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Gluten-Free Pumpkin Bread

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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 (6) 7 Reviews
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  • Prep Time 10 min
  • Total Time 3 hr 10 min
  • Servings 16

Ingredients

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)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
80),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
150mg
150%;
Total Carbohydrate
29g
29%
(Dietary Fiber
1g
1%
  Sugars
14g
14%
),
Protein
1g
1%
;
% 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:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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