Hypoallergenic Pumpkin Loaf

Follow our step-by-step guide on how to make Hypoallergenic Pumpkin Loaf.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C) and generously grease a 9x5-inch loaf pan with your choice of oil or cooking spray.

2. Step 2

   In a spacious mixing bowl, blend together the pumpkin puree, white sugar, eggs, light olive oil, applesauce, and vanilla extract until the mixture is smooth and harmonious.

3. Step 3

   In a separate bowl, whisk together 1 1/2 cups of rice flour, salt, baking powder, baking soda, ground cinnamon, and ground nutmeg, creating a fragrant dry mix.

4. Step 4

   Gradually fold the dry ingredients into the pumpkin mixture, stirring gently until just combined—remember, a little lumpiness is perfectly fine; overmixing is the enemy of fluffy bread.

5. Step 5

   Pour the luscious batter into your prepared loaf pan, using a spatula to smooth the top for an even bake.

6. Step 6

   Slide the pan into the preheated oven and let it work its magic for 45 minutes to 1 hour, or until a toothpick inserted into the center emerges clean or with a few moist crumbs clinging to it.

7. Step 7

   Once your bread is baked to perfection, allow it to cool in the pan for 10 to 15 minutes before carefully inverting it onto a wire rack to cool completely.

8. Step 8

   For an extra touch, consider drizzling a simple glaze or sprinkling powdered sugar on top once it’s cooled—your taste buds will thank you!.