Gluten Free Pumpkin Bread Recipe

Name: Gluten Free Pumpkin Bread
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 16 servings
Ingredients: 1 box Betty Crocker* Gluten Free Golden Cake Mix; 1 can (14 oz/398 mL) pure pumpkin (not pie filling); 1/2 cup (125 mL) canola oil; 1 tsp (5 mL) ground cinnamon; 1/2 tsp (2 mL) ground ginger; 1/4 tsp (1 mL) ground cloves; 2 tsp (10 mL) gluten-free vanilla; 1/2 cup (125 mL) gluten-free semisweet chocolate chips (dairy- and nut-free)

Ingredients

1 box Betty Crocker* Gluten Free Golden Cake Mix
1 can (14 oz/398 mL) pure pumpkin (not pie filling)
1/2 cup (125 mL) canola oil
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) ground cloves
2 tsp (10 mL) gluten-free vanilla
1/2 cup (125 mL) gluten-free semisweet chocolate chips (dairy- and nut-free)

PREP TIME 10m	COOK TIME 3h	TOTAL TIME 3h10m
YIELD 16 servings

Instructions

Heat oven to 350ºF.
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 centre comes out clean.
Cool 10 minutes.
Loosen sides of loaf from pan; remove from pan to cooling rack.
Cool about 2 hours before slicing.