Hypoallergenic Pumpkin Bread Recipe Recipes Net

Ingredients

15ozpumpkin puree,(1 can)

1⅓cupswhite sugar

2eggs

¼cuplight olive oil

¼cupapplesauce

½tspvanilla,or more to taste

1½cupswhite rice flour,plus an additional 1 tbsp

½tspsalt

½tspbaking powder

½tspbaking soda

½tspcinnamon,ground

½tspnutmeg,ground

Preheat the oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan.

Mix the pumpkin puree, sugar, eggs, oil, applesauce, and vanilla extract together in a large bowl.

Combine 1½ cups and 1 tablespoon of rice flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl.

Stir into the pumpkin mixture until well blended. Pour the batter into the pan.

Bake in the preheated oven for 45 minutes to 1 hour until a toothpick inserted into the center comes out nearly clean.

Let cool for 10 to 15 minutes. Invert onto a wire rack to cool completely.