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Allergen-Friendly Pumpkin Bread

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Allergen-Friendly Pumpkin Bread
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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!
Jan 15, 2018

Ingredients

  • 1 box Betty Crocker™ Gluten Free golden cake mix
  • 2 cups 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)

Steps

  • 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 centre comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool about 2 hours before slicing.

Expert Tips

  • Tip 1
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

200 Calories, 8g Total Fat, 1g Protein, 29g Total Carbs, 14g Sugars

Nutrition Facts

Serving Size: 16
Calories
200
Total Fat
8g
Saturated Fat
1.5g
Trans Fat
0g
Cholesterol
0mg
Sodium
150g
Total Carbs
29g
Dietary Fiber
1g
Sugars
14g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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