Hypoallergenic Pumpkin Bread Recipe

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



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


  1. Preheat the oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan.

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

  3. Combine 1½ cups and 1 tablespoon of rice flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl.

  4. Stir into the pumpkin mixture until well blended. Pour the batter into the pan.

  5. Bake in the preheated oven for 45 minutes to 1 hour until a toothpick inserted into the center comes out nearly clean.

  6. Let cool for 10 to 15 minutes. Invert onto a wire rack to cool completely.


  • 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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