Name: Hypoallergenic Pumpkin Bread
Prep time: 10 min
Cook time: 10 min
Yield: 10
Ingredients: Pumpkin Puree - 1 (15 ounce) can; White sugar - 1 ⅓ cups; Eggs - 2; Light olive oil - ¼ cup; Applesauce - ¼ cup; Vanilla, or more to taste - ½ teaspoon; White rice flour - 1 ½ cups; White rice flour - 1 tablespoon; Salt - ½ teaspoon; Baking powder - ½ teaspoon; Baking soda - ½ teaspoon; Ground cinnamon - ½ teaspoon; Ground nutmeg - ½ teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Hypoallergenic Pumpkin Bread

1. Pumpkin Puree - 1 (15 ounce) can

2. White sugar - 1 ⅓ cups

3. Eggs - 2

4. Light olive oil - ¼ cup

5. Applesauce - ¼ cup

6. Vanilla, or more to taste - ½ teaspoon

7. White rice flour - 1 ½ cups

8. White rice flour - 1 tablespoon

9. Salt - ½ teaspoon

10. Baking powder - ½ teaspoon

11. Baking soda - ½ teaspoon

12. Ground cinnamon - ½ teaspoon

13. Ground nutmeg - 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.