Skip to main content New this month
Get the Allrecipes magazine

Gluten-Free Pumpkin Bread and Cream Cheese Icing

Rated as 5 out of 5 Stars

"It is the best GF bread I have ever made."
Added to shopping list. Go to shopping list.

Ingredients

1 h 10 m servings 382 cals
Original recipe yields 16 servings (2 loaves)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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

Similar recipes

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

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!