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
Ingredients
- 1 box (15 oz) 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)
Instructions
-
Step1Heat oven to 350°F. Grease bottom only of 9x5-inch or 8x4-inch loaf pan with oil.
-
Step2In large bowl, stir all ingredients except chocolate chips until well mixed. Stir in chocolate chips. Spread evenly in pan.
-
Step3Bake 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
2Tips from the Betty Crocker Kitchens
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