Ingredients
Bread:
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3 cups white sugar
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1 (15 ounce) can pumpkin puree
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1 cup vegetable oil
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4 eggs
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⅔ cup water
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2 cups gluten-free all-purpose baking flour (such as Bob's Red Mill®)
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1 cup gluten-free baking mix (such as Bisquick® Gluten Free®)
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2 ½ teaspoons pumpkin pie spice
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2 teaspoons baking soda
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½ teaspoon baking powder
Icing:
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1 (8 ounce) package cream cheese, softened
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½ cup confectioners' sugar
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¼ cup milk
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
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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.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
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Beat cream cheese, confectioners' sugar, and milk together in a bowl using an electric mixer until icing is smooth. Spread icing over pumpkin bread.
Cook's Note:
This recipe can also be used to make 2 dozen cupcakes.
Nutrition Facts (per serving)
382 | Calories |
20g | Fat |
49g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 382 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 5g | 27% |
Cholesterol 62mg | 21% |
Sodium 298mg | 13% |
Total Carbohydrate 49g | 18% |
Dietary Fiber 1g | 4% |
Total Sugars 43g | |
Protein 4g | 8% |
Vitamin C 1mg | 1% |
Calcium 41mg | 3% |
Iron 1mg | 5% |
Potassium 98mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.