Hypoallergenic Pumpkin Bread Recipe

Name: Hypoallergenic Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (15 ounce) can pumpkin puree, 1 1/3 cups white sugar, 2 eggs, 1/4 cup light olive oil, and more.

Yes, Hypoallergenic Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hypoallergenic Pumpkin Bread

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