GF Cream Cheese Filled Pumpkin Bread

GF Cream Cheese Filled Pumpkin Bread

5 from 2 reviews

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.



  • 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 (room temp)
  • 1/2 Cup Coconut Oil
  • 1 Cup Maple Syrup
  • 1/2 Tsp Salt

For the Cinnamon Sugar-

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

For the Cream Cheese Filling-

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


  • 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.


  • Due to different ovens this recipe can take anywhere from 60-75 minutes but I would start checking at 45 to 50 minutes.  Bread is done when a toothpick is inserted and comes out clean.
  • Cover with foil to prevent browning.
  • Make sure your eggs and cream cheese are at room temperature.
  • This quick bread does need to be refrigerated due to the cream cheese.  This will keep in the fridge well covered in an airtight container for 3-5 days.
  • To serve from fridge- slice and warm in the microwave or a toaster oven.

Keywords: GF Cream Cheese Filled Pumpkin Bread, Pumpkin Recipe, Gluten Free, Gluten Free Quick Bread, Fall Recipes, Cream Cheese, Pumpkin Spice,