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Hypoallergenic Pumpkin Bread

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Recipe Summary Hypoallergenic Pumpkin Bread

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.

Ingredients | Courtney Hadwin Reactions 2021

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

Directions

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

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

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.

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.

Feel free to use vegetable oil instead of olive oil.

Optional: combine some cinnamon and sugar in small bowl and sprinkle onto batter to make a cinnamon sugar glaze.

Info | Courtney Hadwin Reactions 2021

prep: 10 mins cook: 45 mins additional: 10 mins total: 1 hr 5 mins Servings: 10 Yield: 1 9x5-inch loaf

TAG : Hypoallergenic Pumpkin Bread

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