spread the pumpkin cheesecake mix over the first layer.
- Bake. Transfer to the oven and bake for 50–60 minutes. (Tip: place a ramekin of water in the oven to keep the cheesecake from cracking.)
- Cool. Once baked, open the oven door slightly and let the bread cool inside. When it reaches room temperature (1–2 hours), carefully remove from the pan and slice.
- Chill before serving. For best results, refrigerate overnight — this helps the loaf firm up and makes it easier to slice.
- Store in the fridge for up to 5 days, or freeze for up to 3 months. Defrost in the fridge overnight.
Nutrition (per serving, 1 slice)
Calories298kcal
Net Carbs5.7g
Carbohydrates8.2g
Protein10g
Fat28.7g
Saturated Fat12.8g
Fiber2.6g
Sugar4.2g
Sodium228mg
Magnesium56mg
Potassium261mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 5.7 g | 10 g | 28.7 g | 298 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.5 g | 3.6 g | 8.8 g | 98 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Orange peel (zest), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 3.8 g | 34 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.5 g | 0.4 g | 6 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Pumpkin purée, unsweetened, canned or homemade |
| 0.6 g | 0.1 g | 0 g | 4 kcal |
| Cream cheese, soft (full-fat) |
| 1.6 g | 3.5 g | 14 g | 123 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 2.1 g | 1.6 g | 24 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.6 g | 0 g | 0 g | 3 kcal |
| Pumpkin purée, unsweetened, canned or homemade |
| 0.4 g | 0.1 g | 0 g | 3 kcal |
| Orange juice (fresh 100%) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Pumpkin Pie Spice Mix, homemade (KetoDiet blog) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Cream of tartar, raising agent |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Pumpkin Pie Spice Mix, homemade (KetoDiet blog) |
| 0 g | 0 g | 0 g | 0 kcal |
| Orange peel (zest), fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
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