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Gluten-Free Pumpkin Bread
Gluten-Free Pumpkin Bread
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Prep Time:
10 minutes
Total Time:
3 hours 10 minutes
Gather around for this incredible pumpkin bread that's moist and delicious, free of nuts, dairy, eggs, and gluten.
Ingredients:
  • 1 box (15 oz) 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)
Instructions:
  • Preheat oven to 350°F and generously grease the bottom of a 9x5-inch or 8x4-inch loaf pan with oil.
  • Combine all the ingredients in a large bowl, excluding the chocolate chips. Gently fold in the chocolate chips. Transfer the mixture to the pan, spreading it evenly.
  • Bake a 9-inch loaf for 55 to 65 minutes or an 8-inch loaf for 60 to 70 minutes, until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then gently remove the loaf from the pan to a wire rack. Allow it to cool for about 2 hours before slicing.

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