Gluten Free Oatmeal Cream Pie Bread

If you ever had oatmeal cream pies as a kid, this recipe is going to make you very happy. This gluten free oatmeal cream pie bread takes all those nostalgic flavors and turns them into a soft, bakery-style loaf.

We’re talking warm cinnamon, brown sugar, oats, and a cream cheese marshmallow swirl running through the middle. Every slice is basically dessert disguised as bread.

The best part is that it’s completely gluten free. You’d honestly never know it. The texture is soft and moist, and it tastes just as good as any regular quick bread you’ve had.

It comes together pretty easily too. You don’t need any fancy equipment or hard-to-find ingredients. Just mix, swirl, bake, and enjoy.

This is the kind of recipe you’ll want to make again and again. Let me show you how it’s done.

Why You’ll Love This Recipe

Tastes Like a Classic Oatmeal Cream Pie – It captures that nostalgic Little Debbie flavor but in a soft bakeable bread that is completely gluten free.

The Marshmallow Fluff Cream Cheese Swirl Is Everything – That ribbon of marshmallow fluff and cream cheese running through each slice makes it taste like a filled snack cake.

Warm Spiced Oatmeal Cookie Aroma – The cinnamon and nutmeg with rolled oats make your whole kitchen smell like fresh-baked oatmeal cookies.

Ingredients

For the Bread

• 1 1/2 cups Gluten Free 1-to-1 Baking Flour
• 1 cup Gluten Free Rolled Oats
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg
• 1/2 cup Unsalted Butter, softened
• 3/4 cup Dark Brown Sugar
• 1/4 cup Granulated Sugar
• 2 Large Eggs
• 2 tsp Vanilla Extract
• 1/2 cup Whole Milk

For the Cream Cheese Swirl

• 4 oz Cream Cheese, softened
• 3 tbsp Powdered Sugar
• 1/2 tsp Vanilla Extract
• 2 tbsp Marshmallow Fluff

How to Make

Step 1

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper.

Step 2

In a medium bowl, whisk together the gluten free baking flour, gluten free oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Step 3

In a large bowl, beat the softened butter, dark brown sugar, and granulated sugar together until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then mix in the vanilla extract and milk until smooth.

Step 4

Fold the dry ingredients into the wet ingredients with a spatula until just combined. The batter will be thick with a gorgeous oatmeal cookie aroma.

Step 5

In a small bowl, beat together the cream cheese, powdered sugar, vanilla extract, and marshmallow fluff until completely smooth and creamy.

Step 6

Pour half the bread batter into the prepared pan. Drop generous spoonfuls of the cream cheese filling across the surface, then add the remaining batter on top. Use a toothpick or skewer to create swirls through the batter, pulling through the cream cheese layer in a zigzag pattern.

Step 7

Bake for 55 to 65 minutes, until the top is golden brown and set, and a toothpick inserted near the center comes out clean or with a few moist crumbs. The cream cheese swirl area may still look slightly soft, which is perfect.

Step 8

Let the bread cool in the pan for 20 minutes before removing. This bread is incredible sliced thick while still slightly warm.

My Tips

Make Sure the Butter and Cream Cheese Are Actually Soft

Both the butter and cream cheese need to be truly softened before you start. That means leaving them out on the counter for about an hour, not just five minutes. They should be soft enough that you can press a finger into them easily.

If the butter isn’t soft enough, you won’t be able to cream it properly with the sugars and the bread will turn out dense. If the cream cheese isn’t soft, your swirl mixture will be lumpy and won’t spread smoothly through the batter.

Don’t try to microwave them to speed things up. Microwaving usually melts parts of the butter or cream cheese while other parts stay cold, and that messes with the texture of both the bread and the swirl.

Really Beat the Butter and Sugars Together

The recipe says to beat the butter and sugars until light and fluffy for about 3 minutes, and you really need to do this. Don’t rush it or stop at one minute because it “looks mixed.” You want the mixture to become noticeably lighter in color and almost airy.

This step is what gives the bread a soft, tender crumb instead of something heavy and flat. With gluten free flour, you don’t get the same structure that regular flour gives, so this creaming step does a lot of the heavy lifting for texture.

Don’t Overmix When Adding the Flour

Once you add the dry ingredients to the wet, switch to a spatula and fold everything together gently. Stop as soon as there are no more dry streaks of flour visible.

Gluten free 1-to-1 baking flour usually contains xanthan gum, which acts as a binder. If you overmix, the xanthan gum activates too much and the bread can turn out gummy and rubbery instead of soft.

A few small lumps in the batter are totally fine. They’ll bake out in the oven.

More Tasty Recipes

• Gluten Free Oatmeal Raisin Cookies
• Gluten Free Banana Cream Pie
• Gluten Free Cinnamon Swirl Loaf
• Gluten Free Honey Oat Sandwich Bread
• Gluten Free Chocolate Mint Whoopie Pies

FAQ

What brand of gluten free 1-to-1 baking flour works best here?

Bob’s Red Mill 1-to-1 Baking Flour is one of the most popular and reliable options for this kind of recipe. It already contains xanthan gum, which helps the bread hold together and gives it a nice structure similar to regular wheat flour.

If you use a different gluten free flour blend, just make sure it’s a 1-to-1 style that includes xanthan gum. Using something like plain rice flour or almond flour on its own will give you a completely different texture and the bread likely won’t turn out right.