Gluten-Free Pumpkin Olive Oil Bread (w/Salted Cinnamon Caramel Frosting)

For bakers,Fall can mean only one thing: Pumpkin season 🎃. With Thanksgiving right around the corner, I’ve spent the week experimenting different pumpkin-varied recipes. My conclusion? This is one you ought to try...

F O R T H E C A K E — you will need :

(Dry) ingredients -

* 1 3/4 cups GF flour (If Bob's Redmill, don't forget to add Xanthan Gum!)

* 1/2 cup brown sugar (or coconut)

* 1 tbsp cinnamon

* 1 tsp nutmeg OR allspice (team nutmeg)

* 1 1/4 tsp baking powder

* 1 tsp baking soda

* 1/2 tsp salt

(Wet) ingredients -

* 2/3 cup EVOO

* 1 cup canned pumpkin

* 1/3 cup maple syrup (or agave)

* 3 large eggs

* 1 tbsp vanilla

F O R T H E F R O S T I N G — you will need :

* 2 sticks unsalted butter

* 1 lb confectioners sugar

* 1 tbsp vanilla

* 1 tbsp cinnamon

* 1 tsp salt

* 4 tbsp caramel sauce

* 4 tbsp Heavy cream

T O M A K E — Here’s what you do:

- Preheat oven to 350 degrees F

- Combine all dry ingredients, set aside

- Combine all wet ingredients, set aside

- Combine dry + wet and transfer to greased baking sheet

- Bake 20 mins until top is browned, let cool

- While cake cools, whip butter in a stand mixer for 5 minutes until light and fluffy. Add salt, vanilla, cinnamon, caramel. Add heavy cream by the tbsp for desired consistency.

- Frost, cut, eat & enjoy😎

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