This Pumpkin Bread with Cream Cheese Frosting is a moist pumpkin bread that is topped with a delicious cream cheese frosting. It's the perfect blend of spice and sweetness, with a mild tang from the cream cheese. If that wasn't enough, it's of course gluten free, nut free, eggless and can easily be vegan with a few adjustments!
Preheat the oven to 350 degrees. Line a 9 x 5 loaf pan with parchment paper leaving a one inch overhang on either side. Set aside.
In a medium bowl, whisk together the 2 cups of gluten free flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt and 2 teaspoons cinnamon. Set aside.
In a large bowl, using a spoon, mix together the 4 heaping tablespoons cornstarch and the 6 tablespoons of water until thin and watery. It will be thick and tacky at first.
Add the 1 ¼ cups granulated sugar into the cornstarch water mixture and whisk to combine.
Into the creamed sugar, whisk in the 1 ¼ cups pure pumpkin, ½ cup vegetable oil, and 1 teaspoon vanilla. Mix until well combined.
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.
Add the batter into a parchment lined 9 x 5 loaf pan and smooth the top with a butter knife.
Bake in the center rack of the oven at 350 degrees Fahrenheit for 70 minutes until the loaf is risen and springy when gently touched.
After removing from the oven, let the bread cool in the pan for about 15 minutes. Then remove from the pan using the parchment paper overhang and let cool completely on a wire cooling rack.
For the Frosting
In a small bowl, using a spatula, or in the bowl of an electric mixer, mix together the ½ cup of butter, 4 ounces of cream cheese, 2 cups of confectioners' sugar, 2 teaspoons pure vanilla extract and a pinch of kosher salt until the frosting is smooth and creamy.
Use an icing spatula or a butter knife to spread the frosting all over the top of the cool bread. Make sure the bread is completely cool, otherwise the frosting will melt off.
Video
Notes
Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks and vegan cream cheese.All Purpose Flour: I cannot test this due to celiac disease, but use 2 packed cups of AP flour (336 grams).Storing: Once the loaf is cut into, cut the entire thing into slices, wrap each slice in foil and store in a zip top bag in the fridge for 2 days. When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft.Freezing: Take the slices wrapped in foil and in the zip top bag and freeze them. You can keep the slices frozen for up to 30 days. When ready to eat, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the bread is room temperature and soft.Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.