Gluten-Free Pumpkin Bread
A sweet and simple fall treat! This recipe can also be made into muffins! Just cut the cook time down to 22-25 minutes.
Servings: 1 loaf
- 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
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.
Cream Cheese Frosting/Glaze
- 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.