+ 1 cup gluten-free flour blend (such as Bob's Red Mill 1-to-1 Gluten Free Baking Flour)
+ 1 teaspoon baking soda
+ 1/2 teaspoon baking powder
+ 1/4 teaspoon salt
+ 1 cup canned pumpkin puree
+ 3/4 cup granulated sugar
+ 2 large eggs
+ 1/2 cup vegetable oil
+ 1 teaspoon vanilla extract
+ 1 teaspoon ground cinnamon
+ 1/2 teaspoon ground ginger
+ 1/4 teaspoon ground nutmeg
+ 1/2 teaspoon ground cloves
* Gluten Free Cream Cheese Icing Ingredients:
+ 8 oz cream cheese, softened
+ 1/2 cup unsalted butter, softened
+ 3-4 cups powdered sugar
+ 1 teaspoon vanilla extract
+ Salt to taste (optional)
Steps
Gluten Free Pumpkin Bread with Cream Cheese Icing Recipe
Ingredients:
For the pumpkin bread:
- 2 cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
For the cream cheese icing:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
Step 1: Preheat your oven to 350°F (175°C) and grease two 8x8 inch baking pans. In a medium bowl, combine the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt.
Step 2: In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, applesauce, vegetable oil, and vanilla extract until smooth.
Step 3: Gradually stir in the dry ingredients to the wet mixture until well combined. Divide the batter evenly between the prepared baking pans and bake for 25-30 minutes or until a toothpick inserted into the center of each bread comes out clean.
Step 4: While the pumpkin bread is baking, prepare the cream cheese icing by beating the softened cream cheese and butter together in a large bowl until smooth. Gradually add the powdered sugar and vanilla extract and beat until light and fluffy.
Step 5: Once the pumpkin bread has cooled, remove it from the oven and let it cool completely in the pans for at least 10 minutes before transferring it to a wire rack to cool completely.
Step 6: Once the pumpkin bread has cooled, spread the cream cheese icing over the top of each bread using an offset spatula.
Step 7: Sprinkle additional powdered sugar on top of the icing for decoration if desired. Serve the gluten-free pumpkin bread with cream cheese icing immediately or refrigerate until ready to serve. Enjoy!
Tips and Tricks:
- Make sure you use gluten-free all-purpose flour specifically designed for baking to ensure that your pumpkin bread turns out well.
- Don't overmix the batter; this can result in a tough and dense texture.
- Use room temperature butter and cream cheese for the icing to ensure it spreads smoothly.
- If you don't have unsweetened applesauce on hand, you can make your own by blending cooked apples with a bit of water until smooth.
- Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.