Gluten-Free Pumpkin Bread and Cream Cheese Icing

Name: Gluten-Free Pumpkin Bread and Cream Cheese Icing
Total time: 70
Yield: 16
Ingredients: 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

Recipe by dm5533 from allrecipes.com

Breakfast 1 Hr. 10 Mins.

Ingredients

16 servings

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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
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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

Instructions

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.