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Gluten-Free Pumpkin Bread and Cream Cheese Icing


"It is the best GF bread I have ever made."
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1 h 10 m servings 382 cals
Original recipe yields 16 servings (2 loaves)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-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.


  • Cook's Note:
  • This recipe can also be used to make 2 dozen cupcakes.

Nutrition Facts

Per Serving: 382 calories; 20.1 g fat; 49 g carbohydrates; 3.8 g protein; 62 mg cholesterol; 298 mg sodium. Full nutrition

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Read all reviews 2
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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...

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!