Gluten-Free Pumpkin Bread and Cream Cheese Icing

Ingredients

• 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 pumpkin pie 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

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×5-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, pumpkin pie 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.