Description
An incredibly delicious spin off of your classic pumpkin cheesecake. Everything you love about fall wrapped into one delicious loaf.
Ingredients
Scale
- 1–1/3 cup Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
- 2 tsp. baking powder
- 1–1/2 tsp. pumpkin pie spice
- 1 tsp. cloves
- 1/2 rounded tsp. cinnamon
- 3/4 cup brown sugar
- 1/2 tsp. sugar
- 1/4 cup grapeseed oil
- 1– 1/4 cup pumpkin puree
- 1 tsp. vanilla extract
- 1 egg ( room temperature )
- 1 egg white ( room temperature )
Cream Cheese Filling
- 6 oz. softened cream cheese or dairy-free tofutti brand cream cheese
- 1 egg
- 4 tbsp. sugar
- 3 tbsp. gf flour
- 1 tsp. vanilla extract
Crumble Topping
- 1/4 cup gf flour
- 1/4 cup brown sugar
- 1/8 tsp. baking powder
- 1– 1/2 tbsp. softened butter ( not melted )
Instructions
Crumble Topping
- In a small bowl mix together flour, baking powder, brown sugar, and butter until combined and crumbly- set aside.
Cream Cheese Filling
- In a medium bowl blend softened cream cheese until smooth and no lumps.
- Add and blend in vanilla , sugar, and egg.
- Blend in flour until thoroughly combined – set aside.
Pumpkin Bread
- Preheat oven to 350 degrees.
- Grease and line a 9×5 ( 2 1/2 inch depth ) loaf pan with parchment paper.
- In a medium bowl combine flour, baking powder, and spices.
- In a large bowl blend together sugars, vanilla, egg, egg white, and oil.
- Beat in the pumpkin puree until smooth.
- Add flour to wet ingredients and blend on low speed until just combined.
- Pour half of the pumpkin batter into the prepared loaf pan.
- Top and spread the cream cheese filling over the top of the pumpkin batter.
- Pour remaining pumpkin batter over the cream cheese filling.
- Sprinkle crumble topping over the top of the loaf.
- Place in the oven and bake 50 to 55 minutes.
- Remove from oven and let cool completely before serving.
- Enjoy 🙂
- Prep Time: 25
- Cook Time: 55
- Category: american
- Method: bake
- Cuisine: dessert
