Hypoallergenic Pumpkin Bread

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Hypoallergenic Pumpkin Bread
Rating: 3 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.
prep:
10 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 5 mins
Servings:
10
Yield:
1 9x5-inch loaf
Hypoallergenic Pumpkin Bread

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

Cook's Notes:

Feel free to use vegetable oil instead of olive oil.

Tips

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; protein 3.2g; carbohydrates 50.9g; fat 7.1g; cholesterol 37.2mg; sodium 320.4mg. Full Nutrition
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 04/16/2021
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