Gluten-Free Pumpkin Bread

For the Pumpkin Bread

Preheat oven to 400 degrees Fahrenheit

Grease a bread pan, then lightly dust with flour to prevent sticking

In a large bowl, combine the flour, pumpkin spice, baking powder, baking soda, and salt

In another bowl, use an electric mixer to combine the butter and cane sugar

Next, add the canned pumpkin, eggs, and vanilla extract

Beat for one minute until smooth

Slowly add the dry ingredients, mixing until thoroughly combined

Pour the batter into the bread pan and bake for 45 minutes

Allow them to cool for 15 minutes before removing the loaf from the pan

Cool the bread on a wire rack for one hour

For the Frosting

Allow the cream cheese and butter to come to room temperature before using an electric mixer on medium speed to beat together 

Once combined, about two minutes, reduce the speed to medium and sift in the powdered sugar 

Beat for two minutes until smooth and creamy, then add the greek yogurt, vanilla extract and sea salt

Use the electric mixer to combine until light and fluffy, about 3 minutes 

Place in the refrigerator for 20 minutes before frosting 

Frost then garnish with crumbled pecans

Slice, serve & enjoy!