Fall is finally here and so is some great fall baking. One of my absolute favorite fall flavors is pumpkin. I enjoy everything from pumpkin scones to pumpkin muffins to pumpkin spice lattes. My favorite flavor of bread to make is by far pumpkin. Recently Ihave started to go gluten free and have been looking for some new recipes to try. As I was looking I came across this Betty Crocker Chocolate Chip Pumpkin Bread that I new I just had to give a try! Below you will find the recipe as well as what I thought of it!
Chocolate Chip Pumpkin Bread Recipe
1 box Gluten Free Betty Crocker 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
This recipe is not only gluten-free but dairy free, nut free, and egg free as well!
Overall I thought this was a great recipe. I was a little worried when making it gluten-free because some times gluten-free desserts don’t have the same taste that you expect them to have. It was super moist and I can definitely see myself making it again some time in the future!
The finished product!