HYPOALLERGENIC PUMPKIN BREAD

Hypoallergenic Pumpkin Bread image

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.

Provided by Camden

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h5m

Yield 10

Number Of Ingredients 13

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 320.4 mg, Sugar 28.8 g