gluten-free pumpkin bread and cream cheese icing

Ingredients

• Servings: 2
• bread:
• 3 cups white sugar
• 1 (15 ounce) can pumpkin puree
• 1 cup vegetable oil
• 4 eggs
• 2/3 cup water
• 2 cups gluten-free all-purpose baking flour (such as bob's red mill®)
• 1 cup gluten-free baking mix (such as bisquick® gluten free®)
• 2 1/2 teaspoons spice
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• icing:
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup confectioners' sugar
• 1/4 cup milk

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9x5-inch loaf pans.
• mix white sugar, pumpkin puree, vegetable oil, eggs, and water together in a large bowl until smooth. whisk baking flour, baking mix, 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.