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Gluten Free Chocolate Chip Pumpkin Bread

Sometime you need some food that just makes you feel good. This, my friends, was it. My wife, who has Celiac Disease, made this for us and I'm pretty sure I ate the entire thing. When the bread is warm, just put a dollop of peanut butter (brown sugar cinnamon was amazing) on top and go to town.



1 box Betty Crocker™ Gluten Free yellow cake mix
can (15 oz) pure pumpkin
1/2 cup canola oil
teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
teaspoons gluten-free vanilla
1/2 cup gluten-free semisweet chocolate chips (dairy- and nut-free)
Top with Nut Butter Nation Brown Sugar Peanut Butter 


  • 1 Heat oven to 350°F. Grease bottom only of 9x5-inch or 8x4-inch loaf pan with oil.
  • 2 In large bowl, stir all ingredients except chocolate chips until well mixed. Stir in chocolate chips. Spread evenly in pan.
  • 3 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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