Gluten-Free Pumpkin Bread and Cream Cheese Icing recipe

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Ingredients

3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
4 eggs
⅔ cup water
2 cups gluten-free all-purpose baking flour (such as Bob's Red Mill®)
1 cup gluten-free baking mix (such as Bisquick® Gluten Free®)
2 ½ teaspoons pumpkin pie spice
2 teaspoons baking soda
½ teaspoon baking powder
1 (8 ounce) package cream cheese, softened
½ cup confectioners' sugar
¼ cup milk

Nutrition Info

382.1 calories
carbohydrate: 49 g
cholesterol: 62.2 mg
fat: 20.1 g
fiber: 1 g
protein: 3.8 g
saturatedFat: 5.3 g
servingSize: -
sodium: 297.7 mg
sugar: 42.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.

  2. Mix white sugar, pumpkin puree, vegetable oil, eggs, and water together in a large bowl until smooth. Whisk baking flour, baking mix, pumpkin pie spice, baking soda, and baking powder together in a separate bowl, stir into pumpkin mixture until batter is just blended. Pour batter into the prepared pans.

  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

  4. Beat cream cheese, confectioners' sugar, and milk together in a bowl using an electric mixer until icing is smooth. Spread icing over pumpkin bread.

Recipe Yield

2 loaves

Recipe Note

It is the best GF bread I have ever made.

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