- Bread:
- 3 cups white sugar
- 1 (15 ounce) can pumpkin puree
- 1 cup vegetable oil
- 4 eggs
- 2/3 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 1/2 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- Icing:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup confectioners' sugar
- 1/4 cup milk
- 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.
05/05/2018
recipepes.com
Gluten-Free Pumpkin Bread and Cream Cheese cing, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
