gluten-free pumpkin bread with cream cheese filling

Finally.  Fall is in the air.  I think it’s about time I give in to the pumpkin cravings.  Not quite ready for the full-on cave with pumpkin pie but how about some pumpkin bread?  Only this time, let’s make it gluten-free.  And give it a fluffy layer of sweetened cream cheese.  Bob’s Red Mill offers this amazing flour that is used as an easy replacement for regular all-purpose flour in your baking to turn your creation into a gluten-free treat.

I have this amazing fall loaf pan from Williams-Sonoma …perfect time to use it.  Of course, you can use your standard 9 x 5 loaf pan.

While the oven preheats, prepare the cream cheese filling and prep the loaf pan.  This pan has a non-stick interior but I’ve always been told to grease and flour before baking, so I followed my instinct.  Maybe next time I’ll go rogue and try it without that extra step.  But with all those nooks and crannies, I don’t know about that.  Maybe.  In this case, I used a dusting of gluten-free flour.

This can all be done in the bowl of your stand mixer, but it really comes together so easily with a hand mixer …so much more convenient if your stand mixer is tucked away at the moment.

When layering the batter and cream cheese filling in the pan, be very careful not to blend the layers.  The end result should reflect a distinct layer of filling …not a swirled effect.

Let this beauty hang out in the oven for about an hour and enjoy the aroma coming from your kitchen.  Let it cool in the pan for about ten minutes before removing from the pan.  Sprinkle with powdered sugar, if desired.

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gluten-free pumpkin bread with cream cheese filling

Enjoy as part of your Autumn breakfast or as an afternoon treat.

Servings 10 - 12 servings

Ingredients

Cream Cheese Filling

  • 4 ounces cream cheese, at room temperature
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

Pumpkin Bread

  • 3 large eggs
  • 1 cup sugar
  • 1/4 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1/3 cup refined coconut oil (or any neutral oil)
  • 1 1/2 cups Bob's Red Mill Gluten-Free 1-to-1 Baking Flour (plus extra for dusting pan)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamon

Instructions

  1. Preheat oven to 350°F.  Grease and flour a 9 x 5 loaf pan.

Cream Cheese Filling

  1. In a bowl, combine the cream cheese, sugar, and vanilla.  Using a handheld mixer, beat on medium-high speed until smooth and creamy, about 30 seconds.  Set aside.

Pumpkin Bread

  1. In a large bowl, beat together the eggs, sugars, and vanilla extract with a handheld mixer set on medium speed until well combined.  Add the pumpkin puree and coconut oil and mix until incorporated.

  2. Add the remaining dry ingredients.  Use your handheld mixer or stir by hand until smooth and well blended.

  3. Pour half of the bread batter into the prepared loaf pan and spread evenly. Place the cream cheese mixture on top, carefully spreading it out in an even layer without swirling or mixing it with the batter.  Pour the remaining bread batter on top and spread evenly.

  4. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.  Transfer the pan to a wire rack and let cool for 10 minutes, then carefully turn the loaf out onto the rack.  Serve warm or at room temperature.

Recipe Notes

This also can be made with all-purpose flour or whole wheat flour.

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