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Allergen-Friendly Pumpkin Bread

allergen-friendly pumpkin bread
Allergen-Friendly Pumpkin Bread
  • Prep 10 min
  • Total 3 hr 10 min
  • Servings 16

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! ...MORE + LESS -

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

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  • 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

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

Nutrition Information

Nutrition Facts

Serving Size: 16
Calories
200
% Daily Value
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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