Sugar-Free Pumpkin-Cream Cheese Ribbon Bread – Recipe


1 c. pure pumpkin puree
1 large egg
3/4 c. sugar substitute
1 Tbsp. molasses
1/4 c. canola or vegetable oil
1/4 c. sour cream or Greek yogurt
2 tsp. pure vanilla extract
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/3 tsp. ground ginger
1/3 tsp. ground cloves
1/3 tsp. ground cardamom
1/2 c. cake flour
1/2 c. white whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt


4- oz. softened cream cheese
1 large egg
3 Tbsp. all-purpose flour
1/4 c. dry sugar substitute


In the bowl of a mixer, combine all of the bread ingredients mixing just until combined; set aside.

In a separate bowl, combine the cream cheese filling. The ingredients can be whisked together, but I prefer to use a separate mixer or blender to thoroughly emulsify.

Pour and spread one half to two-thirds of the batter mixture into a greased 9×5 loaf pan. I prefer to also add a strip of parchment paper cut to size to the bottom of the loaf pan to further prevent sticking. Spread batter with spatula to smooth and spread to all corners.

Pour the cream cheese mixture on top of the batter in the pan and smooth to the edges with a spatula.

Pour the remaining batter on top of the cream cheese mixture and once again smooth with a spatula to fill in all corners.

Bake at 350 degrees for approximately 50 minutes. The internal temperature of the bread should be 195 to 205 degrees. Remove from oven and let sit about 15 minutes before unmolding and cooling on a wire rack to completely cool.

Note: I used a combination of Whey Low® Type D Granular sweetener and erythritol as my sugar substitutes.

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