Name: Hypoallergenic Pumpkin Bread recipe
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

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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

Nutrition Info

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 servingSize: - sodium: 320.4 mg sugar: 28.8 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

1 9x5-inch loaf

Recipe Note

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.

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