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Salt: A little dash of salt will bring out the sweetness. Beat room temperature cream cheese, heavy cream, vanilla extract and powdered sweetener (I used Powdered Erythritol) together until frosting is light and fluffy. 1.5 cups confectioners Swerve. pumpkin bread … 1 tsp vanilla extract. Baking Soda: To get the perfect rise, you will need some baking soda. Keto pumpkin bread batter. Let dough rest , covered, for 30 minutes. STEP 8 Spoon the frosting onto the (cooled!) 4 oz cream cheese, room temp. Pumpkin Pie Spice: So much incredible pumpkin flavor comes from the pumpkin pie spice. 2 tbs brown Swerve. For pumpkin bread: All-purpose Flour: The base of the bread is all-purpose flour. Combine all ingredients and Knead bread according to directions on the package. In a large mixing bowl, cream the butter and sweetener together until light and fluffy. Grease a 9″x5″ loaf pan, and line with parchment paper. Instructions. Second, blend it all on high speed for 30-40 seconds or until everything is mixed well and is a light yellow color. First, place the cream cheese, eggs, pumpkin purée, sweetener, and vanilla in a blender or the large bowl of a stand mixer. Preheat the oven to 350°F. 1 tbs Calvados, if desired (And trust me, you DO desire it!!) Or if using a stand mixer, mix on high for 1-2 minutes. What You’ll Need For Pumpkin Bread with Cream Cheese Icing.

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