Gluten-Free Pumpkin Bread and Cream Cheese Icing Recipe

Gluten-Free Pumpkin Bread and Cream Cheese Icing Recipe

  • 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
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×5-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.
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