Easy Pumpkin Cream Cheese Bread (Gluten-Free)
I am excited to share our Pumpkin Cream Cheese Bread recipe with you today! So easy, packed with warm spices, and a creamy filling. It's the perfect alternative to traditional pumpkin rolls, no rolling required!
Are You All Pumpkined Out?
I am not sure having too much pumpkin is a possibility for me. I love the spices added to pumpkin recipes, cinnamon, pumpkin pie spice, maybe a bit of clove... they all have me thinking of cold weather, the kind of weather you need to bundle up in before heading out for the day.
Kind of like the weather we are having in Ohio at the moment. It is darn tooting down right freezing out there! It is putting a damper on Bentley and my walk every morning.
It's hard to believe Christmas has snuck up on us as quickly as it has. I didn't get to finish all of my recipes and crafts, but that is the common theme here, I always begin more than I can finish to share.
A New Twist on a Classic Pumpkin Roll
So, I have to share, this was a hit at Thanksgiving. I have not had a pumpkin roll since I found out I was allergic to wheat, barley, and rye. And let me tell you, I found this yummy pumpkin cream cheese bread to be so delicious!
My husband mentioned that his mom used to make Pumpkin Roll every year. I mean, she was known for this delectable treat, people paid her to make them by the loaves for holidays, and whatnot.
Now, I cannot say anyone has commissioned my foods besides family, but wow, what a legacy, not to mention a difficult recipe to pull off.
Of course this spiked a bit of curiosity on my part. Pumpkin rolls can be quite intricate, something I am not known for. I like to get in, and get out when it comes to the kitchen.
So instead of a pumpkin roll, I decided to go with a pumpkin cream cheese bread, layered of course. We all love that creamy cream cheese layered into those spicy pumpkin layers, just maybe not the work that goes into the rolling, and making sure it doesn't break, crack, etc...
I would say all of the above is the reason I have never attempted one, so here we go, making a pumpkin bread with cream cheese filling, you know, the easy way, the Cara way.
Pumpkin Cream Cheese Bread Recipe
Ingredients Cream Cheese Filling:
- 1 (8 oz) package cream cheese
- 1/2 c white sugar
- 1 T gluten free all purpose flour
- 1 large egg
- 1 t vanilla
Ingredients Bread:
- 1 2/3 c gluten free all purpose flour
- 1 t salt
- 1/2 t baking soda
- 1/2 t salt
- 1 t cinnamon
- 1 t pumpkin pie spice
- 1 c pumpkin puree
- 1/2 c vegetable oil
- 2 large eggs
- 1 1/2 c white sugar
Instructions:
- Cream together with mixer cream cheese, white sugar, egg, flour, and vanilla
- Set aside
- Mix together vegetable oil, pumpkin puree, eggs, white sugar, and slowly add flour, salt, soda, salt, cinnamon, and pumpkin spice
- Mix well
- Pour half of bread batter into bread loaf pan, add cream cheese mixture, and finish with rest of bread batter
- Place in oven set at 350 degrees, set timer to 1 hour
- Remove once insert comes out clean, allow to cool, place into fridge, and cool, serve
P.S. Keep refrigerated due to cream cheese.
Thanksgiving Success
My mom used to make pumpkin rolls for special occasions too, mainly family gatherings. I used to love this spicy treat we would have during the holidays, but I had not attempted anything like it.
I put my thinking cap on, and said I can do this. I made the pumpkin cream cheese bread the day before Thanksgiving so it would have time to be chilled when served. I waited until we were sharing dessert with family on the big day before I sampled my latest dessert concoction.
I have to admit, I was nervous. I normally try a recipe before I share it, but I did not want the presentation to be disturbed, so I waited. That first bite said it was worth it, worth all of the dirty dishes, and countless bowls I used to keep ingredients separate until they should be mixed.
I am not one to typically follow the dry ingredient rule, I am an equal opportunity baker, you know, dump it all in at once, but since I was serving others, and there would be no chance to sample my goods prior to dinner, I kept all the rules in mind.
I am so glad I did, and I admit I will probably share this recipe again next year with the family, because we should get a chance to indulge during the holidays, donchathink?
The holidays are my time to sample all the goodness others bring to the table, and I get ideas, and recipe shares, and plus who doesn't love it when you do not have to do all of the cooking and baking for the entire meal?
I am so willing to try what others make so I can say... hmmm.. that was tasty and I didn't even have to do a darn thing to make it! No complaining coming from this gal if there is not a lot of cooking, and baking involved.
Why I Share Recipes
The whole reason I began sharing recipes here was for folks who need gluten free recipes like myself. I find gluten free cookbooks and many recipes to be too fussy for me. I like easy, budget friendly, basic ingredients.
Plus, for many of my recipes, you can make them with regular ingredients since I have family members who enjoy a good recipe share, but are not gluten free. It’s all about inclusivity and practicality here.
I am so not a fussy gal when it comes to my kitchen adventures. I am just your regular gal next door, who happens to dabble a bit in the kitchen, enough to get myself into trouble. No awards, no perfection—just tasty, approachable food. And this Pumpkin Cream Cheese Bread? It’s a keeper.
What’s your favorite holiday treat? Are you a pumpkin roll pro, or would you try this easier version? Let me know in the comments!
Be Merry!
Cara
