PUMPKIN BREAD WITH CHEESECAKE FILLING GLUTEN-FREE
You’ve come to the right place if you’re looking for the best pumpkin bread recipe; regardless whether it’s gluten free or not you really cannot tell the difference in this recipe. It’s moist, sweet and deliciously cozy specially for those fall and winter months coming up! Imagine two amazing desserts coming into one epic sweet bread. Pumpkin bread and creamy cheesecake filling with an orange cream cheese glaze, with a consistency of a brownie but also a sweet bread and with a slight tang of sweet cheese, yes to all of this! Because it’s never too early for a pumpkin spice vibe, so grab your coffee or tea and a slice of this and thank me later!
NOTE - You can omit the cheesecake filling and just make the pumpkin bread recipe shown below. The pumpkin bread will still be moist, sweet and tender to the taste and perfect for those fall and winter days!
MAKES ONE LOAF – 9 SERVINGS
CHEESECAKE FILLING
5 oz Cream Cheese [room temperature]
1/2 Cup of Sweetened Condensed Milk
1 Teaspoon of orange extract [optional]
1 Small orange zest only or 1 ½ tablespoons of zest
WET INGREDIENTS
1 Cup of pumpkin puree
1/3 Cup of vegetable or canola oil
3 Large eggs
1 Tablespoon of vanilla extract
Cooking or baking spray
DRY INGREDIENTS
3/4 Cup of granulated sugar
½ Cup of dark brown sugar or regular brown sugar
¼ Teaspoon of salt
1 Tablespoon of pumpkin spice
1 Teaspoon of cinnamon powder
1 Teaspoon of baking soda
½ Teaspoon of baking powder
1 ½ Cups of Gluten Free All-Purpose Flour
[I tested this recipe with 2 individual brands - Bob’s Red Mill Gluten free baking flour & Arrowhead Mills Gluten Free all-purpose flour they both worked]
Note - If the gluten free flour doesn’t have xanthan gum then add in ¼ teaspoon of xanthan gum.
WHAT YOU’LL NEED
One large bowl
One medium bowl
Whisk
2 Forks
1 Spatula
Zester, grater or microplane
One - 9x5 loaf pan or 8x5 loaf pan
Foil paper
Cooling rack or wire rack
ORANGE CREAM CHEESE ICING/GLAZE
[Optional]
3 oz Cream cheese [room temperature]
¼ Cup of Sweetened Condensed Milk
½ Teaspoon of orange extract
1 Teaspoon of orange zest
PREPARATION
Pre-heat your oven to 350°F degrees and spray your loaf pan with your cooking or baking spray. Set aside for later use.
QUICK CHEESECAKE PREP
In a medium bowl add in your soften cream cheese, sweetened condensed milk, orange extract and the zest of your orange. Whisk everything until creamy and smooth. Set aside until ready to use.
ONE-BOWL PUMPKIN BREAD PREP
In a large bowl pour in your pumpkin puree, oil, eggs and vanilla extract. Whisk vigorously until everything is combined and well mixed. Now for the dry ingredients, in the same bowl add in your sugars, salt, pumpkin spice, cinnamon, baking soda, baking powder and whisk once gain. Lastly add in your gluten free flour and whisk until the mix becomes a thick smooth batter.
Note - If the gluten free flour doesn’t have xanthan gum then add in ¼ teaspoon of xanthan gum.
FINAL PREP
Pour 2/3 or half of your batter into your greased loaf pan and spread evenly. Pour the prepared cheesecake filling on top of the pumpkin batter and start by spreading it out gently; using either a spatula or fork to make swirls. Pour the remaining batter on top of the cheesecake and spread out evenly with a spatula.
Bake for 1 hour 15 minutes, quick note half-way through the baking process “at the 37-40 minute range” place a sheet of foil paper over the bread to prevent it from getting too brown; once the rest of the time is up insert a toothpick in the middle of the loaf to check for doneness, the toothpick should come out clean with few moist crumbs and no raw batter.
Once the bread is done allow it to cool [bread should still be in the pan] on the wire rack for 20 minutes. Then carefully invert it out of the loaf pan and onto the cooling rack once again or a platter for another 20 minutes or until it’s completely cooled and ready to be sliced.
ORANGE CREAM CHEESE ICING/GLAZE
[Optional]
In a medium bowl add in your soften cream cheese, sweetened condensed milk, orange extract and the zest of your orange. Whisk everything until creamy and smooth and decorate the top layer of your pumpkin bread evenly. Another decorative idea I like is adding long strings of orange rind/zest on the top, this gives it a color pop!
ENJOY!
Storing
Store leftovers in an air-tight container.
Pumpkin bread can be kept at room temperature for one week and in the fridge for three weeks.