Rating: 4.86 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

It is the best GF bread I have ever made.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Bread:
Icing:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.

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  • 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.

Cook's Note:

This recipe can also be used to make 2 dozen cupcakes.

Nutrition Facts

382 calories; protein 3.8g; carbohydrates 49g; fat 20.1g; cholesterol 62.2mg; sodium 297.7mg. Full Nutrition
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Reviews (8)

Most helpful positive review

Rating: 5 stars
11/19/2016
I made this following the recipe exactly and it is very good. It has good texture and rise. I personally found the spice level to be a little low. Next time I will use 3 teaspoons each of nutmeg and cinnamon like my non-gluten free recipe. I'll be taking that to Thanksgiving this year. Thanks for a great gluten free option! Read More
(3)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/19/2016
I made this following the recipe exactly and it is very good. It has good texture and rise. I personally found the spice level to be a little low. Next time I will use 3 teaspoons each of nutmeg and cinnamon like my non-gluten free recipe. I'll be taking that to Thanksgiving this year. Thanks for a great gluten free option! Read More
(3)
Rating: 5 stars
07/20/2018
The people I made this for said it was fabulous. If I make it again I will put raisins in. Read More
(1)
Rating: 5 stars
05/16/2021
Easy peasy. I used the icing on 2-ingredient pumpkin spice muffins (1can pumpkin + 1 spice cake mix). Great recipe for folks who don’t want added calories of butter. I used 1/2 fat cream cheese. Read More
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Rating: 5 stars
10/20/2017
I only made the bread no icing. Next time I will let it cool completely before taking it out of the pan or cutting it. It was very good! Read More
Rating: 4 stars
10/28/2020
The cake seemed to turn out well but the icing was too runny. I ended up adding some extra powdered sugar to help with the consistency. Next time, I will make another cream cheese icing recipe for this cake. Read More