Gluten-Free Pumpkin Bread

Step 1

In a large mixing bowl, add the eggs and sugar, and cream together until light and fluffy.

Step 2

Add the brown sugar, orange zest, canned pumpkin, oil, and vanilla, and blend well.

Step 3

In the middle of the pumpkin/egg mixture, add the flour, baking powder, baking soda, cinnamon, allspice, and salt, and blend the dry ingredients together right on top of the pumpkin mixture, and then blend the flour and spices into the pumpkin mixture until well blended

Step 4

Set mixture aside, and butter the bottom and sides of two loaf pans generously with butter, and then flour the pans, tapping out any excess flour.

Step 5

Evenly divide the batter between the two pans, and spread the batter out with a spoon.

Step 6

Place the pans in the oven at 350 degrees, and bake for about 50 minutes to one hour, or until a toothpick inserted in the center comes out clean.  When done, remove to wire racks to cool.

Step 7

In the mixing bowl of a stand mixer, cream the cream cheese and half of the heavy cream until smooth

Step 8

Add the Maple syrup, vanilla, and cinnamon, and blend well

Step 9

Add the powdered sugar, a little at a time, alternating with the heavy cream, and blending between additions.

Step 10

Scrape down the sides of the mixing bowl, and blend until the frosting is smooth and creamy.

Step 11

When pumpkin bread is cool, spoon the Frosting over the loaves of bread, and allow to sit.

Step 12

Refrigerate until time to serve.  When ready to serve, slice, add a little more Frosting if desired, and Enjoy!