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Gluten-Free Pumpkin Bread

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By Betty Crocker Kitchens
Updated Nov 16, 2011
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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!

Gluten-Free Pumpkin Bread

  • Prep Time 10 min
  • Total 3 hr 10 min
  • Servings 16
  • Ingredients 8
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease bottom only of 9x5-inch or 8x4-inch loaf pan with oil.
  • Step 
    2
    In large bowl, stir all ingredients except chocolate chips until well mixed. Stir in chocolate chips. Spread evenly in pan.
  • Step 
    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.

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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