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.

Ingredients

• 1 (15 ounce) can pumpkin puree
• 1 ⅓ cups white sugar
• 2 eggs
• 0.25 cup light olive oil
• 0.25 cup applesauce
• 0.5 teaspoon vanilla, or more to taste
• 1 ½ cups white rice flour
• 1 tablespoon white rice flour
• 0.5 teaspoon salt
• 0.5 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour one 9x5-inch loaf pan.
2. Mix pumpkin, sugar, eggs, oil, applesauce, and vanilla extract together in a large bowl.
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. 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.