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Monday, September 30, 2013

Semi-Homemade Gluten Free Pumpkin Bread

Betty Crocker came up with an easy and Semi-homemade pumpkin bread. In the honor of the leaves finally changing colors, and just in case you haven't gotten sick of pumpkin flavored everything.  Here is the Betty Crocker recipe that is so easy and sounds so good.


1 box Betty Crocker® Gluten Free yellow cake mix

1 can (15 oz) pure pumpkin

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)

Heat oven to 350°F. Grease bottom only of 9x5-inch or 8x4-inch loaf pan with oil.
2In large bowl, stir all ingredients except chocolate chips until well mixed. Stir in chocolate chips. Spread evenly in pan.

3Bake 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.

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