Gluten-free pumpkin bread topped with a cream cheese icing is easy to prepare using gluten-free all-purpose flour and baking mix.
Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
382 Calories
Recipe Instructions
Step 1
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
Step 3
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.
Step 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.
Ingredients
4 eggs
2 teaspoons baking soda
1 (8 ounce) package cream cheese, softened
1 cup vegetable oil
3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup gluten-free baking mix (such as Bisquick® Gluten Free®)
0.25 cup milk
0.5 teaspoon baking powder
2.5 teaspoons pumpkin pie spice
0.66666668653488 cup water
2 cups gluten-free all-purpose baking flour (such as Bob's Red Mill®)
