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gluten-free-pumpkin-bread-and-cream-cheese-icing-recipe

Gluten-Free Pumpkin Bread and Cream Cheese Icing Recipe

A delicious and moist gluten-free pumpkin bread topped with creamy cream cheese icing.
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Preparation Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 350 kcal

Ingredients 

For the bread

  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • 2 eggs
  • 1 cup sugar
  • 1 ½ cups gluten-free flour blend
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

For the cream cheese icing

  • 4 oz cream cheese, softened
  • ¼ cup butter, softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract

Instructions 

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
  2. In a large bowl, mix pumpkin puree, oil, eggs, and sugar until well combined.
  3. In another bowl, whisk together gluten-free flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  5. Pour batter into prepared loaf pan and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. For the icing, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, and beat until creamy.
  8. Spread icing over cooled pumpkin bread.

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 300mg | Potassium: 150mg | Fiber: 2g | Sugar: 30g | Vitamin A: 4000IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg

Keywords

Gluten-Free, Pumpkin Bread
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