Name: Hypoallergenic Pumpkin Bread Recipe
Prep time: 10 min
Cook time: 45 min
Yield: 10
Ingredients: 15 oz pumpkin puree; 1⅓ cups white sugar; 2 eggs; ¼ cup light olive oil; ¼ cup applesauce; ½ tsp vanilla; 1½ cups white rice flour; ½ tsp salt; ½ tsp baking powder; ½ tsp Baking Soda; ½ tsp Cinnamon; ½ tsp nutmeg

Hypoallergenic Pumpkin Bread Recipe

How To Make Hypoallergenic Pumpkin Bread

You can now enjoy a good and tasty pumpkin bread without worrying about allergic reactions, as this moist pumpkin bread is dairy-, gluten-, and nut-free!

Preparation: 10 minutes

Cooking: 45 minutes

Cool Time: 10 minutes

Total: 1 hour 5 minutes

Serves:

Ingredients

15ozpumpkin puree,(1 can)
1⅓cupswhite sugar
2eggs
¼cuplight olive oil
¼cupapplesauce
½tspvanilla,or more to taste
1½cupswhite rice flour,plus an additional 1 tbsp
½tspsalt
½tspbaking powder
½tspbaking soda
½tspcinnamon,ground
½tspnutmeg,ground

Instructions

Preheat the oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan.
Mix the pumpkin puree, sugar, eggs, oil, applesauce, and vanilla extract together in a large bowl.
Combine 1½ cups and 1 tablespoon of rice flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl.
Stir into the pumpkin mixture until well blended. Pour the batter into the pan.
Bake in the preheated oven for 45 minutes to 1 hour until a toothpick inserted into the center comes out nearly clean.
Let cool for 10 to 15 minutes. Invert onto a wire rack to cool completely.