Gluten-Free Pumpkin Bread

Gather everyone around the table to enjoy this moist and delicious pumpkin bread. Made with no nuts, no dairy, no eggs, and no gluten--no kidding!

Photo by Anthony N.
Adapted from bettycrocker.com

PREP TIME

10

minutes

TOTAL TIME

190

minutes

SERVINGS

16

servings

PREP TIME

10

minutes

TOTAL TIME

190

minutes

SERVINGS

16

servings

Adapted from bettycrocker.com

Ingredients

  • 1

    box Betty Crocker™ Gluten Free yellow cake mix

  • 1

    can (15 oz) pure pumpkin

  • 1/2

    cup canola oil

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground ginger

  • 1/4

    teaspoon ground cloves

  • 2

    teaspoons gluten-free vanilla

  • 1/2

    cup gluten-free semisweet chocolate chips (dairy- and nut-free) - optional

Directions

1 Heat oven to 350°F. Grease bottom only of 9x5-inch or 8x4-inch loaf pan with oil. 2 In large bowl, stir all ingredients except chocolate chips until well mixed. Stir in chocolate chips. Spread evenly in pan. 3 Bake 9-inch loaf 55 to 65 minutes, 8-inch loaf 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool about 2 hours before slicing.

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