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Gluten-Free Pumpkin Bread

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Gluten-Free Pumpkin Bread
  • Prep Time 10 min
  • Total Time 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!

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)

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.
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.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
80
)
Daily Value
Total Fat
8g
13%
(
Saturated Fat
1 1/2g
7%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
150mg
6%
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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