Pumpkin loaf has great appeal closer to Thanksgiving and Christmas. Here is one you can proudly present. A lovely moist pumpkin bread! It freezes well, too, and you can easily double this recipe using almost all the pumpkin in one can. Refrigerate this loaf and it is easy to get about 25 thin slices out of the loaf…still giving you great taste and satisfaction for a fraction of the carbs.  Of course, now you can have 2 slices!

4 oz regular cream cheese (125 g)
3 eggs
Liquid sweetener to equal 11/cups (300 mL)
3/cup canned pumpkin (175 mL)
1/cup granulated erythritol (75 mL)
1/cup butter, melted (60 mL)
11/tsp unflavored gelatin (7 mL)
11/tsp vanilla extract (7 mL)
2 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (need 2 1/4 cups) (500 mL), OR almond flour PLUS 3 tbsp oat fiber (45 mL)
1 tsp baking soda (5 mL)
1 tsp baking powder (5 mL)
1/tsp ground cloves, optional (2 mL)
1/tsp cinnamon (1 mL)
1/tsp salt (1 mL)
1/cup sugar-free chocolate chips, OR (125 mL)
  1/cup chopped walnuts (60 mL)

Preheat oven to 350°F (180°C).  In food processor, or bowl with electric mixer, process cream cheese.  Add eggs, liquid sweetener, pumpkin, erythritol, butter, unflavored gelatin and vanilla extract.

In medium bowl, combine Gluten-Free Bake Mix 2, OR alternative, baking soda, baking powder, ground cloves (if using), cinnamon and salt.  Stir to combine well.  Add to cream cheese mixture; process.  Stir in chocolate chips or walnuts.  Pour and scrape into 8 x 4-inch (20 x 10 cm) greased (use butter) nonstick loaf pan.*  Bake 1 hour and 20 minutes, or until knife inserted in center comes out mostly clean.  (First time I made this, I was worried it was too moist (in the end it was not at all too moist), so switched the oven off and left the loaf inside.  This loaf browns quickly, so after half an hour cover lightly with a sheet of foil.  Allow to cool on a wire rack. Loosen edges with knife and invert.

Helpful Hints:  *If you plan on making numerous low-carb loaves, investing in two 8 x 4-inch (20 x 10 cm) new, good nonstick loaf pans is a good idea.  Otherwise, if you have old pans, just line with foil or parchment paper (grease pan first) and leave the edges high.

Yield:  18 slices
Choc chips/walnuts/Keto Bake Mix
138.7/127.9 calories
4.2/4.4 g protein
10.5/10.3 g fat
0.2/0.3 g fiber
3.8/3.7/2.8 g net carbs