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gluten-free pumpkin bread with cream cheese filling

gluten-free pumpkin bread with cream cheese filling

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

Servings 10 - 12 servings
Author Rosemary Stelmach

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.