Pumpkin Loaf with Cream Cheese Centre

Today we're making a naturally gluten free pumpkin loaf with a cream cheese centre. Made with almond and tapioca flours. No refined sugars.

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Course: Dessert, Snack

Cuisine: American

Keyword: pumpkin loaf

Prep Time: 5

Cook Time: 55

Total Time: 1

Servings:

Calories: 269kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

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
1/4 cup almond milk
1/2 cup chocolate chips
4 tbsp cream cheese
1 cup pure pumpkin puree *not pumpkin pie filling

Instructions

Preheat the oven to 350 F. Line a loaf pan with parchment paper.
In a large bowl, add almond flour, tapioca flour, baking powder/soda, pumpkin spice. Mix with a wooden spoon.
Create a well in the middle. Add the eggs and almond milk. Stir with wooden spoon.
Add chocolate chips.
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 .
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