Hypoallergenic Pumpkin Bread
Description
Try this easy-to-make allergen-free pumpkin bread made with rice flour and you won't miss gluten, dairy, or nuts one bit.
Ingredients
•
1 (15 ounce) can pumpkin puree
•
1 1/3 cups white sugar
•
2 eggs
•
1/4 cup light olive oil
•
1/4 cup applesauce
•
1/2 teaspoon vanilla, or more to taste
•
1 1/2 cups white rice flour
•
1 tablespoon white rice flour
•
1/2 teaspoon salt
•
1/2 teaspoon baking powder
•
1/2 teaspoon baking soda
•
1/2 teaspoon ground cinnamon
•
1/2 teaspoon ground nutmeg
Directions
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.