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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.
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Breakfast
Cuisine: Dairy-Free, Gluten-Free
Servings: 1 loaf
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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

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.