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.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1(15 ounce) can pumpkin puree
- 1⅓ cups white sugar
- 2eggs
- ¼cup light olive oil
- ¼cup applesauce
- ½teaspoon vanilla, or more to taste
- 1½ cups white rice flour
- 1tablespoon white rice flour
- ½teaspoon salt
- ½teaspoon baking powder
- ½teaspoon baking soda
- ½teaspoon ground cinnamon
- ½teaspoon ground nutmeg
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour one 9x5-inch loaf pan.Step 2
Mix pumpkin, sugar, eggs, oil, applesauce, and vanilla extract together in a large bowl.Step 3
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.Step 4
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.