GF Cream Cheese Filled Pumpkin Bread

This is an amazing GF Cream Cheese Filled Pumpkin Bread recipe that tastes like it has cheesecake baked into the middle. You will definitely want an extra slice. This quick bread is soft, moist, perfectly spiced and filled with a cream cheese swirl. This is the perfect Fall quick bread recipe.

I am so thrilled that pumpkin season is here again. Every year, I always make a few classics that are loaded with pumpkin flavor. Pumpkin and cream cheese just go very well together. After the cream cheese is swirled in, a mixture of cinnamon sugar is sprinkled all over and then again on the top.

My GF Cream Cheese Filled Pumpkin Bread is an easy no mix recipe that goes from the bowl to oven in about 15 minutes. Instead of using butter, I use coconut oil so that there is nothing to cream.

Coconut oil keeps the quick bread softer. Having the pumpkin puree helps the quick bread be moister because of how moist pumpkin is.

This GF Cream Cheese Filled Pumpkin Bread has the right amount of spices, cream cheese and pumpkin flavor. I love anything with cream cheese so this a real winner.

FALL DESSERT QUICK BREADS-

Fall desserts are a serious weakness for me. I cannot resist desserts at all. For some people, they might find pumpkin based desserts to be overwhelming with a strong flavor. But I can reassure you that this home made pumpkin bread has the perfect balance of pumpkin and cream cheese.

This GF Cream Cheese Filled Pumpkin Bread is a quick bread recipe. You might be wondering-what is quick bread?

WHAT IS QUICK BREAD?

Quick bread is a bread that doesn’t contain yeast. They are very similar to cakes in texture and can be called a “loaf cake.” Some examples of quick breads include cakes, brownies, cookies, banana bread, biscuits, cornbread, muffins, pancakes and even scones.

Some of my favorite quick bread recipes are my home-made Gluten Free Cranberry Orange Bread and my Gluten Free Free Apple Bread recipe.

BEST SERVED RIGHT OUT OF THE OVEN

This gluten free cream cheese filled pumpkin bread is best enjoyed warm, right out of the oven. It is perfect for all the coming autumn weekends.

SHOULD I USE PUMPKIN PUREE OF PUMPKIN PIE FILLING?

Make sure you use pumpkin puree and not pumpkin pie filling. First of all, pumpkin puree is simply just pumpkin.

Pumpkin pie filling is a blend of pumpkin, sweetener and spices. In addition, pumpkin puree can be used to make cakes, pies, muffins, quick breads, soups and so much more. You can even make your own pumpkin puree at home.

MAPLE SYRUP AS THE SWEETENER

The benefit of using maple syrup is that it is considered by some to be healthier and more nutritious. Maple syrup is considered to be slightly better than refined sugar.

Maple syrup also adds a warming flavor to baked goods this time of year. As the bread bakes, your kitchen will smell amazing.

CREAM CHEESE FILLING TIPS

For the cream cheese layer, you will need cream cheese that is softened to room temp. If the cream cheese is cold, it will produce lumps and you do not want that.

Full fat Philadelphia cream cheese is the brand I recommend, and it honestly tastes much better than the low fat version. But if you’re trying to watch calories- you could definitely sub in low fat cream cheese.

TOOLS NEEDED FOR THIS RECIPE

To make quick breads, you will need a couple basic tools to make this recipe. First of all, a good loaf pan. Having a good set of mixing bowls is definitely needed. You will also need a good whisk to combine all the ingredients in addition to a spatula.

To make the best quick breads, use a high quality gluten free flour like Cup 4 Cup. Cup 4 Cup flour does contain dairy so if you have a dairy allergy or are lactose intolerant, you could always purchase King Arthur Gluten Free Flour or Bob’s Red Mill Gluten Free Baking Flour. If you don’t feel like whisking this by hand, having a good quality hand mixer can really come in handy.

COCONUT OIL BENEFITS-

There a couple of benefits to baking with coconut oil. First of all, due to it being high in saturated fat, coconut oil is very heat resistant. Secondly, it can last for months and years without going bad or spoiling.

When it comes to baking, coconut oil can make a wonderful substitute for butter or other oils, especially if you have a dairy allergy. Coconut oil can also make baked goods taste a little bit lighter than canola or vegetable oil.

When substituting butter with coconut oil, use solid coconut oil. For example, if you are using coconut oil instead of butter due to a dairy allergy to make a pie crust, the solid oil should be cut into the flour just like butter would be.

You can also use coconut oil to grease baking pans. I recommend using a pastry brush or a thin paper towel to thinly coat the surface of the bakeware.

IS THERE A COCONUT OIL SUBSTITUTE I CAN USE?

I find that the coconut oil adds an undertone that’s sweeter than canola or vegetable oil, but you can substitute with either if you like or if that is your preference.

TIPS AND TRICKS

• Let the bread cool slightly before slicing. The slices will stay together better if the bread has had little time to cool but it is still is best served warm.
• Do not over-mix the batter. If you whisk the batter too much, the bread will become tougher.
• Use a brick of cream cheese. Cream cheese from a brick will have less moisture than a tub.
• Add ins include- chocolate chip or walnuts would be great.
• Because this has cream cheese in it, this quick bread will need to be stored in the fridge in an airtight container for 3-5 days.
• Not all flours are created equal. I experimented with this recipe using a few different brands of gluten free flours. The best gluten free flour is Cup 4 Cup. When I made this with Bob’s Red Mill gluten free flour it didn’t hold as well, meaning that it had a lot more cracks and the bread was much more crumbly. Cup 4 Cup gluten free flour in my opinion is the best flour for baking. And yes it can be expensive-but it is worth every penny.

INGREDIENTS NEEDED FOR GF CREAM CHEESE FILLED PUMPKIN BREAD-

• 1 Cup Pumpkin Pie Puree
• 1 Tsp Baking Powder
• 1/2 Tsp Baking Soda
• 1 Tsp Vanilla extract
• 2 Cups Cup 4 Cup Flour
• 2 Eggs
• 1/2 Cup Coconut Oil
• 1 Cup Maple Syrup
• 1/2 Tsp Salt

Cinnamon Sugar Topping-

• 1/4 Cup Granulated Sugar mixed with 1 Tsp Cinnamon-

For the Cream Cheese Filling-

• 8 Ounces Cream Cheese
• 1/4 Cup Powdered Sugar
• 1 Large Egg yolk
• 1 Tsp Vanilla Extract

INSTRUCTIONS HOW TO MAKE GF CREAM CHEESE FILLED PUMPKIN BREAD-

• Preheat oven to 350 degrees F.
• In a large mixing bowl, stir together the maple syrup, coconut oil, eggs and vanilla until combined.
• Add the flour, baking powder, baking soda, pumpkin pie spice and salt and whisk until combined.
• In a medium bowl, beat the cream cheese until smooth. Make sure your cream cheese is at room temperature. Add in the sugar, egg yolk and vanilla and beat until well combined. Set aside.
• Grease the loaf pan well.
• Pour half of the batter into the prepared loaf pan smooth with a spatula. The batter will be very thick.
• Spoon the cream cheese mixture over the top of this layer. Drag a knife making a few swirls of the cream cheese and the pumpkin batter.
• Top the remaining pumpkin batter. Make sure the top is spread out evenly and smooth with a spatula.
• Loosely tent the loaf pan with foil to prevent too much browning.
• Bake for 60-75 minutes depending on your oven(start checking at 45-50 minutes) or until a toothpick inserted into the pumpkin part comes out clean.
• Allow to cool slightly and serve.
• Store leftovers in an airtight container in the fridge due to the cream cheese filling.

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Loaf Pan

Mixing Bowls

Whisk

Spatula

Cup 4 Cup Flour

Hand Mixer

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