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
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)
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.