Ingredients
10
10 servings
- •cooking spray
- •1 (8 ounce) package cream cheese, softened
- •¾ cup white sugar
- •1 tablespoon cornstarch
- •2 cups gluten-free flour blend
- •1 (15 ounce) can pumpkin puree
- •1 ½ cups white sugar
- •3 eggs
- •¾ cup milk
- •½ cup melted butter
- •1 tablespoon baking powder
- •1 tablespoon ground cinnamon
- •½ teaspoon salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Prepare 2 loaf pans with cooking spray.
- Beat cream cheese, 3/4 cup sugar, and cornstarch together in a small bowl until creamy and smooth.
- Beat flour blend, pumpkin puree, 1 1/2 cups sugar, eggs, milk, butter, baking powder, cinnamon, and salt together in a large mixing bowl with an electric hand mixer set to Low until you have a thick batter.
- Pour about 1/4 of the batter into the bottom of each prepared loaf pan. Spread 1/2 the cream cheese filling over each batter portion. Divide remaining batter between the two pans and spread into an even layer.
- Bake in the preheated oven until a toothpick inserted into the center of the cake, not the filling, comes out clean, about 1 hour.
Nutritional Facts
Per 10 servings
- Calories: 475
- Carbohydrate: 72g
- Fat: 20g
- Fiber: 4g
- Protein: 8g
- Sugar: 48g
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