Skip to main content New<> this month
Get the Allrecipes magazine

Hypoallergenic Pumpkin Bread

Rated as 3 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


1 h 5 m servings 275
Original recipe yields 10 servings (1 9x5-inch loaf)


{{model.addEditText}} Print
  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.


  • Cook's Notes:
  • Feel free to use vegetable oil instead of olive oil.
  • Optional: combine some cinnamon and sugar in small bowl and sprinkle onto batter to make a cinnamon sugar glaze.

Nutrition Facts

Per Serving: 275 calories; 7.1 50.9 3.2 37 320 Full nutrition

Explore more


Read all reviews 2
Most helpful
Most positive
Least positive

I used coconut flour instead. It came out crumbly and didn't taste that great.

I liked the taste, not too sweet (used 1 cup sugar), not too spicy. But I had a hard time baking it right. I baked for over 70 minutes, and when I sliced it the next morning, I realized that the...