Trader Joe’s Pumpkin Bread with Cream Cheese Swirl (Gluten Free, Dairy Free)
There are two flavors I can never get enough of- cream cheese and pumpkin. Being dairy free causes a bit of a problem in the cream cheese department. Trader Joe’s to the rescue! They have an excellent dairy free cream cheese and they also have a gluten free boxed pumpkin bread. The two together, equals bliss!
If you want to bake a bread from scratch, my pumpkin bread link is in the post. For this particular recipe I opted for the TJ’s box, though (sometimes, convenience is the way to go).
This bread turned out rich and delectable. A true treat. I am sure this would be fun in muffin sizes as well and perfect for a brunch or Thanksgiving breakfast.
1 Box of Gluten Free Pumpkin Bread mix from Trader Joes or 1 recipe of my Pumpkin Bread
Cream Cheese Filling:
2 Cups Vegan Cream Cheese (2 tubs of TJ’s vegan cream cheese)
1/2 Cup Sugar
1 tsp. Vanilla
Make the pumpkin bread mix according to the box directions or the Pumpkin Bread Recipe directions.
Preheat oven to 350 degrees.
In a stand mixer beat the cream cheese, egg, sugar and vanilla until it is well combined and creamy. Grease a loaf pan (I use coconut oil). Pour half of the bread batter into the loaf pan and then pour 2/3 of the cream cheese mixture on top. With a butter knife swirl the cream cheese throughout the bread batter. Pour the remaining bread batter on top and the remaining cream cheese mixture on top. Swirl again with the butter knife.
This took an hour and a half to cook. The cream cheese will still wobble and may not look completely done in comparison to the pumpkin bread. Remove from oven and let cool for two hours and store in the fridge. Enjoy!
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