Pictured above is everything you will need for the most delicious gluten free pumpkin bread!!!
Below are the measurements:
1 box Betty Crocker Gluten Free Yellow Cake Mix
1 15oz. can Pure Pumpkin
1/2 cup Canola Oil
1tsp. Ground Cinnamon
1/2 tsp. Ground Ginger
1/2 tsp. Ground Ginger
1/2 tsp. Ground Cloves
2 tsp. Vanilla
Directions:
Preheat your oven to 350 degrees.
Grease the bottom of 9x5 inch (55 to 65 minutes) OR 8x4 inch (60 to 70 minutes) loaf pan with oil (I used parchment paper).
In a large bowl, stir all ingredients together.
Pour and spread evenly in pan and cook designated time, or until toothpick inserted in center comes out clean.
Let stand for 10-15 minutes before removing from pan to cool off.
Let cool for 2 hours before slicing (this is the hardest part)!
To me, it tastes the best with cream cheese frosting slathered on top! Another option could be to bake in semisweet chocolate chips, you just add them in right before you bake!
Enjoy!!!
3 comments:
Hi Jenni! I am so excited to try this! We are gluten, egg and dairy free at our house. We miss this special treat. I had a question--in your picture you show ginger, but the recipe doesn't have an amount for it. Do you use it and how much?
Update so that it shows the ginger! Oops!
Thank you so much! Yay! xo
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