clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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