Cheesecake Stuffed Pumpkin Bread (Edit recipe)

The cheesecake layer is dairy-free but doesn’t taste like it. The pumpkin bread layers aren’t overly dense like a lot of gluten-free baked goods. The texture is similar to the pumpkin bread served at Starbucks. After creating this recipe, I froze most of the loaf to eat later, but I kept sneaking pieces out because it was so good.

20 minutes

1 hour and 15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	242
Fat:	13 g
Carbohydrates:	27 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	410 mg
Fiber:	4 g
Sugars:	9 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 10

Ingredients

8 oz Kite Hill Cream Cheese
0.333 cup Maple Sugar
2 whole Eggs
0.25 cup Forager Project Dairy-Free Sour Cream Alternative
1.5 cups Paleo Baking Flour - Bob's Red Mill
1 tsp Baking Soda
0.5 tsp Sea Salt
0.75 cup Coconut Sugar
1 cup Pumpkin Purée
2 Tbsp Pumpkin Pie Spice
1 tsp Pure Vanilla Extract
0.25 cup Avocado Oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 325° degrees.
Add the cream cheese, maple sugar, 1 egg, and sour cream in a medium bowl.
Whisk until the ingredients are thoroughly combined and there are no longer any lumps. Set aside.
In a large bowl, whisk the Paleo flour, baking soda, salt, coconut sugar, and pumpkin pie spice.
In a small bowl, whisk together the pumpkin puree, vanilla, 1 egg, and the avocado oil.
Add the wet ingredients (pumpkin mixture) to the dry ingredients and mix until they are thoroughly combined.
Grease a loaf pan and sprinkle with a little of the paleo flour to thoroughly coat the pan.
Place half the bread batter in the loaf pan and spread it evenly along the bottom. The batter will be very thick.
Add the cheesecake mixture to the loaf pan and spread it evenly over the bread layer.
Top the cheesecake layer with the remaining bread batter and spread it as evenly as possible down the center of the pan. The batter is thick, so it won’t be perfect.
Place the loaf pan in the oven and bake for 1 hour and 15 minutes. A toothpick should come out clean when the pumpkin bread is done.
Cool the bread in the loaf pan for 30 minutes on a wire rack, and then remove it from the pan.
Slice and enjoy!