Gluten Free Pumpkin Bread And Cream Cheese Icing Food

GLUTEN-FREE PUMPKIN BREAD AND CREAM CHEESE ICING

Steps:

• 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.

GLUTEN-FREE PUMPKIN BARS WITH CREAM CHEESE FROSTING {DAIRY-FREE OPTION}

Steps:

• Preheat the oven to 350°F and grease a 10 x 15-inch baking pan with gluten-free cooking spray. Or line the pan with parchment paper.
• In a large bowl, mix together the canned pumpkin, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and pure vanilla extract until fully combined.
• Add the granulated sugar and brown sugar and mix until fully combined.
• Add the eggs and mix until combined.
• Add the gluten-free flour and mix until combined.
• Add the vegetable oil mix until well blended. (or 1/2 cup apple sauce and 1/2 cup vegetable oil)
• Pour into the greased 15 x 10-inch. or 9 x 13-inch baking pan. Bake for 25-30 minutes. Cool completely before frosting or cutting.
• Store leftovers in an air-tight container or cover with plastic wrap refrigerate.

GLUTEN-FREE VEGAN PUMPKIN BREAD

Steps:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if not using any other oil).
• Once melted, add the milk to the same bowl along with the pumpkin purée, vinegar, maple syrup, vanilla, salt and ground almonds.
• Sift in the flour, baking powder, bicarbonate of soda, mixed spice and ground ginger.
• Mix well, adding a splash more milk if looking too dry.
• Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin).
• Scatter over pumpkin seeds to decorate, if desired.
• Bake in the oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean.
• Once out the oven, leave to cool on a wire rack before slicing.
• Keeps covered in the fridge for up to a few days - best reheated in the toaster.

GLUTEN-FREE PUMPKIN CREAM CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare 2 loaf pans with cooking spray.
• Beat cream cheese, 3/4 cup sugar, and cornstarch together in a small bowl until creamy and smooth.
• Beat flour blend, pumpkin puree, 1 1/2 cups sugar, eggs, milk, butter, baking powder, cinnamon, and salt together in a large mixing bowl with an electric hand mixer set to Low until you have a thick batter.
• Pour about 1/4 of the batter into the bottom of each prepared loaf pan. Spread 1/2 the cream cheese filling over each batter portion. Divide remaining batter between the two pans and spread into an even layer.
• Bake in the preheated oven until a toothpick inserted into the center of the cake, not the filling, comes out clean, about 1 hour.

GLUTEN FREE PUMPKIN RECIPES: PUMPKIN MUFFINS

Steps:

• Preheat the oven to 375F. Line a standard sized muffin baking pan with paper liners; set aside.
• Add gluten-free flour, sugars, baking soda, salt, and spices to a large mixing bowl. Whisk until combined.
• Add eggs, pumpkin puree, oil and vanilla extract. Mix just until combined.
• Using a spoon or a batter scoop, spoon batter into the muffin liners until ¾ full (about a heaping ¼ cup of batter).
• Bake for 24-28 minutes or until a toothpick inserted into the center of a muffin comes out clean.Cool completely before serving. Store in an airtight container at room temperature for up to four days.