Description

This Easy Pumpkin Cream Cheese Bread combines moist, warmly spiced pumpkin bread with a rich cheesecake-style filling. It’s a cozy gluten-free fall treat that’s perfect for breakfast, dessert, or an afternoon snack.

Ingredients

1 3/4 cups gluten-free all-purpose flour with xanthan gum

1 cup pumpkin puree

1/4 cup avocado oil

1/4 cup melted butter or vegan butter

1/2 cup almond milk

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine sea salt

2 large eggs, whisked

1/2 cup granulated sugar

1/2 cup light brown sugar

2 teaspoons vanilla extract

8 ounces cream cheese or dairy-free cream cheese

1/4 cup powdered sugar

1 large egg yolk

1/2 teaspoon vanilla extract

2 tablespoons almond milk or milk of choice

1 1/2 tablespoons gluten-free flour

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, beat together the softened cream cheese, powdered sugar, egg yolk, 1 1/2 tablespoons gluten-free flour, 1/2 teaspoon vanilla extract, and 2 tablespoons almond milk until smooth. Set aside.
In a large bowl, whisk together the pumpkin puree, avocado oil, melted butter, 1/2 cup almond milk, eggs, granulated sugar, brown sugar, and 2 teaspoons vanilla extract until fully combined.
In a separate bowl, whisk together 1 3/4 cups gluten-free flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and sea salt.
Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
Pour half of the pumpkin batter into the prepared loaf pan and smooth the surface.
Spread the cream cheese filling evenly over the pumpkin batter.
Top with the remaining pumpkin batter and gently smooth the surface.
Bake for 55 to 65 minutes, or until the bread is set and a toothpick inserted into the pumpkin portion comes out clean or with a few moist crumbs.
Cool in the pan for 10 to 15 minutes, then transfer the loaf to a wire rack and allow it to cool completely before slicing.

Notes

Add chopped pecans, walnuts, mini chocolate chips, or dried cranberries to the pumpkin batter if desired.

Oat milk or regular milk can be substituted for almond milk.

Use vegan butter and dairy-free cream cheese for a dairy-free variation.

Sprinkle cinnamon sugar over the loaf before baking for a lightly crisp topping.

Because the bread contains a cream cheese filling, refrigerate leftovers in an airtight container for up to 1 week.

Freeze the cooled loaf or individual slices for up to 3 months and thaw before serving.

Nutrition

Serving Size: 1 slice
Calories: 310 kcal
Sugar: 22 g
Sodium: 280 mg
Fat: 16 g
Saturated Fat: 6 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 70 mg