Iced Pumpkin Bread (Gluten free and vegan

• Vegan
• Gluten free

• Produce

  • 1/2 tsp Ginger
  • 3/4 cup Pumpkin puree, pure

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 1/2 cup Cane sugar, organic
  • 1 1/4 tsp Cinnamon
  • 1 cup Confectioners' sugar
  • 2 cups King arthur multi purpose gluten free flour blend
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 3/8 cup Canola oil, organic

• Liquids

  • 1/3 cup Water

Found on theprettybee.com

Description

Ingredients

• 2 cups King Arthur Multi Purpose Gluten Free Flour Blend (can use all purpose flour or another gluten free flour blend)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• 1¼ teaspoon cinnamon
• ½ teaspoon ginger
• ½ cup organic cane sugar
• ½ cup light brown sugar
• ⅜ cup organic canola oil (coconut oil is also fine)
• ¾ cup pure pumpkin puree
• 1 teaspoon vanilla extract
• ¼ cup water
• 1 cup confectioners sugar, sifted
• 2-4 teaspoons of water

Directions

• Preheat the oven to 350 degrees. Place parchment paper in a 9x5 loaf pan so that it hangs over the sides.*
• Whisk together the first nine ingredients in a mixing bowl.
• Add the oil, pumpkin puree, vanilla extract, and water. Stir well.
• Spoon the batter into the prepared loaf pan. Smooth out the top with the back of a spoon.
• Bake at 350 degrees for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan.
• Once cool, use the sides of the parchment paper to lift the bread out of the pan and place on a wire baking rack over a piece of parchment paper.
• Whisk together the confectioners sugar and water. (Start with 2 teaspoons of water, and add more if needed). Drizzle the glaze over the loaf. Enjoy!