Gluten-Free Pumpkin Bread with Cream Cheese Filling

By rosemary | a hint of rosemary
January 4, 2018
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Author Notes: This may sound crazy but I think it's okay to have (and give into) those pumpkin cravings even when it's not the early part of October. With the good quality organic pumpkin purees available to us year-round, why not enjoy that pumpkin treat whenever the mood hits. This pumpkin bread is always welcome in my household. This time (with my granddaughter's recent diagnosis of gluten intolerance) 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.rosemary | a hint of rosemary

Makes: 10 to 12 servings

Cream Cheese Filling

  • 4 ounces cream cheese, at room temperature
  • 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  1. In a medium-sized 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.

Gluten-Free Pumpkin Bread

  • 3 large eggs
  • 1 cup granulated sugar
  • 1/4 cup dark brown sugar, lightly packed
  • 1 teaspoon pure 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
  1. Preheat oven to 350°F. Grease and flour a 9 x 5 loaf pan.
  2. 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.
  3. Add the remaining dry ingredients. Use your handheld mixer or stir by hand until smooth and well blended.
  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.
  5. NOTE: This also can be made with regular all-purpose flour or whole wheat flour.

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