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!
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
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Preheat the oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan.
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Mix the pumpkin puree, sugar, eggs, oil, applesauce, and vanilla extract together in a large bowl.
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Combine 1½ cups and 1 tablespoon of rice flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl.
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Stir into the pumpkin mixture until well blended. Pour the batter into the pan.
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Bake in the preheated oven for 45 minutes to 1 hour until a toothpick inserted into the center comes out nearly clean.
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Let cool for 10 to 15 minutes. Invert onto a wire rack to cool completely.
Nutrition
- Calories: 268.62kcal
- Fat: 6.72g
- Saturated Fat: 1.20g
- Trans Fat: 0.00g
- Monounsaturated Fat: 4.38g
- Polyunsaturated Fat: 0.83g
- Carbohydrates: 50.08g
- Fiber: 1.96g
- Sugar: 28.68g
- Protein: 2.98g
- Cholesterol: 31.99mg
- Sodium: 212.24mg
- Calcium: 37.34mg
- Potassium: 123.87mg
- Iron: 0.92mg
- Vitamin A: 344.68µg
- Vitamin C: 3.09mg
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