Gluten-Free Pumpkin Bread With Cream Cheese Filling

Name: Gluten-Free Pumpkin Bread With Cream Cheese Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cream Cheese Filling; 4 ounces cream cheese, at room temperature; 2 tablespoons granulated sugar; 1 teaspoon pure vanilla extract; 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

Servings: persons

Cream Cheese Filling
4 ounces cream cheese, at room temperature
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
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
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.
2
Preheat oven to 350u00b0F. Grease and flour a 9 x 5 loaf pan.
3
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.
4
Add the remaining dry ingredients. Use your handheld mixer or stir by hand until smooth and well blended.
5
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.
6
NOTE: This also can be made with regular all-purpose flour or whole wheat flour.

825

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Cream Cheese Filling, 4 ounces cream cheese, at room temperature, 2 tablespoons granulated sugar, 1 teaspoon pure vanilla extract, and more.

Yes, Gluten-Free Pumpkin Bread With Cream Cheese Filling falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!