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!

Gluten-Free Pumpkin Bread

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    box Betty Crocker™ Gluten Free yellow cake mix

  • 1

    can (15 oz) pure pumpkin

  • ½

    cup canola oil

  • 1

    teaspoon ground cinnamon

  • ½

    teaspoon ground ginger

  • ¼

    teaspoon ground cloves

  • 2

    teaspoons gluten-free vanilla

  • ½

    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.


Nutrition

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