Gluten-Free Pumpkin Bread and Cream Cheese Icing recipe
All Recipes Breakfast and Brunch Recipes Breakfast Bread Recipes
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 caloriescarbohydrate: 49 gcholesterol: 62.2 mgfat: 20.1 gfiber: 1 gprotein: 3.8 gsaturatedFat: 5.3 gservingSize: -sodium: 297.7 mgsugar: 42.8 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Pumpkin Bread and Cream Cheese Icing
Directions
-
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
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.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
Beat cream cheese, confectioners' sugar, and milk together in a bowl using an electric mixer until icing is smooth. Spread icing over pumpkin bread.