Gluten-Free Pumpkin Bread and Cream Cheese Icing ADVERTISEMENT It is the best GF bread I have ever made. Ingredients Bread: 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 Icing: 1 (8 ounce) package cream cheese, softened ½ cup confectioners’ sugar ¼ cup milk Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×5-inch loaf pans. Step 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. Step 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. 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. ADVERTISEMENT Facebook Related Posts Watermelon cheesecake Strawberry Shortcake with Cookie Crumbles How To Make Best Oreo Cheesecake Old Fashioned Pancakes Whipped Cream Mousse Frosting AMBROSIA-MARSHMALLOW FRUIT SALADIngredients Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.