Gluten Free Pumpkin Bread w/Cream Cheese Filling

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I have a delicious recipe to share with y’all today.


Gluten Free Pumpkin Bread with Cream Cheese Filling #glutenfree #glutenfreepumpkinbread #pumpkinbread #creamcheesefilling


And oh my goodness, look at the cream cheese filling peeking through. ;)

Gluten Free Pumpkin Bread with Cream Cheese Filling #glutenfree #glutenfreepumpkinbread #pumpkinbread #creamcheesefilling

Not gluten free? You can also make this with regular flour, if you like.

This is a recipe I’ve had and used for awhile. I used to make it with regular flour but thought I’d try it out gluten free.
So I modified it using GF flours and also added a yummy cream cheese filling.

You will make the batter as described in the recipe directions and then add half to the pan.

Gluten Free Pumpkin Bread with Cream Cheese Filling #glutenfree #glutenfreepumpkinbread #pumpkinbread #creamcheesefilling

Make a little bit of a “well” with a spoon for the filling.
(a picture is worth a thousand words, right? ;) )

Then add the filling…..

Gluten Free Pumpkin Bread with Cream Cheese Filling #glutenfree #glutenfreepumpkinbread #pumpkinbread #creamcheesefilling

Cover that gently with the remainder of the batter and bake.

It’s really good (gluten free and non gluten free!). I hope you guys enjoy it as much as we do!

Gluten Free Pumpkin Bread with Cream Cheese Filling #glutenfree #glutenfreepumpkinbread #pumpkinbread #creamcheesefilling

That filling really gives it a little something extra.
And it’s perfect for the upcoming holiday!

Love it? PIN it to save it!

Gluten Free Pumpkin Bread with Cream Cheese Filling #glutenfree #glutenfreepumpkinbread #pumpkinbread #creamcheesefilling


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Gluten Free Pumpkin Bread w/Cream Cheese Filling


Units Scale
  • 2/3 cup butter
  • 3/4 cup white sugar
  • 1 cup brown sugar (packed)
  • 11/2 cup GF all purpose flour blend (I used Pamela’s)
  • 2 cups GF Baking mix (I used Pamela’s)
  • 1/2 cup walnuts (chopped (optional))
  • 4 eggs
  • 1 can pumpkin
  • 2/3 cup water
  • 2 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • Cream Cheese Filling:
  • 8 oz cream cheese (room temp)
  • 1/2 cup sugar
  • 3 T flour
  • 2 eggs
  • 1/2 tsp vanilla


  1. Cream the butter and gradually add the sugar.
  2. Beat in the eggs, one at a time.
  3. Add the pumpkin and water, mix well.
  4. Combine the flour and other dry ingredients.
  5. Add the dry ingredients to the creamed mixture.
  6. Add the nuts, if desired and set aside.
  8. Cream 8 oz of room temperature cream cheese.
  9. Add in sugar, flour, vanilla and eggs. Mix well.
  10. Grease and flour a bundt pan.
  11. Pour half of the batter into the pan and make a well around the middle.
  12. Pour the cream cheese mixture into the center and gently cover with the remainder of the batter.
  13. Bake at 350 for approx 45-55 minutes. Be careful not to overcook. Testing will be somewhat difficult because of the filling.
  14. If it starts to brown too much on top (before it’s done cooking) lay a piece of aluminum over the top and continue cooking.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes

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  1. Sounds AWESOME, Nancy! Years ago, I had a recipe from the back of a can of Libby’s Pumpkin Pie Filling. I used it for years, then it suddenly disappeared. It was so delicious. I was so bummed I couldn’t find it. After searching the internet with no success, I contacted Libby’s to see if they could help me. Unfortunately, I never got any response from them. So your recipe looks like a great replacement! (And I love the addition of the cream cheese filling …. YUM!)

    Thank you for sharing! xo

    1. You are so welcome! I hope you like it! The cream cheese filling is YUMMY! :) (someone shared a recipe with you here, by the way!)

  2. Hi!
    I read Karen’s comment and felt like sharing an old old pumpkin pie recipe that might be similar to the one she ‘lost’. I am from South Africa and we as a family enjoy this pumpkin pie.

    3 – 4 cups cooked butternut
    1 cup flour
    ½ cup sugar
    10 ml Baking Powder (2 tsp)
    2 eggs beaten
    1 cup of cream
    1 cup of milk
    5 ml salt (1 tsp)
    Sift all the dry ingredients together in a bowl,
    Mix all the wet ingredients together.
    Now mix the wet and dry ingredients gradually together and mix thoroughly.
    Spoon mixture into a greased ovenproof container
    Sprinkle a mixture of cinnamon and sugar on top
    Bake in a 350°oven until cooked – approximately 45 – 60 min depending on the depth of the container.

    1. Thank you very much for sharing your recipe! So you use butternut in place of pumpkin? That’s an interesting ingredient… but I do love butternut.

      I will have to try both yours and Nancy’s recipes!

    1. Oh it is so good Lilli! :)
      I’m planning another baking day soon….lots of goodies coming! (I wonder who’s going to eat them all!! ;) )

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