Gluten Free Pumpkin Cream Cheese Bread

Gluten Free Pumpkin BreadIngredients:
2 cups gluten free all purpose flour
1 1/2 cup sugar
1 tsp pumpkin spice
2 tsp baking powder
1/4 tsp salt
1/2 tsp baking soda
2 eggs
1 1/4 cup pumpkin puree
1/3 cup vegetable oil
1 tsp vanilla

Cream cheese filling:
8 oz cream cheese
1 egg
3 Tbsp sugar

Pecan Topping:
1/4 cup pecans, chopped
1/2 cup sugar
1/2 cup gluten free flour
3 Tbsp butter
1 tsp cinnamon


  • Heat oven to 375 degrees F. Lightly coat 5×9 in bread pan with oil and set aside.
  • Cream Cheese Filling – Mix the cream cheese, egg, and sugar in a small bowl and set aside.
  • Pecan Topping- Toss sugar, , pancake/waffle mix, pecans, butter, and cinnamon together in a medium bowl and set aside.
  • Combine sugar, pancake/waffle mix, salt, baking powder, baking soda, and pumpkin spice in a large bowl. Add eggs, pumpkin, oil, and vanilla together and mix well. Pour 1/2 of batter into prepared bread pan, spoon cream cheese filling onto pumpkin batter then fill with the remaining batter. Sprinkle pecan mixture over the top and bake until golden and a tester, inserted into the center, comes out clean — 40 to 55 minutes. Cool on wire rack.
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Posted in All Recipes, Breakfast and Brunch, Cake Recipes, Desserts, fl, Holiday Recipes, Recipes

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