A Sweet and Spicy Treat Perfect for Fall

Steamed Vegetables with Chile-Lime Butter
Steamed Vegetables with Chile-Lime Butter
February 14, 2019
Pumpkin Spice Latte Snack Cake
Pumpkin Spice Latte Snack Cake
February 15, 2019

A fluffy and moist pumpkin cream cheese loaf perfect for Fall


  • 1 2/3 cups gf flour I use cup4cup
  • 3/4 cup granulated sugar
  • 3/4 cup dark brown sugar you can use light brown sugar but it will alter the flavor
  • 1 teaspoon baking soda
  • 3/4 teaspoon Salt
  • 2 tablespoon pumpkin pie spice this will be spicy, if you want less cinnamon/ginger and a sweeter flavor use 1 tbsp
  • 1/4 teaspoon ground cloves
  • 2 whole eggs
  • 1 cup pumpkin puree
  • 1/2 cup canola oil
  • 1/2 cup water
  • 1 teaspoon vanilla bean paste
  • 1/4 cup granulated sugar
  • 1 whole egg
  • 4 ounces cream cheese
  • 3 tablespoon gf flour
  • 1 teaspoon vanilla bean paste


  1. Preheat the oven to 350 degrees. Spray 9×5 loaf pan with nonstick baking spray and set aside.
  2. Combine the first seven ingredients in a large mixing bowl. Mix well breaking up any lumps.
  3. In another mixing bowl, combine the next 5 ingredients. Mix well until mixture is fully combined
  4. Pour the wet ingredients into the dry ingredients slowly and mix until smooth. Set aside.
  5. Add the cream cheese filling ingredients to a mixing bowl and, using a hand mixer, beat until smooth. Set aside.
  6. Pour half of the pumpkin bread mixture into greased laof pan. Add the cream cheese filling, spreading it out into a thin layer. Pour the remaining pumpkin mixture and smooth out batter to fully cover the cream cheese layer.
  7. Bake for 60-65 minutes. When your cake tester (or toothpick) comes out clean after insertion the bread is done. Remove from oven and allow to cool for 20-30 mminutes. Remove from pan and place on cooling rack until fully cooled. Slice and enjoy!

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