How to Make Canyon Bakehouse Gluten Free Bread Mountain White

Gluten-Free Pumpkin Bread And Cream Cheese Icing

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Recipe Summary Gluten-Free Pumpkin Bread And Cream Cheese Icing

It is the best GF bread I have ever made.

Ingredients | Canyon Bakehouse Gluten Free Bread Mountain White

3 cups white sugar

1 (15 ounce) can pumpkin puree

1 cup vegetable oil

4 eggs

⅔ 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 ½ teaspoons pumpkin pie spice

2 teaspoons baking soda

½ teaspoon baking powder

1 (8 ounce) package cream cheese, softened

½ cup confectioners' sugar

¼ cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-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.

This recipe can also be used to make 2 dozen cupcakes.

Info | Canyon Bakehouse Gluten Free Bread Mountain White

prep: 20 mins cook: 50 mins total: 1 hr 10 mins Servings: 16 Yield: 2 loaves

TAG : Gluten-Free Pumpkin Bread And Cream Cheese Icing

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