Marilyn’s Pumpkin ~ Cheesecake Bread by Jeles’

Ingredients:

CHEESECAKE LAYER

8 oz cream cheese (room temperature)

1/4 cup sour cream

1 large egg

1 tsp Vanilla extract

1 tsp Pumpkin Spice Extract

1/4 cup of Monkfruit

BREAD

1 cup almond flour

1/2 cup coconut flour

1/4 cup heavy cream

2 tsp pumpkin pie spice

1 tsp baking powder

1/2 tsp nutmeg

1/2 tsp Salt

1 cup pumpkin puree

1/2 cup Monkfruit

2/3 cup butter

1 tsp vanilla extract

1 tsp of Cinnamon

1 tsp Xantham Gum

3 large egg

Instructions for Cheesecake Layer:

Preheat oven at 325*

Position oven rack in the middle

Combine the cream cheese, MonkFruit, sour cream, vanilla and pumpkin extract and egg in a large bowl and mix well until well combined (set aside)

PUMPKIN BREAD

Spray a 9-by-5-inch loaf pan with nonstick spray (I add Parchment paper easier to left out of pan)

Mix together the flours, pumpkin spice, baking powder, xantham gum, nutmeg, cinnamon, salt in a large bowl

Now add the pumpkin puree, heavy cream and Monkfruit, mix well

Now add the melted butter, vanilla and eggs, mix well

IMPORTANT:

Split the pumpkin batter into two

Spread the first 1/2 of batter in the bottom of the prepared loaf pan

Spoon the cream cheese mixture over the pumpkin batter

Then put the other half of the pumpkin batter on top of the cheesecake layer

Bake for 1 hour and 15 minutes

Bake until the top is cracked, test with toothpick

NOTE: Make sure to check on the bread after 60 minutes

Let cool completely, at least for an 1 hour before slicing

Enjoy!

Holiday~ Breads ~ Desserts ~

Makes 10 slices ~ Serving 1 slice ~ Calories 270 ~ total net carbs 5 g

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