Gluten-Free Pumpkin Bread With Cream Cheese Filling

• Cream Cheese Filling
• 4 ounces cream cheese, at room temperature
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• Gluten-Free Pumpkin Bread
• 3 large eggs
• 1 cup granulated sugar
• 1/4 cup dark brown sugar, lightly packed
• 1 teaspoon pure vanilla extract
• 1 cup pumpkin puree
• 1/3 cup refined coconut oil (or any neutral oil)
• 1 1/2 cups Bob's Red Mill Gluten-Free 1-to-1 Baking Flour (plus extra for dusting pan)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamon

1. In a medium-sized bowl, combine the cream cheese, sugar, and vanilla. Using a handheld mixer, beat on medium-high speed until smooth and creamy, about 30 seconds. Set aside.
2. Preheat oven to 350u0b0F. Grease and flour a 9 x 5 loaf pan.
3. In a large bowl, beat together the eggs, sugars, and vanilla extract with a handheld mixer set on medium speed until well combined. Add the pumpkin puree and coconut oil and mix until incorporated.
4. Add the remaining dry ingredients. Use your handheld mixer or stir by hand until smooth and well blended.
5. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Transfer the pan to a wire rack and let cool for 10 minutes, then carefully turn the loaf out onto the rack. Serve warm or at room temperature.
6. NOTE: This also can be made with regular all-purpose flour or whole wheat flour.

cream cheese filling, cream cheese, sugar, vanilla, bread, eggs, sugar, dark brown sugar, vanilla, pumpkin puree, coconut oil, bobs red, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, ground cardamon

Taken from food52.com/recipes/74915-gluten-free-pumpkin-bread-with-cream-cheese-filling (may not work)