pumpkin bread with cake mix (gluten free option)
This easy pumpkin bread with cake mix is the perfect fall dessert. It’s made with just a few simple ingredients and is ready in no time. The pumpkin puree gives the bread a moist and flavorful texture, and the chocolate chips add a delicious sweetness. This bread is perfect for a quick weeknight dessert or a fall tailgate or party. It’s also a great option for Thanksgiving dessert.This is a gluten free recipe since it uses gluten free cake mix. If you are not gluten free you can use any cake mix you want! You can make sure this is a vegan recipe and dairy free recipe by making sure your cake mix is also vegan! This is a nut free recipe as well.
Ingredients
- 1 package 15.25 ounces gluten free chocolate cake mix
- 1 1/4 cup canned pumpkin puree
- 2 tablespoons avocado oil or any neutral oil you have
- 1/2 cup chocolate chips or dairy free chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Line a 9×5 inch loaf pan with parchment paper.
- In a large bowl, combine the cake mix, pumpkin puree, and whatever oil you are using.
- Mix until well combined.
- Stir in the chocolate chips or dairy free chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Notes
To serve: The easy pumpkin bread with cake mix can be served at room temperature or slightly warmed. It can be sliced and served with butter, cream cheese, or your favorite spread. It can also be toasted and served with a drizzle of maple syrup or honey.
Store in the fridge: The pumpkin bread can be stored in an airtight container in the fridge for up to 3 days. To prevent the pumpkin chocolate chip bread from drying out, wrap it tightly in plastic wrap before storing it in the fridge.
Store in the freezer: The easy pumpkin bread with cake mix can be stored in an airtight container in the freezer for up to 3 months. To prevent the bread from drying out, wrap it tightly in plastic wrap and then foil before storing it in the freezer.
Reheat: To reheat the chocolate chip bread, remove it from the fridge or freezer and let it thaw at room temperature for 30 minutes. Then, slice the bread and place it on a baking sheet. Bake in a preheated oven at 350 degrees F (175 degrees C) for 10-15 minutes, or until heated through. You can also microwave it until it is warm.
Tried this recipe?Let me know how it was!