The original version of this recipe is one my mom makes. It's so tempting, I must admit, I've indulged in the non gluten free version a few times before I converted it. And the new, gluten free version is just as good as the original.
Pumpkin Cream Cheese Bread
1 8 oz cream
cheese (softened)
½ c sugar
1 large egg
1 T grated orange
peel
Bread
1 2/3 c flour
1 ½ c sugar
1 t baking soda
1 t baking powder
½ t xanthan gum
½ t salt
½ t cloves
½ t cinnamon
¼ t ginger
¼ t nutmeg
1 c pumpkin puree
½ c oil
3 large eggs
1 c chopped
walnuts
Preheat oven to
325. Combine filling ingredients in a small bowl and set aside.
In a larger bowl,
mix all dry ingredients together. Add all wet ingredients together until
combined. Scrape bottom of the bowl, and mix until just combined. Fold in nuts.
Pour half of the
pumpkin mix into each loaf pan. Spoon the cream cheese mix on top. Fill with
remaining pumpkin mix. Bake at 325 for 60 – 70 minutes or until a toothpick
comes out clean. Cool in pan for
10 minutes. Move to rack to cool completely.
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