Pumpkin Bread with Cream Cheese Icing

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This Pumpkin Bread with Cream Cheese Icing is the perfect bland of spice and sweetness with a little tang. It's also gluten free, nut free, eggless and easily vegan!

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In a medium bowl, combine the gluten free flour, baking powder, baking soda, salt and cinnamon. Whisk to combine.

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In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

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Add the granulated sugar into the cornstarch water mixture and whisk to combine.

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Whisk in the pure pumpkin, oil, and vanilla. Mix until well combined.

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Using a whisk, stir in the gluten free flour mixture a third at a time until just combined. If it gets too thick, switch to a spatula.

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Add the batter into a parchment lined 9 x 5 loaf pan and smooth the top with a butter knife.

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Bake in the center rack of the oven until the loaf is risen and springy when gently touched.

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Use an icing spatula or a butter knife to spread the frosting all over the top of the cool bread.

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Get the complete recipe via the link below!

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