Preheat oven to 350 degrees. Line a 9x5 loaf pan with parchment paper.
In a large bowl, combine flour, baking soda, baking powder, salt, pumpkin pie spice and sugar. Mix together and set aside.
1 ¾ Cup Gluten Free 1-to-1 Flour Blend, ¼ teaspoon Baking Soda, 2 teaspoon Baking Powder, ½ teaspoon Salt, 1 ½ teaspoon Pumpkin Pie Spice, 1 Cup Sugar
In a small bowl, whisk the eggs until frothy like soap bubbles.
2 Eggs
Add the oil, vanilla, pumpkin puree and milk to the beaten eggs. Whisk until smooth.
6 Tablespoons Olive Oil, 1 teaspoon Vanilla, 1 Cup Pumpkin Puree, 6 Tablespoons Non Dairy Milk
Pour the wet ingredients into the dry. Fold together with a spatula about 15 strokes until just combined.
Spread batter into prepared pan, it will be thick. Bake in preheated oven for 55-60 minutes until top springs back when gently poked. Allow to cool in the pan for 15 minutes, then remove to cool completely on a wire rack.
For the cream cheese frosting
Combine the cream cheese and butter in the bowl of an electric mixer. Beat until smooth.