It is the best GF bread I have ever made.

Gallery

Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
16
Yield:
2 loaves
Advertisement

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.

    Advertisement
  • 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 8% DV; carbohydrates 49g 16% DV; fat 20.1g 31% DV; cholesterol 62.2mg 21% DV; sodium 297.7mg 12% DV. Full Nutrition

Reviews (3)

Read More Reviews

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)
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 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
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
Advertisement