Preheat the oven to 350F and line the loaf pan with parchment paper and set aside. Leave some overhang which will help to remove the fully baked pumpkin bread from the pan.

In a medium-sized bowl sift together the gluten-free flour, cornstarch, baking soda, baking powder, and spices.

In a separate large mixing bowl combine the room temperature large eggs, light brown sugar, white sugar, and vanilla extract and whisk together.

Add the oil and pumpkin puree and whisk until smooth and mix until smooth.

Add the dry ingredients to the wet ingredients and mix with a spatula until fully combined.

Transfer the pumpkin bread batter to the prepared loaf pan. Use a spatula, spoon, or small offset to smooth it out evenly.

Bake at 350F for 40-55 minutes. The loaf is done when it is golden brown and a toothpick or cake tester inserted in the center comes out clean.

Allow for it to cool in the pan for 10 minutes. Then remove it from the loaf pan, transfer it to a cooling rack and allow it to cool completely.

Combine the room temperature butter, cream cheese, maple syrup, salt, and vanilla in a mixing bowl and mix until light and fluffy.

Carefully add the powdered sugar – I recommend doing this in two steps (powdered sugar has a mind on its own). Mix until light and fluffy

Once the gluten-free pumpkin bread is fully cooled, place it on a plate or serving platter plate and top with the cream cheese frosting. Using an offset or the back of a spoon, smooth out the maple cream cheese frosting only frosting the top of the bread. Using a serrated knife, slice the pumpkin bread into thick slices and serve.