Pumpkin Bread Recipe: Pumpkin Cheesecake Swirl Bread (Grain-Free & Naturally Sweetened)
- Amy Granger
- Oct 7
- 2 min read
A cozy fall pumpkin bread recipe that’s blood-sugar-friendly and full of flavor
There’s something about pumpkin season that brings out the baker in all of us. This loaf takes all the warmth of classic pumpkin bread — cinnamon, spice, and everything nice — and adds a luscious cream cheese swirl for a little indulgence that still fits your healthy rhythm.
Made with almond flour and gently sweetened with pure maple syrup, this version is gluten-free, grain-free, and refined sugar-free — perfect for mindful eaters or anyone who wants a nourishing, cozy treat without refined sugars.
Why You’ll Love This Recipe
Warm, cozy pumpkin spice flavor with a creamy swirl that feels indulgent but balanced.
Naturally gluten-free and refined sugar-free — made with real ingredients you feel good about.
Moist, tender crumb from almond flour and pumpkin puree.
Perfect make-ahead loaf for breakfast, snacks, or dessert — and freezer-friendly, too.
Equipment
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Hand mixer (for cream cheese swirl)
Batter Ingredients
2 cups almond flour
3 tbsp vanilla protein powder (unsweetened, optional for structure)
1 tbsp pumpkin pie spice (or 2 tsp ground cinnamon, ½ tsp nutmeg, ¼ tsp cloves, ¼ tsp ginger)
½ tsp baking soda
½ tsp sea salt
3 large eggs
1 cup pumpkin puree
¼ cup melted butter
¼ cup real maple syrup
1 tsp vanilla extract
Cheesecake Swirl
6 oz cream cheese, softened
1 egg yolk
3 tbsp powdered allulose (or monk fruit/erythritol blend)
½ tsp vanilla extract
Serving Suggestions
Slice and serve warm with a pat of grass-fed butter or a drizzle of maple syrup.
Pair with a cappuccino, chai latte, or afternoon tea.
Toast leftovers for breakfast and top with Greek yogurt and a sprinkle of cinnamon.
For dessert, serve with a scoop of sugar-free vanilla ice cream or whipped coconut cream.
A Final Note
This is one of those pumpkin bread recipes that feels like fall itself — simple, warm, and deeply satisfying. The swirl gives it a touch of celebration without any fuss, and it’s equally lovely at breakfast or as a dessert shared with friends.
If you make it, tag me on Instagram @nourishingforflourishing and use — I love seeing your creations!
Happy Baking!
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Storage Tips
Store in fridge up to 5 days. Freezes beautifully (slice first for easy grab-and-go).
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Variations
• Fats: I love the flavor that butter adds to this loaf — rich, cozy, and just right for fall baking. If you prefer a dairy-free or lighter option, you can substitute ¼ cup melted coconut oil, avocado oil, olive oil, or ghee with the same results.
• Nut-Free: Replace almond flour with sunflower seed flour (the color may deepen slightly, but it’s still delicious).
• Chocolate Swirl: Mix 2 tablespoons unsweetened cocoa powder into half of the cream cheese mixture for a beautiful double swirl.
• Mini Loaves or Muffins: Spoon batter into mini loaf pans or muffin tins. Reduce baking time to about 25–30 minutes.
• Extra Texture: Fold in ½ cup chopped walnuts or pumpkin seeds for crunch.
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Serving Suggestions
• Slice and serve warm with a pat of grass-fed butter or a drizzle of maple syrup.
• Pair with a cappuccino, chai latte, or afternoon tea.
• Toast leftovers for breakfast and top with Greek yogurt and a sprinkle of cinnamon.
• For dessert, serve with a scoop of vanilla ice cream or whipped coconut cream.
Notes
1
Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper for easy removal.
2
Mix the dry ingredients: In a large bowl, whisk together 2 cups almond flour, 3 tablespoons vanilla protein powder, 1 tablespoon pumpkin pie spice, ½ teaspoon baking soda and ½ teaspoon sea salt.
3
Combine the wet ingredients: In another bowl, whisk 3 large eggs, 1 cup pumpkin puree, ¼ cup melted butter, ¼ cup pure maple syrup, 1 teaspoon vanilla extract. Whisk until smooth and fully blended.
4
Combine wet and dry: Pour the wet mixture into the dry ingredients and stir until a thick, smooth batter forms.
5
Prepare the cheesecake swirl: In a small bowl, use a hand mixer to beat together 6 ounces softened cream cheese, 1 egg yolk, 3 tablespoons powdered allulose (or your preferred powdered sweetener) and ½ teaspoon vanilla extract until smooth and creamy.
6
Assemble the loaf: Spread half of the pumpkin batter into the prepared loaf pan. Add spoonfuls of half the cream cheese mixture and gently swirl through the batter with a butter knife. Top with the remaining pumpkin batter, then spoon the rest of the cream cheese mixture on top. Swirl again to create a marbled effect.
7
Bake: Place the pan on the center rack and bake for 45–55 minutes, or until the center is set and a toothpick comes out mostly clean. (A few moist crumbs are fine.)
8
Cool completely: Let the loaf cool in the pan for 10 minutes, then lift it out and transfer to a wire rack. Cool completely before slicing — this allows the cheesecake swirl to set properly.
Instructions
Glass Mixing Bowls
Hand mixer (for cream cheese swirl)
Loaf pan
Parchment Paper
Equipment
2 cups almond flour
3 tbsp vanilla protein powder (unsweetened optional for structure)
1 tbsp pumpkin pie spice (or 2 tsp ground cinnamon + ½ tsp nutmeg + ¼ tsp cloves + ¼ tsp ginger)
½ tsp baking soda
½ tsp sea salt
3 large eggs
1 cup pumpkin puree
¼ cup melted butter
¼ cup real maple syrup
1 tsp vanilla extract
Batter Ingredients
6 oz cream cheese softened
1 egg yolk
3 tbsp powdered allulose (or monk fruit/erythritol blend)
½ tsp vanilla extract
Cheesecake Swirl
Pumpkin Cheesecake Swirl Bread (Grain-Free & Naturally Sweetened)
Amy Granger from Nourishing for Flourishing
A fall favorite with a creamy twist — this Pumpkin Cheesecake Swirl Bread combines pumpkin spice and tangy cream cheese in one nourishing loaf. Made with almond flour and sweetened naturally with maple syrup, it’s grain-free, refined sugar-free, and irresistibly moist. Perfect for brunch, gifting, or a cozy afternoon treat.
10 Slices
285 Calories / Slice
Prep Time
20 min
Cooking Time
55 min
Rest Time
30 min
Total Time
1 hour 30 min
Oh my GOSH this bread is just too darn good. It’s so moist and has a balanced flavor between the pumpkin and the cream cheese. I may have made this a bit unhealthy by slapping some maple butter on top, but it was sooo worth it!