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Gluten-free PUMPKIN BREAD, made easy with a gluten-free yellow cake mix ~ plus added pumpkin and spices. You can even brush with a very easy clear CINNAMON GLAZE, if you want.
Gluten-free PUMPKIN BREAD using a cake mix
1 box gluten-free yellow cake mix………….......3 eggs
1 15-oz. can pumpkin puree………………….........1/3 cup vegetable oil
2 tsp. cinnamon………………………………................1/2 tsp. nutmeg
1/4 tsp. cloves……………………………….............…..1/8 tsp. ground ginger
***
Preheat oven to 350. Generously spray a 9” loaf pan with non-stick baking spray (containing flour); set aside.
Beat cake mix, eggs and oil in electric mixer bowl on medium, until smooth and well blended. Slowly beat in pumpkin and spices; mix on low until well blended.
Spread mixture in prepared loaf pan. Give the pan a sharp tap on the counter to break any air bubbles. Bake for about 45-55 minutes, or until a toothpick comes out clean.
Cool on a rack for a few minutes. Then, spread the glaze over the top (making sure to get it in all the cracks and down between the sides of the bread and the pan). Cool completely before slicing.
***
CLEAR CINNAMON GLAZE for cakes and breads
1/2 cup water………………………………………1/4 cup sugar
1/4 cup water………………………………………1 TB corn starch
1/4 tsp. ground cinnamon
Add 1/2 cup water, cinnamon and sugar in a small saucepan, over medium heat (or microwave for 1 minute), stir until sugar dissolves.
Whisk corn starch with 1/4 cup water and pour into the hot mixture on the stove, whisking constantly. Allow mixture to simmer for one to two minutes until it has thickened, then remove the pan from heat. ~or~ whisk the cornstarch mixture into the heated sugar water from microwave. Then microwave for another 30 seconds to thicken the glaze.
Set aside to cool a little, then brush it on the cake or bread.
Store extra in the refrigerator ~ reheat about 25 seconds in microwave to use again.
Gluten-free PUMPKIN BREAD using a cake mix
1 box gluten-free yellow cake mix………….......3 eggs
1 15-oz. can pumpkin puree………………….........1/3 cup vegetable oil
2 tsp. cinnamon………………………………................1/2 tsp. nutmeg
1/4 tsp. cloves……………………………….............…..1/8 tsp. ground ginger
***
Preheat oven to 350. Generously spray a 9” loaf pan with non-stick baking spray (containing flour); set aside.
Beat cake mix, eggs and oil in electric mixer bowl on medium, until smooth and well blended. Slowly beat in pumpkin and spices; mix on low until well blended.
Spread mixture in prepared loaf pan. Give the pan a sharp tap on the counter to break any air bubbles. Bake for about 45-55 minutes, or until a toothpick comes out clean.
Cool on a rack for a few minutes. Then, spread the glaze over the top (making sure to get it in all the cracks and down between the sides of the bread and the pan). Cool completely before slicing.
***
CLEAR CINNAMON GLAZE for cakes and breads
1/2 cup water………………………………………1/4 cup sugar
1/4 cup water………………………………………1 TB corn starch
1/4 tsp. ground cinnamon
Add 1/2 cup water, cinnamon and sugar in a small saucepan, over medium heat (or microwave for 1 minute), stir until sugar dissolves.
Whisk corn starch with 1/4 cup water and pour into the hot mixture on the stove, whisking constantly. Allow mixture to simmer for one to two minutes until it has thickened, then remove the pan from heat. ~or~ whisk the cornstarch mixture into the heated sugar water from microwave. Then microwave for another 30 seconds to thicken the glaze.
Set aside to cool a little, then brush it on the cake or bread.
Store extra in the refrigerator ~ reheat about 25 seconds in microwave to use again.
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