Oat Flour Cream Cheese Pumpkin Bread (GF)

thick slices of pumpkin cream cheese bread

5 from 1 vote

Oat Flour Cream Cheese Pumpkin Bread (GF)

Hands down the best oat flour pumpkin bread recipe you will ever taste! Gluten free, perfectly spiced, moist and delicious pumpkin bread filled with a maple cream cheese center. Loaded with good-for-you ingredients and low in sugar. Yeah, you need to make this stat!

Prep Time10

Cook Time50

Course: Baked Good

Cuisine: American

Servings: slices

Calories: 363kcal

Author: Abra Pappa, MS, CNS, LDN

Ingredients

Dry Ingredients

1 cup oat flour
1 tbsp pumpkin pie spice
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt

Wet Ingredients

1 can pumpkin puree A little shy of 2 cups
1/2 cup almond butter
2/3 cup maple syrup
3 large eggs
2 tsp vanilla extract

Maple Cream Cheese Filling

1/4 cup maple syrup
4 ounces cream cheese
1 large egg yolk

Instructions

Preheat oven to 350°, prepare a 9x5x3 loaf pan by spraying with non-stick spray (I used coconut oil spray). Alternitively you can grease with butter.
Combine dry ingredients in a medium sized bowl, whisk to combine.
In a blender combine all wet ingredients, and blend until smooth.
Add wet ingredients to dry ingredients and stir until well incorporated.
In a medium bowl combine softened cream cheese, maple syrup, and egg yolk. Beat using a hand mixer until creamy.
Pour half the batter into a prepared loaf pan, add cream cheese filling on top and gently swirl in smoothing the top lightly with a spatula. Add the remaining batter on top of the cream cheese layer. Try not to disturb the cream cheese layer.
Bake in the oven for 50-60 minutes or until the top is set and golden and a toothpick inserted into the center comes out mostly clean, you are looking for dry crumbs on the toothpick or no crumbs at all.
Allow to cool before eating.

Nutrition