Pumpkin Cheese Loaf Gluten Free
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin
- 1 tsp lemon juice
- 3/4 cup gluten-free flour mix
- 1 tsp gluten-free baking powder
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 1/2 tsp salt
- 1/2 tsp xanthan gum
- 8 oz. cream cheese
- 1 cup powdered sugar
- 4 Tbsp butter
- 1 tsp vanilla
Preheat oven to 375°F.
Beat eggs for 5 minutes until light in color and thick. Gradually add sugar. Stir in pumpkin and lemon juice. Mix dry ingredients together and fold into pumpkin.
Pour into well greased and floured pan (15 x 10)- cookie sheet. Bake for 15 minutes. Remove from oven and turn onto clean kitchen towel that is sprinkled with powdered sugar.
Roll cake up (with towel) in jelly roll fashion and let cool.
Unroll cake and spread with filling and re-roll. Chill, slice and serve.