Hypoallergenic Pumpkin Bread

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



  1. Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Grease and flour one 9x5-inch loaf pan.
  2. Step 2

    Mix pumpkin, sugar, eggs, oil, applesauce, and vanilla extract together in a large bowl.
  3. 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.
  4. 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.