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Gluten Free Pumpkin Bread

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  • Prep 10 min
  • Total 3 hr 10 min
  • Servings 16
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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!
Nov 28, 2011
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Ingredients

  • 1 box Betty Crocker* Gluten Free Golden Cake Mix
  • 1 can (14 oz/398 mL) pure pumpkin (not pie filling)
  • 1/2 cup (125 mL) canola oil
  • 1 tsp (5 mL) ground cinnamon
  • 1/2 tsp (2 mL) ground ginger
  • 1/4 tsp (1 mL) ground cloves
  • 2 tsp (10 mL) gluten-free vanilla
  • 1/2 cup (125 mL) gluten-free semisweet chocolate chips (dairy- and nut-free)

Steps

  • 1
    Heat oven to 350ºF. 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.

     
  • Tip 2
    Allergen Free?  Always read labels to make sure each ingredient is free of allergens that you are sensitive to. Products and ingredient sources can change.

Nutrition Information

No nutrition information available for this recipe
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