Description
It is the best GF bread I have ever made.
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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×5-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.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 16