25+ Must-Try Holiday Gluten-Free Betty Crocker Recipes to Celebrate

The holiday season is a time for family gatherings, festive feasts, and, of course, delicious treats.

For those with gluten sensitivities or those who prefer gluten-free options, finding the perfect recipes can be a challenge.

Thankfully, Betty Crocker has a fantastic collection of gluten-free recipes that allow you to enjoy all the flavors of the holidays without the worry.

From rich, spiced breads to decadent cookies and cozy muffins, these recipes are both easy to make and perfect for your holiday celebrations.

In this blog post, we’ve gathered over 25 of the best gluten-free Betty Crocker holiday recipes, so you can indulge in festive flavors while sticking to your dietary needs.

Whether you’re looking for a tasty snack to bring to a holiday party, a comforting bread to serve at breakfast, or a mouthwatering dessert to round out your holiday meal, this list has something for everyone.

With Betty Crocker’s trusted gluten-free recipes, you can savor the season and create memories around the table, no matter your dietary preferences.

25+ Must-Try Holiday Gluten-Free Betty Crocker Recipes to Celebrate

The holidays are all about joy, togetherness, and sharing wonderful meals with loved ones.

With these 25+ gluten-free Betty Crocker recipes, you can enjoy a delicious, worry-free holiday season.

From baked goods like gluten-free pumpkin bread to savory dishes that will delight your guests, Betty Crocker makes it easy to create dishes everyone will love.

Whether you’re hosting a holiday gathering or looking for new recipes to try, these gluten-free options will ensure your celebrations are filled with warmth, flavor, and unforgettable moments.

So, roll up your sleeves, grab your ingredients, and get ready to bake your way to a festive, gluten-free holiday season!

Gluten-Free Betty Crocker Holiday Sugar Cookies

These holiday sugar cookies are a classic favorite made gluten-free without compromising on flavor or texture. With the perfect balance of sweetness and a light, crisp bite, they’re perfect for decorating with festive icing or sprinkles. Whether you’re hosting a holiday gathering or baking for a cookie exchange, these gluten-free sugar cookies will bring cheer to every celebration.

Ingredients:

• 2 1/4 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 cup butter, softened
• 1 1/2 cups sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 2 tbsp colored sugar (optional for decoration)

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, and baking powder. Set aside.
3. In a large bowl, beat the butter and sugar until light and fluffy.
4. Add the egg, vanilla extract, and almond extract, and beat until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until the dough forms.
6. Scoop tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheets. Flatten each ball slightly with a fork or your fingers.
7. If desired, sprinkle with colored sugar.
8. Bake for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free sugar cookies are perfect for spreading holiday cheer. Their sweet, buttery flavor and crisp texture make them a hit with family and friends alike. With endless decoration possibilities, you can customize them for any festive occasion, ensuring that they become a cherished part of your holiday traditions.

Gluten-Free Betty Crocker Holiday Gingerbread Cookies

These gluten-free gingerbread cookies bring the warm, spicy flavors of the season into every bite. With a perfect blend of cinnamon, ginger, and molasses, they are a must-have for any holiday cookie platter. Whether you’re baking them to decorate or simply enjoy their comforting aroma, these cookies will surely become a holiday staple.

Ingredients:

• 3 cups gluten-free all-purpose flour
• 1 tbsp ground ginger
• 1 tbsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, ginger, cinnamon, cloves, baking soda, and salt.
3. In a separate large bowl, beat together the butter and brown sugar until smooth and creamy.
4. Add the egg, molasses, and vanilla extract, mixing until combined.
5. Gradually add the dry ingredients into the wet ingredients, mixing until a dough forms. If the dough is too sticky, add a bit more flour until it is manageable.
6. Roll the dough between two sheets of parchment paper to about 1/4-inch thickness. Cut out desired shapes using cookie cutters.
7. Place cookies onto the prepared baking sheets and bake for 8-10 minutes, or until the edges are firm. Let cool completely on a wire rack.
8. Optional: Decorate with royal icing or colored sugar.

These gluten-free gingerbread cookies are a perfect treat to enjoy throughout the holidays. Their rich, spiced flavor and chewy texture make them a beloved classic, whether you’re baking with the family or gifting them to friends. With their versatility in decoration, these cookies can be personalized for any festive occasion, adding a special touch to your holiday celebrations.

Gluten-Free Betty Crocker Holiday Cranberry Orange Muffins

These gluten-free cranberry orange muffins are bursting with the flavors of the holiday season. The tartness of cranberries paired with the brightness of fresh orange zest makes these muffins a refreshing and festive breakfast or snack. They’re quick to make and perfect for gifting, or as a delicious treat for your holiday brunch.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup butter, softened
• 1 cup buttermilk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp orange zest
• 1 1/2 cups fresh cranberries (or frozen, thawed)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and baking soda.
3. In a separate bowl, beat together the butter, buttermilk, eggs, vanilla extract, and orange zest.
4. Gradually add the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix.
5. Gently fold in the cranberries.
6. Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These gluten-free cranberry orange muffins are the perfect combination of sweet and tart, offering a bright burst of citrus flavor alongside the seasonal zing of cranberries. They’re easy to make and ideal for holiday mornings or as a delightful gift. Their light, fluffy texture and festive appeal will undoubtedly make them a new favorite for your gluten-free holiday baking!

Gluten-Free Betty Crocker Holiday Chocolate Peppermint Cookies

These gluten-free chocolate peppermint cookies are a decadent holiday treat with a rich chocolate flavor and a refreshing burst of peppermint. Perfect for the holiday season, they’re easy to make and sure to impress your guests. With a smooth, chewy texture and a touch of minty freshness, these cookies are a festive addition to your holiday cookie platter.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1/2 cup dark chocolate chips
• Crushed peppermint candies (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar until smooth and creamy.
4. Add the egg, vanilla extract, and peppermint extract, and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips.
7. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets and slightly flatten each cookie.
8. Bake for 8-10 minutes, or until the cookies are set. Remove from the oven and sprinkle crushed peppermint candies on top while they’re still warm.
9. Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

These gluten-free chocolate peppermint cookies combine the indulgence of rich chocolate with the crisp, cool flavor of peppermint, making them a perfect holiday treat. Their chewy texture and delightful topping of crushed peppermint make them a fun addition to your holiday baking. These cookies are a great way to add a festive twist to your holiday traditions while accommodating gluten-free diets.

Gluten-Free Betty Crocker Holiday Pumpkin Bread

This gluten-free pumpkin bread is a comforting and aromatic treat for the holidays. With the rich flavor of pumpkin, warm spices like cinnamon and nutmeg, and a moist, tender texture, it’s perfect for breakfast, snacks, or as a thoughtful gift. Whether served at a holiday brunch or wrapped as a gift, this pumpkin bread will surely be a seasonal favorite.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 can (15 oz) pure pumpkin puree
• 1/2 cup milk
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, beat the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, mixing well after each addition.
5. Stir in the pumpkin puree, milk, and vanilla extract.
6. Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free pumpkin bread is a perfect way to enjoy the flavors of the season in a tender, moist loaf. The combination of pumpkin and warm spices creates a comforting aroma that fills the kitchen and makes it a favorite treat for holiday gatherings. Whether enjoyed with a cup of coffee or wrapped as a gift, this bread will be a welcomed addition to your gluten-free holiday recipes.

Gluten-Free Betty Crocker Holiday Eggnog Bread

This gluten-free eggnog bread is a rich and festive treat that captures the essence of the holiday season. The creamy, spiced flavor of eggnog, combined with the moist texture of the bread, creates a delightful dessert that’s perfect for any holiday celebration. Ideal for gifting or serving at family gatherings, this bread is a seasonal favorite that everyone can enjoy.

Ingredients:

• 2 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 cup eggnog (store-bought or homemade)
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, beat the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, mixing well after each addition.
5. Stir in the eggnog and vanilla extract.
6. Gradually add the dry ingredients into the wet ingredients, mixing until just combined. If desired, fold in the chopped walnuts or pecans.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free eggnog bread is the perfect way to celebrate the holiday season. Its spiced, creamy flavor and tender texture make it a standout dessert at any gathering. Whether shared with loved ones or given as a holiday gift, this bread will add a festive touch to your holiday baking repertoire. Enjoy a slice with a cup of hot cocoa or coffee for the ultimate holiday treat!

Gluten-Free Betty Crocker Holiday Almond Joy Cookies

These gluten-free Almond Joy cookies bring together the flavors of chocolate, coconut, and almonds in a chewy, satisfying cookie. Inspired by the popular candy bar, this treat is a wonderful holiday indulgence. With a sweet, coconut-packed base, a hint of chocolate, and a crunchy almond topping, these cookies are sure to be a crowd-pleaser at any holiday gathering.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup shredded coconut
• 1/4 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup whole almonds

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, shredded coconut, cocoa powder, baking soda, and salt.
3. In a large bowl, beat the butter and brown sugar until smooth and creamy.
4. Add the egg and vanilla extract, and beat until combined.
5. Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips.
7. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the baking sheet and gently press one almond into the center of each cookie.
8. Bake for 10-12 minutes, or until the edges are golden and the cookies have set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These gluten-free Almond Joy cookies combine all the best elements of the iconic candy bar: chocolate, coconut, and almonds. With their chewy texture and rich flavors, they’re a fun and festive way to celebrate the holidays. Whether served at a cookie exchange or packed as a gift, these cookies are sure to be a favorite with everyone.

Gluten-Free Betty Crocker Holiday Cinnamon Roll Bread

This gluten-free cinnamon roll bread is the perfect mix between a soft, buttery cinnamon roll and a moist, fluffy loaf of bread. It’s packed with layers of cinnamon and sugar, creating a swirl of sweetness with every bite. This bread makes an excellent breakfast or dessert for holiday mornings or gatherings, offering all the indulgence of cinnamon rolls without the hassle of rolling and cutting.

Ingredients:

• 2 1/2 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1/2 cup milk (dairy or dairy-free)
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup brown sugar, packed
• 1 tbsp ground cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
3. In a large bowl, beat together the butter, milk, eggs, and vanilla extract until smooth and well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until the dough is thick but smooth.
5. In a small bowl, combine the brown sugar and cinnamon.
6. Pour half of the dough into the prepared loaf pan, then sprinkle half of the cinnamon-sugar mixture on top. Pour the remaining dough over the cinnamon-sugar layer and sprinkle with the remaining cinnamon-sugar mixture.
7. Use a knife to gently swirl the cinnamon-sugar mixture through the dough to create a marbled effect.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free cinnamon roll bread brings the comforting flavors of a traditional cinnamon roll into an easy-to-make loaf. The layers of cinnamon sugar create a delicious swirl that’s perfect for breakfast, brunch, or dessert during the holidays. It’s a great option for a no-fuss yet indulgent treat that will make your holiday mornings feel extra special.

Gluten-Free Betty Crocker Holiday Eggnog Cheesecake Bars

These gluten-free eggnog cheesecake bars combine the creamy richness of cheesecake with the spiced flavor of eggnog, creating a festive treat that’s perfect for holiday gatherings. With a buttery gluten-free crust, a smooth, spiced filling, and a dash of cinnamon on top, these cheesecake bars are an irresistible dessert that everyone will enjoy.

Ingredients: For the crust:

• 1 1/2 cups gluten-free graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup butter, melted

For the filling:

• 2 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup eggnog
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions:

1. Preheat oven to 325°F (163°C). Grease and line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are well-coated and the mixture is crumbly.
3. Press the mixture into the bottom of the prepared pan to form a crust. Bake for 8-10 minutes, or until golden brown. Remove from the oven and set aside to cool.
4. In a large bowl, beat together the cream cheese and sugar until smooth and creamy.
5. Add the eggs, one at a time, mixing well after each addition.
6. Stir in the eggnog, vanilla extract, cinnamon, and nutmeg. Mix until the filling is smooth and well combined.
7. Pour the filling over the cooled crust and smooth the top.
8. Bake for 40-45 minutes, or until the center is set and the edges are lightly golden. Let cool in the pan for 1 hour before transferring to the refrigerator to chill for at least 3 hours or overnight.
9. Before serving, sprinkle with a little extra cinnamon or nutmeg for garnish.

These gluten-free eggnog cheesecake bars are a delightful twist on traditional holiday desserts, combining the richness of cheesecake with the festive flavor of eggnog. The spiced filling and buttery crust make them a perfect addition to your holiday dessert table. Whether enjoyed at a family gathering or as a thoughtful gift, these cheesecake bars are sure to bring joy to all who indulge.

Gluten-Free Betty Crocker Holiday Cranberry Orange Bread

This gluten-free cranberry orange bread is a zesty and sweet treat that perfectly captures the flavors of the holiday season. The tangy cranberries and citrusy orange work harmoniously, creating a moist and flavorful bread that is ideal for breakfast, brunch, or dessert. The addition of fresh orange juice and zest gives the bread a fragrant, bright flavor, while the tartness of the cranberries balances out the sweetness, making it a delightful choice for holiday gatherings.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 2 large eggs
• 1/2 cup fresh orange juice
• 1 tbsp orange zest
• 1 cup fresh or frozen cranberries, chopped
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, combine the gluten-free flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, beat together the softened butter, eggs, orange juice, orange zest, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
5. Gently fold in the chopped cranberries.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free cranberry orange bread brings a burst of flavor to your holiday table. The balance of tart cranberries and bright orange zest makes each slice an irresistible treat. Whether served as a snack, a gift, or part of your holiday breakfast spread, this bread is sure to impress your guests with its delightful flavors and tender crumb.

Gluten-Free Betty Crocker Holiday Peppermint Bark Brownies

These gluten-free peppermint bark brownies are a decadent holiday dessert that combines the rich, fudgy goodness of brownies with the cool, refreshing flavor of peppermint bark. Topped with crushed peppermint candies and a layer of white and dark chocolate, these brownies are perfect for holiday parties or as a gift for loved ones. The chewy, chocolatey texture of the brownies and the crisp peppermint bark create a delicious contrast that will make these treats a festive favorite.

Ingredients: For the brownies:

• 1 cup gluten-free all-purpose flour
• 1/2 cup cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips

For the peppermint bark:

• 1/2 cup white chocolate chips
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup crushed peppermint candies (or candy canes)

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan and line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth and well combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until fully incorporated. Stir in the chocolate chips.
5. Pour the brownie batter into the prepared pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the brownies bake, melt the white and semi-sweet chocolate chips in separate bowls using a double boiler or microwave, stirring frequently.
8. Once the brownies are done and have cooled for 10 minutes, spread a thin layer of white chocolate over the top of the brownies.
9. Drizzle the melted semi-sweet chocolate over the white chocolate layer in a swirled pattern.
10. Sprinkle the crushed peppermint candies over the top and refrigerate for 30 minutes to allow the chocolate to set.
11. Cut into squares and serve.

These peppermint bark brownies are the perfect holiday dessert that combines the richness of brownies with the festive crunch of peppermint bark. The cool, refreshing mint flavor complements the fudgy texture of the brownies, making them a delightful treat for any holiday celebration. Whether you’re looking for a festive gift or a special addition to your dessert table, these brownies are sure to be a hit.

Gluten-Free Betty Crocker Holiday Gingerbread Loaf

This gluten-free gingerbread loaf is a spiced, aromatic treat that brings the flavors of the holiday season into every bite. With the warmth of ginger, cinnamon, and cloves, this loaf is perfect for cozy mornings or as a gift for loved ones. It’s tender, moist, and bursting with holiday spices, making it an irresistible addition to your holiday baking lineup. Enjoy it as-is, or top it with a simple glaze or a dollop of whipped cream for extra indulgence.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 cup brown sugar, packed
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1/2 cup molasses
• 2 large eggs
• 1/2 cup milk (dairy or dairy-free)
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, brown sugar, ginger, cinnamon, cloves, baking soda, and salt.
3. In a large bowl, beat together the butter, molasses, eggs, milk, and vanilla extract until smooth and well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free gingerbread loaf is the perfect blend of sweet and spicy, with the rich flavors of molasses and warming spices filling every bite. Its soft and moist texture makes it an ideal holiday treat to share with family and friends. Whether enjoyed with a cup of tea or served at your next holiday gathering, this gingerbread loaf will surely bring festive cheer to everyone around the table.

Gluten-Free Betty Crocker Holiday Pumpkin Spice Muffins

These gluten-free pumpkin spice muffins are the perfect autumn-inspired treat to add to your holiday baking list. Bursting with warm, fragrant spices like cinnamon, nutmeg, and ginger, these muffins are made even more special with the addition of pumpkin puree. Whether served as a quick breakfast or a snack for holiday gatherings, these muffins are soft, moist, and incredibly flavorful. The combination of pumpkin and spices makes them an irresistible seasonal favorite.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, beat together the sugars, eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chopped walnuts.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These gluten-free pumpkin spice muffins are a comforting and festive way to kick off the holiday season. With the perfect balance of pumpkin and spice, each bite offers a cozy and flavorful experience. Whether you’re serving them for breakfast or as a holiday snack, these muffins will be a hit with your family and friends. Their moist texture and delightful spices make them an essential addition to any holiday spread.

Gluten-Free Betty Crocker Holiday Eggnog Bread

This gluten-free eggnog bread captures the classic holiday flavor of eggnog in a soft, moist loaf. Made with a blend of eggs, nutmeg, and a touch of cinnamon, this bread has a creamy, rich flavor that perfectly complements the holiday season. The subtle sweetness and warm spices make it a wonderful addition to your holiday breakfast or dessert table. Top it with a simple glaze or enjoy it plain – either way, it’s a guaranteed crowd-pleaser.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup eggnog
• 1 tsp vanilla extract
• 1/2 cup milk (dairy or dairy-free)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Add the eggnog and vanilla extract to the wet mixture and stir to combine.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until fully incorporated.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free eggnog bread is the ultimate holiday treat, infused with the beloved flavors of eggnog and warm spices. Its soft, moist crumb and festive flavor make it an ideal choice for holiday breakfasts, brunches, or dessert tables. Whether served plain or drizzled with a simple glaze, this bread will add a touch of holiday cheer to any gathering.

Gluten-Free Betty Crocker Holiday Almond Biscotti

These gluten-free almond biscotti are a crunchy, flavorful holiday treat that pairs perfectly with a hot cup of coffee or tea. Made with almond extract and whole almonds, these biscotti have a rich nutty flavor and a satisfying crunch. They are twice-baked for the perfect texture, and their subtly sweet, nutty flavor makes them an elegant addition to any holiday dessert spread or as a thoughtful homemade gift.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1 tsp almond extract
• 1/2 cup whole almonds, chopped
• 1/4 cup sliced almonds (for topping, optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In a large bowl, cream together the sugar and butter until smooth and fluffy. Beat in the eggs, one at a time, then stir in the almond extract.
4. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Stir in the chopped whole almonds.
5. Divide the dough into two equal portions and shape each into a log about 12 inches long. Place the logs on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 25-30 minutes, or until golden and firm to the touch.
7. Remove from the oven and let the logs cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).
8. Using a serrated knife, slice the logs into 1/2-inch thick slices. Arrange the slices cut side down on the baking sheet and bake for an additional 15-20 minutes, or until crisp and golden.
9. Let the biscotti cool completely on a wire rack.

These gluten-free almond biscotti are a deliciously crunchy holiday treat that offers a perfect balance of sweetness and nuttiness. Their twice-baked texture and aromatic almond flavor make them a sophisticated choice for your holiday spread. Whether served with coffee or packaged as a thoughtful gift, these biscotti are sure to impress guests and bring a festive touch to your holiday celebrations.

Note: More recipes are coming soon!