Gluten Free Pumpkin Bread + Icing
This one time I decided I really wanted some pumpkin bread.
Unfortunately, it was July.
Fortunately I didn’t care.
After getting some amazing looks from clerks at the various stores where I searched for pumpkin pie spice, I finally found some which enabled me to make this recipe.
It was amazing and incredibly easy to make!! My co-workers enjoyed it too, and did not believe it was gluten free. WIN.
Protip: After you make it store it in clear plastic wrap in the fridge for up to 7 days. When you want to eat some, wrap it in a damp paper towel and microwave it in sets of 10 seconds until soft. It will be like it just came out of the oven all over again.
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp GF vanilla (costco (kirkland) brand is gluten free)
- 1 (15 oz) can pumpkin
- 2 cups gluten-free flour blend (I used Trader Joe’s. It’s cheap and delicious and comes in the perfect amount for this recipe)
- 1 1/2 tsp pumpkin pie spice
- 1 tsp baking soda (Arm & Hammer is gluten free)
- 1/2 tsp salt
How are we going to do this
- Pre-heat the oven to 325 degrees, and lightly grease a bread pan
- Cream the butter and sugar until they are light and fluffy. Add the eggs, mixing well after each one.
- Add the vanilla and pumpkin and mix until well blended.
- In a separate bowl, mix the remaining dry ingredients. Gradually add the flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
- Pour into a prepared bread pan and bake for 1 hour to 1 hour and 10 mins.
Was that just not unhealthy enough for you? You want icing too? Fine.
- 1 (8 oz) Package Phillidelphia Whipped Cream Cheese, softened
- 1/4 cup Butter, softened
- 1 cup sifted Confectioners’ Sugar
- 1/2 tsp Vanilla Extract
Make That Icing!
- In a medium bowl, cream together the cream cheese and butter until smooth and creamy.
- Mix in the vanilla, and then gradually stir in the confectioners’ sugar.
- Store in the refrigerator until you want to use it.