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Prep time
15 minutes
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Cook time
1 hour
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Makes
10 to 12 servings
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
Ingredients
- Cream Cheese Filling
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4 ounces
cream cheese, at room temperature
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2 tablespoons
granulated sugar
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1 teaspoon
pure vanilla extract
- Gluten-Free Pumpkin Bread
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3
large eggs
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1 cup
granulated sugar
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1/4 cup
dark brown sugar, lightly packed
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1 teaspoon
pure vanilla extract
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1 cup
pumpkin puree
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1/3 cup
refined coconut oil (or any neutral oil)
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1 1/2 cups
Bob's Red Mill Gluten-Free 1-to-1 Baking Flour (plus extra for dusting pan)
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1 teaspoon
baking soda
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1/2 teaspoon
baking powder
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1/2 teaspoon
salt
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1/2 teaspoon
ground cinnamon
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1/2 teaspoon
ground ginger
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1/4 teaspoon
ground nutmeg
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1/4 teaspoon
ground cardamon
Directions
- Cream Cheese Filling
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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
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Preheat oven to 350°F. Grease and flour a 9 x 5 loaf pan.
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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.
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Add the remaining dry ingredients. Use your handheld mixer or stir by hand until smooth and well blended.
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Pour half of the bread batter into the prepared loaf pan and spread evenly. Place the reserved 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.
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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.
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NOTE: This also can be made with regular all-purpose flour or whole wheat flour.
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