Ingredients
Loaf
¾ Cup Gluten-Free All-Purpose Flour
1 Cup Organic Cane Sugar
1 Tsp Bob's Red Mill Baking Soda
½ Tsp Organic Cinnamon or Pumpkin Pie Spice
½ Tsp Organic Vanilla Extract
1 Cup Fresh Pumpkin or ½ Can Organic Pumpkin Puree
3 Large Organic Eggs or Substitute
Sprinkle on Loaf
¼ Cup Organic Cane Sugar
½ Tsp Organic Cinnamon
Icing
1 Package or 8 Oz. Organic Light Cream Cheese
2 Tbs Organic Unsalted Butter
1 Tsp Organic Vanilla Extract
1 Cup Organic Powdered Sugar
Directions
1. Preheat your oven to 350 degrees.
2. Mix dry ingredients together, then mix in eggs and pumpkin.
3. Line a medium-sized baking sheet with parchment paper for best results or heavily coat with oil to prevent sticking.
4. Pour pumpkin mixture evenly onto lined pan and bake for 10 to 15 minutes.
5. Prepare to transfer pumpkin loaf onto cup towel or parchment paper immediately after removing from oven. You can sprinkle cinnamon and sugar mixture onto a cup towel and flip loaf onto the towel or sprinkle the cinnamon-sugar mixture onto the exposed side of the loaf immediately after removing it from the oven and prior to inverting it onto the cup towel or parchment paper.
6. Once the loaf is inverted remove the baking sheet, peel off the parchment paper, and sprinkle the remaining cinnamon-sugar mixture on the loaf.
7. Using the cup towel or parchment paper roll the loaf and allow it to cool completely in the refrigerator for at least an hour or freezer for a shorter cooling time.
8. While waiting for the rolled loaf to cool, prepare the icing. Beat cream cheese, butter, and vanilla extract together, then add powdered sugar and blend until smooth.
9. Once the loaf is cool, unroll and spread the icing evenly onto the inside of the loaf, leaving a half-inch or less margin on all sides.
10. Roll the loaf back up and slice the “ugly” ends off prior to wrapping it with plastic wrap for storage and further cooling. This roll makes ten slices, including the "ugly" ends or eight pretty slices.