Gluten Free Pumpkin Bread Recipe

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)

Preparation

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.

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