This loaf layers warm pumpkin spice batter with a rich, tangy cream cheese swirl for a bakery-style marbled effect in every slice. Oat flour gives the crumb a soft, tender bite, while cinnamon, ginger, and a touch of turmeric bring cozy depth to the pumpkin base. Maple syrup and melted coconut oil keep things moist without weighing the loaf down, and that ribbon of sweetened cream cheese running through the center adds just the right amount of richness against the spiced crumb. A few careful swirls with a skewer create those pretty marbled pockets, and a long bake gets the top deep golden and set while the inside stays soft and fudgy near the swirl. It's an easy make-ahead treat that slices beautifully for breakfast or dessert, and it's a genuinely solid pick for a gluten free kitchen.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
In a large bowl, whisk together the oat flour, baking soda, baking powder, cinnamon, ginger, turmeric, and salt until evenly combined.
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