Gluten Free Pumpkin Chip Loaf

Gluten Free Pumpkin Chip Loaf

1 package King Arthur Gluten Free Yellow Cake Mix

1 (15 ounce) can pumpkin puree

3/4 cup canola oil

5 eggs

1 tablespoon pumpkin pie spice

1/2 cup cornstarch

1/2 teaspoon baking soda

1 teaspoon vanilla

1/2 cup chocolate chips

1/2 cup chopped pecans

Vanilla frosting

1/2 teaspoon vanilla

Preheat oven to 325 degrees. Spray 2 loaf pans well with nonstick cooking spray. Set aside.

Combine the yellow cake mix with the pumpkin pie spice, cornstarch and baking soda. Using a spatula stir in the eggs and canola oil. Mix well till there are no lumps. Add in the chocolate chips stirring well. Equally pour the batter into the baking pans. Sprinkle with pecans and bake for 50-55 minutes or until baked through. Allow to cool and then remove from pan. In a small bowl mix in the cinnamon into the frosting and then warm in the microwave for 15 seconds. Drizzle over the top of the loafs.