Preheat oven to 350F. Prepare a bread pan with a piece of parchment paper fitted like a sling. Spray with cooking spray.
To a medium bowl add flour, baking soda, pumpkin spice, and salt. Stir with a whisk and set aside.
2 cups gluten free flour, ¾ teaspoon baking soda, ½ teaspoon salt, 1 tablespoon pumpkin spice
Add brown sugar and coconut oil to a large bowl and whisk until well blended. Add eggs one at a time and whisk well. Add in the applesauce, yogurt, and molasses and whisk until blended.
1 cup brown sugar, 2 large eggs, ¼ cup coconut oil, 2 tablespoon molasses, ½ cup applesauce, ½ cup Greek yogurt
Add the dry ingredients in three parts, until just blended. Spoon the batter into the prepared bread pan.
Bake at 350F for 55-60 minutes or until a toothpick comes out clean. Cool for 5 minutes in the pan then lift the parchment sling out to fully cool on a cooling rack.
Combine cream cheese frosting ingredients in a small bowl and evenly spread over the cooled loaf.
4 oz. cream cheese, 1-2 tablespoon milk, 2 tablespoon powdered sugar