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Recipe

Gluten Free 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!

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PREP TIME 10 Min
TOTAL TIME 3 Hr 10 Min
SERVINGS 16

1: box 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)

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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 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.

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Nutrition Information:

1 Serving (1 Serving)

Calories 200

(Calories from Fat 80),

Total Fat 8g

(Saturated Fat 1 1/2g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 150mg;
Total Carbohydrate 29g

(Dietary Fiber 1g,
Sugars 14g),

Protein 1g;

Percent Daily Value*:

Vitamin A 80 %;
Vitamin C 0 %;
Calcium 0 %;
Iron 4 %;

Exchanges:

1/2 Starch;
0 Fruit;
1 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Posted 11/12/2011 6:51:53 AM REPORT ABUSE Doralyn said:

Rating:

I've made this puumpkin bread numerous times this year - I do add an egg - and anyone who's had it have no idea that it is gluten free. This bread is eaten very quickly as everyone goes back for another piece. It is moist, nutrious and delicious. It is very, very easy to make.

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