Hypoallergenic Pumpkin Bread recipe

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Ingredients

1 (15 ounce) can pumpkin puree
1 ⅓ cups white sugar
2 eggs
¼ cup light olive oil
¼ cup applesauce
½ teaspoon vanilla, or more to taste
1 ½ cups white rice flour
1 tablespoon white rice flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg

Nutrition Info

274.8 calories
carbohydrate: 50.9 g
cholesterol: 37.2 mg
fat: 7.1 g
fiber: 2 g
protein: 3.2 g
saturatedFat: 1.3 g
servingSize: -
sodium: 320.4 mg
sugar: 28.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour one 9x5-inch loaf pan.

  2. Mix pumpkin, sugar, eggs, oil, applesauce, and vanilla extract together in a large bowl.

  3. Combine 1 1/2 cups plus 1 tablespoon rice flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl. Stir into the pumpkin mixture until well blended. Pour batter into the pan.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 45 minutes to 1 hour. Let cool for 10 to 15 minutes. Invert onto a wire rack to cool completely.

Recipe Yield

1 9x5-inch loaf

Recipe Note

Many say this is the best thing I have ever baked! It is gluten-, dairy-, and nut-free and is truly delicious and moist. This tastes the same as a normal pumpkin bread and will not cause allergic reactions. This can easily be turned into pumpkin muffins.

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