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.

Ingredients

• 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

1. Pre-heat the oven to 325 degrees, and lightly grease a bread pan
2. Cream the butter and sugar until they are light and fluffy. Add the eggs, mixing well after each one.
3. Add the vanilla and pumpkin and mix until well blended.
4. 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.
5. 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.

Icing Ingredients:

• 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!

1. In a medium bowl, cream together the cream cheese and butter until smooth and creamy.
2. Mix in the vanilla, and then gradually stir in the confectioners’ sugar.
3. Store in the refrigerator until you want to use it.

Enjoy!!