GLUTEN-FREE PUMPKIN BREAD AND CREAM CHEESE ICING

Gluten-Free Pumpkin Bread and Cream Cheese Icing image

It is the best GF bread I have ever made.

Provided by dm5533

Categories Breakfast and Brunch Breakfast Bread Recipes

Time 1h10m

Yield 16

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 297.7 mg, Sugar 42.8 g