Gluten-Free Pumpkin Bread And Cream Cheese Icing
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
57
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 cups
White Sugar430 g
Pumpkin Puree (can)1 cup
Vegetable Oil4
Eggs2 cup
Water2.5 tsps
Pumpkin Pie Spice2 tsps
Baking Soda1 tsp
Baking Powder1 cup
Sugar (confectioners')1 cup
MilkDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease and flour two 9x5-inch loaf pans
3
Mix white sugar, pumpkin puree, vegetable oil, eggs, and water together in a large bowl until smooth
4
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
5
Pour batter into the prepared pans
6
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes
7
Beat cream cheese, confectioners' sugar, and milk together in a bowl using an electric mixer until icing is smooth
8
Spread icing over pumpkin bread