Gluten-Free Lemon Cream Cheese Bread

🍋 Gluten-Free Lemon Cream Cheese Bread

A moist, tangy-sweet loaf with a creamy cheesecake swirl—perfect for breakfast or dessert!

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🌾 Ingredients

For the Bread:

• 1½ cups gluten-free 1:1 baking flour (like Bob’s Red Mill)

• ½ cup almond flour (for texture)

• 1 tsp xanthan gum (omit if your blend includes it)

• 1½ tsp baking powder

• ¼ tsp salt

• ¾ cup granulated sugar

• ½ cup melted coconut oil or butter

• 2 large eggs, room temp

• ½ cup plain Greek yogurt (or dairy-free alternative)

• ¼ cup lemon juice (2–3 lemons)

• 1 tbsp lemon zest

• 1 tsp vanilla extract

For the Cream Cheese Swirl:

• 4 oz cream cheese, softened (or dairy-free)

• ¼ cup powdered sugar

• 1 egg yolk

• ½ tsp vanilla extract

Optional Toppings:

• Lemon glaze (½ cup powdered sugar + 1 tbsp lemon juice)

• Sliced almonds

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👩‍🍳 Instructions

1️⃣ Prep:

• Preheat oven to 350°F. Line a 9×5 loaf pan with parchment paper.

2️⃣ Make Cream Cheese Swirl:

• Beat cream cheese, powdered sugar, egg yolk, and vanilla until smooth. Set aside.

3️⃣ Make Bread Batter:

1. Whisk GF flour, almond flour, xanthan gum, baking powder, and salt.

2. In another bowl, mix sugar, melted oil, eggs, yogurt, lemon juice/zest, and vanilla.

3. Combine wet and dry ingredients until just mixed (don’t overbeat).

4️⃣ Layer & Swirl:

1. Pour ⅔ batter into the pan. Spoon cream cheese mixture on top.

2. Add remaining batter, then swirl with a knife.

5️⃣ Bake:

• 50–60 minutes until a toothpick comes out clean. Cool 15 mins before slicing.

6️⃣ Glaze (Optional):

• Drizzle with lemon glaze and sprinkle zest or almonds.

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💡 Tips

• No almond flour? Use all GF flour (texture will be denser).

• Storage: Keep airtight for 3 days or freeze unglazed.

• Extra tang? Add ¼ tsp turmeric for vibrant color.

Bright, creamy, and gluten-free! ☀️🍞 #GlutenFreeBaking #LemonLovers