Gluten Free Pumpkin Chip Bread

Lately you might have noticed that I have been dabbling a lot in the world of gluten free foods. Now, I am not 100% GF but I am really paying attention to my intake of gluten products. But, I miss those gluten packed comfort foods. This time of year it is pumpkin breads, muffins, cookies, etc. So, I have been trying to experiment a bit. Luckily I shop at Braum’s and I have been using their King Arthur Brand gluten free baking mixes. They are incredible! I have tried other brands that yield a much lesser quality product. But King Arthur has been higher than top notch every try! Here is my take on the classic pumpkin loaf with a twist.

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.