Pumpkin Bread with Cream Cheese Frosting
Servings: 1 loaf
Ingredients
Pumpkin Bread Loaf
- 1¾ c gluten free all purpose flour see suggestions in post
- 1 teaspoon xanthan gum (omit if your gluten free flour blend has this)
- 1 tablespoon pumpkin pie spice
- 2 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 15 oz can pumpkin puree
- ½ c dairy free butter, melted 1 stick suggestions in the post
- ¾ c granulated sugar
- ¾ c brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- ¼ c dairy free butter, room temperature ½ stick
- 4 oz dairy free cream cheese, room temperature
- 1½ c powdered sugar
- ½ teaspoon vanilla extract
- optional-- chopped walnuts
Instructions
- Preheat oven to 350°F. Grease all sides of a 9"x5" loaf pan, set aside.
- In a medium bowl, mix together flour, xanthan gum (omit if not needed), pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together pumpkin puree and melted butter. Add the granulated and brown sugar. Stir until well combined with no lumps.
- Add in eggs and vanilla extract; stir to combine.
- Add dry ingredients to wet ingredients and stir until incorporated and smooth.
- Transfer batter to prepared loaf pan and smooth out.
- Bake for 60-64 minutes, or until a cake tester comes out clean in the middle.
- Allow pumpkin bread to cool completely before removing to a wire rack before frosting.
Cream Cheese Frosting
- In a medium bowl, cream together the butter and cream cheese until smooth. Then place the powdered sugar and vanilla extract into the bowl and cream until smooth, about 2 minutes.
- Refrigerate 20 minutes.
- Using an angled spatula ice the top of the pumpkin bread with a thick layer of frosting. Then top with chopped walnuts.