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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!
Updated Nov 16, 2011
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Ingredients

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 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Always read labels to make sure each ingredient is free of allergens that you are sensitive to. Products and ingredient sources can change.
  • tip 2
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

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

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
80
Total Fat
8g
13%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
150mg
6%
Potassium
75mg
2%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
5%
Sugars
14g
Protein
1g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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