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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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( 2 Ratings)

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Member Reviews ( 3 )

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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)

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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.

EXPERT TIPS

Expert Tips

Always read labels to make sure each ingredient is free of allergens that you are sensitive to. Products and ingredient sources can change.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Got questions? Our experts have the answers. Ask Betty now.

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:

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

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 10/18/2012 11:27:33 AM REPORT ABUSE Kim0516 said:

Rating:

Does anyone know if you wanted to add nuts and raisins instead of the chocolate, would it come out ok? I tend to get migraines from the chocolate, so I try to take it easy on that.

This reply was: Helpful Inspiring

Posted 9/28/2012 9:19:40 AM REPORT ABUSE glutenfreemom2 said:

Rating:

These were so easy to make & a huge hit with the family - I made it into muffins-just cut baking time by about 1/3 so that it was easier to pack in kids' lunches...the boys love them =) Also liked that we didn't have to use an egg substitute on this one...

This reply was: Helpful Inspiring

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.

This reply was: Helpful Inspiring