pumpkin loaf with cream cheese centre
Level
Easy
Time
60 Min
Serves
12
Published September 3, 2023 by Dr. Stephanie Gray, DC
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Pumpkin season is my favourite season. I love everything pumpkin. I can’t wait for you to try this pumpkin loaf with cream cheese in the centre and lightly spiced with pumpkin spice. Take one bite of this pumpkin loaf and you will be delighted to taste a little cream cheese in the middle. So good and so easy to do! Tastes like fall.
Naturally gluten free, this loaf is made with almond flour and tapioca flour. I have found that using tapioca flour is the key to good gluten free baking. It makes the end product so light and fluffy.
This healthy loaf is naturally gluten free, grain free, has minimal refined sugars (just the chocolate chips) and is paleo friendly.
Try my other pumpkin recipes:
For other great healthy desserts or snacks, check out these other recipes:
Blueberry Oatmeal Peanut Butter Cookie
Flourless Raspberry Lemon Loaf
1 Bowl Zucchini Trail Mix Cookies
Why you will LOVE this Pumpkin Loaf with Cream Cheese Centre
- A healthy, unprocessed baked good that will leave you satisfied
- This loaf seems fancy with the cream cheese centre but it’s very easy to make. Very simple recipe using pantry ingredients.
- This loaf have has no wheat flour and no refined sugars (except the chocolate chips)
- Gluten free, dairy free, paleo friendly
How to Store this Pumpkin Loaf with Cream Cheese Centre
Wrap loaf with a clean dish towel. It’s ok on the counter at room temperature for a day or two. After that, transfer loaf to a ziploc bag or an airtight glass container. Refrigerate for up to 5-7 days. Freezes well. I would suggest you cut the loaf before freezing.
Pumpkin Loaf with Cream Cheese Centre
Equipment
-
1 9x 5 loaf pan
-
1 large mixing bowl
-
1 wooden spoon
Ingredients
- 2.5 cups almond flour
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin spice or cinnamon
- 4 eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup almond milk
- 1/2 cup chocolate chips
- 4 tbsp cream cheese
Instructions
-
Preheat the oven to 350 F. Line a loaf pan with parchment paper.
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In a large bowl, add almond flour, tapioca flour, baking powder/soda, pumpkin spice. Mix with a wooden spoon.
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Create a well in the middle. Add the eggs and almond milk. Stir with wooden spoon.
-
Add chocolate chips.
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Transfer 3/4 of the batter to a loaf pan. Then dollop 1 tbsp of cream cheese four times down the middle of the pan on top of the batter. Transfer 1/4 of the batter on top of the cream cheese layer. Use wooden spoon to smooth out the batter evenly .
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Bake for about 55 minutes. Top should be golden brown.
Notes
Substitute cinnamon for pumpkin spice.
Substitute any milk (nut milk or dairy) for almond milk.
Substitute oat flour for almond flour.
Substitute arrowroot starch or coconut flour for tapioca starch. If you use coconut flour, the end product will not be as fluffy but will still taste good.
Nutrition
I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.
Tried this recipe? Mention @drstephanieskitchen or #drstephanieskitchen on social media