Gluten-Free Orange Olive Oil Pumpkin Loaf by Kaylie's Healthy Recipes
Make this delicious gluten-free orange olive oil pumpkin loaf with vanilla bean cream cheese frosting by Kaylie's Healthy Recipes using our gluten free all purpose bread flour mix.
1 cup Judee’s Gluten Free Bread Flour Mix
2 tsp baking powder
1.5 tbsp pumpkin pie spice
1/4 tsp salt
1 cup pumpkin purée
1/2 cup olive oil- (highly recommend an orange infused one for that delicious orange flavor)
1 tsp vanilla powder
3/4 cup golden monk fruit sweetener
2 tbsp molasses
1 tbsp gelatin
1 vanilla bean- scraped, just use the seeds (or use Judee’s Vanilla Seeds)
4 oz softened cream cheese
1/4 cup softened butter
1/2 cup powdered monk fruit sweetener
Preheat oven to 350F.
In a large mixing bowl, add wet ingredients for loaf and combine, then add dry ingredients and stir until just mixed- do not over mix.
Pour batter into a bread pan lined with parchment paper and bake on 350F until golden brown on top and cooked through... You will know it's cooked when a knife inserted into the center of the load comes out clean (I suggest checking it at 40-50 minutes and continue cooking as needed). If it browns too much on the top, cover it with tin foil to keep the top from continuing to brown, but keep cooking until baked through.
Once the loaf is done, remove it from the oven and transfer to a cooling rack.
Make frosting by whisking together ingredients for frosting until smooth, then spread on top of loaf and slice!