Sunday, October 16, 2011

I Baked and No One Died: Gluten-Free Chocolate Chip Pumpkin Bread

For those of you out there with Celiac or a gluten sensitivity or people who don't eat gluten because of lifestyle choices - you are going to love this fall favorite. In fact, you'll probably love it even if you don't have gluten issues (Mr. Bee did!).

For years I've been the #1 fan of Trader Joes' Pumpkin Bread mix. I seriously have a stock pile in my cupboard, along with 10 cans of pumpkin. So today I finally decided to stop being scared of baking gluten-free and made Gluten-Free Chocolate Chip Pumpkin Bread. And it was seriously the best pumpkin bread (gluten-free or not) that I've ever had. And I'm not a master chef, a top chef, or even a chef.

Here's the details.

Gluten-Free Chocolate Chip Pumpkin Bread Recipe
(from the Namaste Vanilla Cake Mix package)

1 package of Namaste Foods Vanilla Cake Mix (or any GF cake mix)
3 eggs
3/4 cup water
1 cup canned pumpkin
1 cup chocolate chips
1/2 teaspoon pumpkin pie spice (I didn't have pumpkin pie spice, and improvised with a dash of nutmeg, ground cloves and cinnamon)

Heat oven to 350 degrees. Lightly spray a 9x13 pan with non-stick spray
Combine pumpkin, chocolate chips, pumpkin pie spice, eggs, water and mix
Pour batter into pan and bake for 30-35 minutes
*Added bonus - because there is no oil, it's low fat!

Batter Up!

30 minutes to fabulous!

Hope you enjoy as much as I do!


  1. I am definitely going to have to try this sometime! Thanks for sharing :)

  2. I have to try this. I am in charge of the teachers' luncheon at school on Friday and we have a teacher that can't have gluten. I always feel bad because there aren't any desserts for her. Thanks!