Happy fall y’all!!
It is officially the first weekend of fall 2018 and I am loving it. The weather last weekend was 90 and humid and I was just over it!! I love living in Minnesota and getting to experience all four seasons – it makes me appreciate all the little things each one has to offer. Fall is my favorite!
This is the easiest pumpkin bread (and can easily be made into muffins as well)! Making the muffin version will cut down the bake time significantly. If you prefer a quicker version then just pour the batter into a lined muffin tin and bake for 20-25 minutes.
The recipe calls for a boxed cake mix and I’ll be honest here that I have made this A LOT trying to get them just right. I’ve tried nearly all the gluten-free box mixes on the market: Betty Crocker, Pamela’s, Aldi, Simple Mills, etc. My favorite store-bought mix is from Betty Crocker and can be found at most large grocery stores (including Target). My least favorite of them all for this particular recipe was the Pamela’s vanilla cake mix. The vanilla made it too sweet and hid the pumpkin flavor.
Don’t worry about this being made with a store-bought cake mix; that’s what makes it so easy! The ingredients in the boxed cakes are pretty simple and not that different than what you might mix yourself at home. Pumpkin is also full of fiber, potassium and vitamin C so I really feel like adding all those healthy nutrients overpowers the “cake” part of it. 😉
Let’s talk about frosting! I love a simple cream cheese glaze to drizzle over the top of this. It’s super simple and would make a wonderful topping on cinnamon rolls, french toast, or even pancakes. Ooh, how about as a fruit dip? YES! I’ve included the recipe for the glaze right under the recipe below.
Next time you’re at the grocery store, pick up a box of gluten-free yellow cake mix and a can of pumpkin. You probably have all the other ingredients at home already!! And be sure to let me know what you think of this recipe.
Gluten-Free Pumpkin Bread
Ingredients
- 1 Box Gluten-Free Yellow Cake Mix
- 1 Can Canned Pumpkin
- 3 Eggs
- 1/2 Cup Avocado Oil - (or vegetable oil)
- 1 Teaspoon Baking Soda
- 2 Teaspoons Cinnamon
Instructions
- Preheat oven to 350° Fahrenheit.
- Mix all ingredients together until batter is smooth.
- Grease (or line with parchment paper) a standard loaf pan. Pour batter into pan.
- Bake between 1 hour to 1 hour 15 minutes, or until a skewer comes out clean.
- Cool completely and frost with cream cheese glaze.
- Store in refrigerator.
Notes
- 2 ounces cream cheese (or ¼ of a block)
- 1 tablespoon milk
- ½ cup powdered sugar
- Mix all ingredients until well-combined and drizzle over the bread/muffins. Add more milk if you'd like a thinner glaze.
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Hi Kari,
Thank you, thank you, thank you! My 11-year-old daughter was recently diagnosed with Celiac’s Disease. A friend of mine sent me a link to your website and as I read your story and perused your recipes, I wanted to try something simple for her first and your pumpkin bread was it! It was not only EASY to make but it was moist and delicious too! Granted, we did add some chocolate chips into the batter as well but that just made the results even more scrumptious! Thank you for sharing your recipes and for helping all those who are “new” to this new lifestyle have an array of delicious recipes to try! Thank you!