Gluten-Free, Sugar-Free Pumpkin Cream Cheese Bread

Sarah Cotchaleovitch By Sarah Cotchaleovitch, 8th Sep 2013 | Follow this author | RSS Feed
Posted in Wikinut>Health>Diet & Nutrition

The challenge of finding the secret behind a secret family recipe led me to creating my own favorite fall food – and it's gluten- and sugar-free!

The Personal Challenge that Led to an Awesome Recipe

Don't give me something delicious and then tell me it's a secret family recipe. Years ago, an acquaintance did that with her pumpkin cream cheese bread, and I took it as a personal challenge. What I discovered after many late nights in the kitchen was that I still had no clue what her recipe was – but that didn't matter because mine was equally delicious.
My pumpkin bread became an autumn staple, but when my family went gluten-free, I was afraid I would never eat it again. Thank goodness for blogger Nicole Hunn (http://glutenfreeonashoestring.com), who saved the day by introducing me to an all-purpose gluten-free flour called Better Batter. I also substitute Splenda for sugar, so I enjoy my moist, decadent pumpkin bread with almost no guilt. (Hey, pumpkin is healthy, right?) And the best part: it's not a secret.

The Recipe

Gluten-Free, Sugar-Free Pumpkin Cream Cheese Bread
Bread Ingredients:
2 cups all purpose gluten-free flour (such as Better Batter – bean flours do not work in this recipe)
1 1/2 teaspoons xanthan gum (omit if your flour includes xanthan gum already –­ Better Batter does)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 cup pumpkin (fresh or canned)
1 cup Splenda
2 eggs
1/2 cup milk (low-fat or whole)
1/4 cup unsalted butter, softened

Cream Cheese Filling Ingredients*:
1/3 cup Splenda
1/3 tsp. corn starch
2 ounces cream cheese, softened
1 1/3 tablespoons unsalted butter, softened
1/8 teaspoon vanilla extract
*The filling may be doubled for a super-gooey (and equally delicious) bread.

Directions:
Preheat oven to 350 degrees. Grease a 9x5 loaf pan.
In a medium bowl, stir together the flour, xanthan gum (if needed), baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, combine pumpkin, Splenda, eggs, and milk.
Stir dry ingredients and butter into the pumpkin mixture until well blended.
For the filling, mix Splenda and corn starch in a blender. (This is the confectioner's sugar substitute.)
With a hand mixer, combine the confectioner's sugar substitute, cream cheese, butter, and vanilla until smooth.
Fold the cream cheese mixture into the batter, allowing some streaks to remain.
Pour batter into the prepared pan, and bake for 45 minutes or until a toothpick comes out clean. Cool for five minutes in the pan, then remove and continue cooling on a rack. Slice, serve, and enjoy!

Tags

Fall Food, Gluten-Free, Pumpkin Bread, Recipe, Sugar-Free

Meet the author

author avatar Sarah Cotchaleovitch
Sarah Cotchaleovitch is a freelance writer and editor. She posts a weekly blog at fulltimewritermom.com. She was a founding member of and is on the editorial staff of Fiction Fix (fictionfix.net).

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Comments

author avatar Fern Mc Costigan
9th Sep 2013 (#)

Thnak you for sharing this delicious and healthy recipe!

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author avatar Denise Salmon
10th Sep 2013 (#)

Nice recipe. Should be very tasty

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