Pumpkin Cake/Bread GF. 

Where taste means everything. . Our cartons are made using 100% wind energy. . Certified gluten-free. Check out our other mixes & flours: Chocolate Cake, Sandwich Bread and Rolls, Sugar Cookies, Whole Grain Sandwich Bread, Pizza Crust & French Bread, Pastry Flour, Whole Grain All Purpose Flour, Bagels & Donuts. Manufactured at a dedicated facility free of gluten, dairy, soy, eggs, and nuts. For more recipes using this mix visit: Made in the USA.

Instructions: You Will Need: 3 large eggs or (Egg Free: omit eggs. Add 3 tbsp water) egg free, 3/4 cup oil, 1-1/3 cups canned pumpkin. 

Heat: oven to 350 degrees. Spray two 9-inch cake pans or 32 cupcake wells, or 2 large bread loaf pans with non-stick spray. 

Mix: cake mix, eggs, oil and pumpkin on low speed for 1-2 minutes. 

Bake: at 350 degrees. Cake for 25-30 minutes. Cupcakes for 15-20 minutes. 

Cool before frosting. Yield: Two 9 inch cakes, 3 dozen cookies or 2 large bread loaves. 

High altitude - increase time 5-10 minutes.