Hypoallergenic Pumpkin Bread

Many say this is the best thing I have ever baked! It is gluten-, dairy-, and nut-free and is truly delicious and moist. This tastes the same as a normal pumpkin bread and will not cause allergic reactions. This can easily be turned into pumpkin muffins.



Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour one 9x5-inch loaf pan.

Step: 2

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

Step: 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.

Step: 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.


Per Serving: 275 calories; protein 3.2g; carbohydrates 50.9g; fat 7.1g; cholesterol 37.2mg; sodium 320.4mg.

The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.

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