GLUTEN-FREE PUMPKIN BREAD

Gluten-Free Pumpkin Bread image

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!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 3h10m

Yield 16

Number Of Ingredients 8

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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)

Steps:

Heat oven to 350°F. Grease bottom only of 9x5-inch or 8x4-inch loaf pan with oil.
In large bowl, stir all ingredients except chocolate chips until well mixed. Stir in chocolate chips. Spread evenly in pan.
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 Facts : Calories 200, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 14 g, TransFat 0 g