Ingredients for - Hypoallergenic Pumpkin Bread
6.
Vanilla, or more to taste ½ teaspoon
How to cook deliciously - Hypoallergenic Pumpkin Bread
1 . Stage
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour one 9x5-inch loaf pan.
2 . Stage
Mix pumpkin, sugar, eggs, oil, applesauce, and vanilla extract together in a large bowl.
3 . Stage
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 . Stage
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.
Recipe information
Cooking:
10 min.
Servings per container:
10
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