Pumpkin Cream Cheese Bread

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

 

Filling

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.