Hypoallergenic Pumpkin Bread recipe
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- 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 caloriescarbohydrate: 50.9 gcholesterol: 37.2 mgfat: 7.1 gfiber: 2 gprotein: 3.2 gsaturatedFat: 1.3 gservingSize: -sodium: 320.4 mgsugar: 28.8 gtransFat: : -unsaturatedFat: : -
Directions Hypoallergenic Pumpkin Bread
Directions
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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.