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Basic Pumpkin Bread
Ingredients
Prep Time: 10 Minutes – Start to Finish: 3 Hours 25 Minutes – Makes 16 servings
- 1 box Betty Crocker Gluten Free yellow cake mix
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- ½ cup canola oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 teaspoons gluten-free vanilla
- ½ cup gluten-free semisweet chocolate chips (dairy- and nut-free)
Method
- 1 Heat oven to 350°F
- Grease bottom only of 9 x 5-inch or 8 x 4-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
- Remove loaf from pan; place on cooling rack
- Cool about 2 hours before slicing
- Serving: Calories 200; Total Fat 8g Saturated Fat 1 Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 29g (Dietary Fiber 1g); Protein 1g Exchanges: ½ Starch, 1½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2
- Tip Always read labels to make sure each ingredient is free of allergens that you are sensitive to
- Products and ingredient sources can change
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