Nothing beats the comforting aroma of pumpkin bread baking in the oven, especially when it's a hypoallergenic version that everyone can enjoy. This recipe ensures a moist, flavorful loaf that's free from common allergens. Perfect for fall gatherings or as a delightful snack any time of the year.
Photos of Hypoallergenic Pumpkin Bread Recipe
If you don't typically keep white rice flour or pumpkin puree in your pantry, make sure to add these to your shopping list. White rice flour is a great gluten-free alternative, and pumpkin puree provides that essential, rich flavor. Both ingredients are usually available in the baking or health food aisle of your local supermarket.
Ingredients For Hypoallergenic Pumpkin Bread
Pumpkin puree: Adds moisture and a rich, autumnal flavor to the bread.
White sugar: Sweetens the bread and helps create a tender crumb.
Eggs: Bind the ingredients together and add structure.
Light olive oil: Provides moisture and a subtle flavor.
Applesauce: Adds moisture and a hint of sweetness while reducing the amount of oil needed.
Vanilla extract: Enhances the overall flavor of the bread.
White rice flour: A gluten-free flour alternative that gives the bread its structure.
Salt: Balances the sweetness and enhances flavor.
Baking powder: Helps the bread rise and become fluffy.
Baking soda: Works with the baking powder to ensure the bread rises properly.
Cinnamon: Adds warm, spicy notes to the bread.
Nutmeg: Adds a subtle, earthy spice that complements the pumpkin.
One reader, Humfrey Elias says:
This hypoallergenic pumpkin bread is a game-changer! It's moist, flavorful, and perfect for those with dietary restrictions. My family couldn't get enough of it. Highly recommend!
Techniques Required for Making Hypoallergenic Pumpkin Bread
How to grease and flour a loaf pan: To grease and flour a loaf pan, first, use a paper towel or pastry brush to spread a thin layer of oil or butter on the inside surfaces of the pan. Then, add a small amount of flour to the pan and tilt it to coat all greased surfaces evenly. Tap out any excess flour.
How to mix ingredients: When mixing ingredients, ensure that you combine them thoroughly to achieve a uniform batter. Use a whisk or a spatula to incorporate the wet and dry ingredients until no lumps remain.
How to test for doneness: To test if the bread is done, insert a toothpick into the center of the loaf. If it comes out nearly clean with just a few moist crumbs, the bread is ready. If it comes out with wet batter, bake for a few more minutes and test again.
How to cool on a wire rack: After letting the bread cool in the pan for 10 to 15 minutes, carefully invert the loaf onto a wire rack. This allows air to circulate around the bread, helping it cool evenly and preventing the bottom from becoming soggy.
How To Make Hypoallergenic Pumpkin Bread
You can now enjoy a good and tasty pumpkin bread without worrying about allergic reactions, as this moist pumpkin bread is dairy-, gluten-, and nut-free!
Serves:
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
Instructions
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Preheat the oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan.
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Mix the pumpkin puree, sugar, eggs, oil, applesauce, and vanilla extract together in a large bowl.
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Combine 1½ cups and 1 tablespoon of rice flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl.
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Stir into the pumpkin mixture until well blended. Pour the batter into the pan.
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Bake in the preheated oven for 45 minutes to 1 hour until a toothpick inserted into the center comes out nearly clean.
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Let cool for 10 to 15 minutes. Invert onto a wire rack to cool completely.
Nutrition
- Calories: 268.62kcal
- Fat: 6.72g
- Saturated Fat: 1.20g
- Trans Fat: 0.00g
- Monounsaturated Fat: 4.38g
- Polyunsaturated Fat: 0.83g
- Carbohydrates: 50.08g
- Fiber: 1.96g
- Sugar: 28.68g
- Protein: 2.98g
- Cholesterol: 31.99mg
- Sodium: 212.24mg
- Calcium: 37.34mg
- Potassium: 123.87mg
- Iron: 0.92mg
- Vitamin A: 344.68µg
- Vitamin C: 3.09mg
Technique Tip for Perfect Hypoallergenic Pumpkin Bread
To ensure your pumpkin bread has a moist and tender crumb, make sure not to overmix the batter. Overmixing can develop the gluten in the rice flour, leading to a denser texture. Stir just until the dry ingredients are incorporated into the wet mixture.
Time-Saving Tips for Making This Recipe
Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the mixing process.
Use a food processor: Quickly blend the pumpkin puree, sugar, eggs, oil, applesauce, and vanilla extract together to save time.
Combine dry ingredients in advance: Mix the rice flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl the night before.
Use parchment paper: Line the loaf pan with parchment paper instead of greasing and flouring to save cleanup time.
Batch baking: Double the recipe and freeze one loaf for later to save time on future baking.
Substitute Ingredients For Hypoallergenic Pumpkin Bread Recipe
pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a great alternative for pumpkin puree.
white sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and provides a caramel-like flavor that complements the spices in the bread.
eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This mixture acts as a binder and adds a slight nutty flavor.
light olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and similar fat content, making it a suitable replacement.
applesauce - Substitute with mashed banana: Mashed banana provides moisture and natural sweetness, similar to applesauce.
vanilla - Substitute with maple syrup: Maple syrup adds a rich, sweet flavor that pairs well with the spices in the bread.
white rice flour - Substitute with oat flour: Oat flour is gluten-free and has a mild flavor that works well in baked goods.
salt - Substitute with sea salt: Sea salt has a similar taste and can be used in the same quantity.
baking powder - Substitute with baking soda and cream of tartar: Use 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar to replace 1 teaspoon of baking powder.
baking soda - Substitute with potassium bicarbonate: Potassium bicarbonate can be used in the same amount as baking soda and is a good alternative for those avoiding sodium.
cinnamon - Substitute with allspice: Allspice has a similar warm, spicy flavor and can be used in the same quantity.
nutmeg - Substitute with mace: Mace is the outer covering of nutmeg seeds and has a similar flavor profile, making it a good substitute.
Presenting Your Hypoallergenic Pumpkin Bread
Serve smaller portion sizes: Slice the pumpkin bread into thin, elegant slices to create a refined presentation. This allows the intricate flavors to be savored in smaller bites.
Use decoration: Garnish the plate with a light dusting of cinnamon and nutmeg powder around the bread slice. Add a small dollop of whipped coconut cream on the side for a touch of elegance and contrast.
Add texture: Place a few toasted pumpkin seeds on top of each slice for added crunch and visual appeal. This also ties in the primary ingredient, pumpkin, enhancing the overall theme.
Incorporate color: Add a few fresh mint leaves or a small sprig of rosemary beside the bread slice to introduce a pop of green, making the dish visually vibrant and appealing.
Use a stylish plate: Present the pumpkin bread on a sleek, modern plate with a neutral color, such as white or black, to make the vibrant orange of the bread stand out.
Create a sauce drizzle: Prepare a light maple syrup and apple cider reduction and drizzle it artistically around the bread slice. This adds a touch of sweetness and a sophisticated look.
Highlight the ingredients: Place a small, decorative bowl of pumpkin puree and applesauce on the side to showcase the key ingredients used in the recipe, emphasizing the dish's homemade quality.
Use height: Stack two thin slices of pumpkin bread slightly offset from each other to create a sense of height and dimension on the plate, making the presentation more dynamic.
Add a beverage pairing: Serve the pumpkin bread with a small glass of spiced chai tea or pumpkin spice latte to complement the flavors and enhance the overall dining experience.
Finish with a flourish: Lightly brush the top of the pumpkin bread with a glaze made from honey and lemon juice to give it a glossy finish and a hint of extra flavor.
Essential Tools for Making Pumpkin Bread
Oven: Used to bake the pumpkin bread at a consistent temperature of 350 degrees Fahrenheit.
Loaf pan: A 9x5-inch pan to shape and bake the bread.
Mixing bowl: A large bowl to mix the pumpkin puree, sugar, eggs, oil, applesauce, and vanilla extract.
Separate bowl: Another bowl to combine the dry ingredients like rice flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
Measuring cups: Used to measure the pumpkin puree, sugar, oil, and rice flour accurately.
Measuring spoons: Used to measure the salt, baking powder, baking soda, cinnamon, and nutmeg.
Whisk: To mix the wet ingredients together until well blended.
Spatula: To stir the dry ingredients into the pumpkin mixture and to scrape the batter into the loaf pan.
Toothpick: To check if the bread is done by inserting it into the center of the loaf.
Wire rack: To cool the bread completely after baking.
Non-stick spray: To grease the loaf pan before adding the batter.
Flour: To dust the greased loaf pan to prevent sticking.
Storing and Freezing Your Pumpkin Bread
Allow the pumpkin bread to cool completely before storing or freezing. This will prevent moisture from accumulating and making the bread soggy.
To store the bread at room temperature, wrap it tightly in plastic wrap or aluminum foil. Alternatively, place the bread in an airtight container. It will keep fresh for up to 3-4 days.
For longer storage, freeze the pumpkin bread. Wrap the cooled bread tightly in plastic wrap, then wrap it again in aluminum foil or place it in a freezer-safe bag. Label the package with the date and contents.
When freezing, consider slicing the bread before wrapping it. This way, you can easily thaw individual slices as needed.
Frozen pumpkin bread will maintain its quality for up to 2-3 months. To thaw, remove the bread from the freezer and let it thaw at room temperature for a few hours or overnight in the refrigerator.
If you prefer warm pumpkin bread, you can reheat individual slices in the microwave for a few seconds or in the oven at 350°F (175°C) for 5-10 minutes.
To maintain the best texture and flavor, avoid refrigerating the bread, as it can dry out quickly in the fridge.
How To Reheat Leftover Pumpkin Bread
To reheat leftover pumpkin bread, preheat your oven to 350°F (175°C). Wrap the bread in aluminum foil and place it on a baking sheet. Bake for 10-15 minutes, or until it's heated through. This method helps to restore the bread's moisture and keeps it from drying out.
If you prefer a quicker method, you can use a microwave. Place a slice of pumpkin bread on a microwave-safe plate and heat it for 15-20 seconds. If it's not warm enough, heat it for an additional 5-10 seconds. Be careful not to overheat the bread, as it can become tough and rubbery.
For a crispy crust, you can reheat the pumpkin bread in a toaster oven. Slice the bread and place it directly on the toaster oven rack. Toast for 2-3 minutes, or until it reaches your desired level of crispiness. Keep an eye on the bread to ensure it doesn't burn.
If you have an air fryer, you can use it to reheat your pumpkin bread. Preheat the air fryer to 350°F (175°C) and place a slice of bread in the basket. Cook for 2-3 minutes, or until it's heated through and slightly crispy on the outside.
For a moist and flavorful twist, try reheating your pumpkin bread in a skillet with a bit of butter. Melt a small amount of butter in a non-stick skillet over medium heat. Add a slice of pumpkin bread and cook for 1-2 minutes on each side, or until it's golden brown and heated through.
Random Fact About Hypoallergenic Pumpkin Bread
A random fact about this recipe is that it uses white rice flour instead of traditional wheat flour, making it suitable for those with gluten sensitivities or celiac disease.
Is Making Pumpkin Bread at Home Cost-Effective?
This pumpkin bread recipe is quite cost-effective for a household. The main ingredients like pumpkin puree, white rice flour, and applesauce are affordable and often available in bulk. Using light olive oil and white sugar adds minimal cost. The approximate cost for a household of 4 people is around $8-$10. Given its hypoallergenic nature and the use of common pantry items, it scores a solid 8 out of 10 in terms of cost-effectiveness.
Is This Pumpkin Bread Recipe Healthy or Unhealthy?
This hypoallergenic pumpkin bread recipe has both healthy and unhealthy aspects. On the positive side, it includes nutrient-rich ingredients like pumpkin puree, which is high in vitamin A, and applesauce, which can help reduce the amount of oil needed. The recipe also uses white rice flour, making it suitable for those with gluten sensitivities.
However, there are some areas of concern:
- The recipe contains a significant amount of sugar (1⅓ cups), which can contribute to excessive calorie intake and potential health issues if consumed regularly.
- While the recipe uses light olive oil, which is a healthier option compared to butter or vegetable oil, it still adds to the overall fat content.
- The recipe lacks fiber-rich ingredients, such as whole grains or nuts, which could help improve its nutritional profile.
To make this recipe healthier, consider the following modifications:
- Reduce the sugar content by using a sugar substitute like monk fruit sweetener or erythritol, or simply decrease the amount of sugar used.
- Replace some of the white rice flour with a more nutrient-dense alternative, such as almond flour or coconut flour, to increase the fiber and protein content.
- Add in some healthy mix-ins like chopped walnuts, chia seeds, or ground flaxseed to boost the omega-3 fatty acids and fiber.
- Experiment with using mashed bananas or Greek yogurt in place of some of the oil or applesauce to reduce the fat content while maintaining moisture.
Editor's Thoughts on This Hypoallergenic Pumpkin Bread Recipe
This hypoallergenic pumpkin bread recipe is a delightful blend of flavors and textures, perfect for those with dietary restrictions. The combination of pumpkin puree, light olive oil, and applesauce ensures a moist and tender crumb, while the white rice flour keeps it gluten-free. The spices add a warm, autumnal touch, making it a comforting treat. However, the recipe could benefit from a touch more spice or a dash of vanilla extract to enhance the flavor profile. Overall, it's a solid, allergy-friendly option that doesn't compromise on taste or texture.
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Why trust this Hypoallergenic Pumpkin Bread Recipe:
This hypoallergenic pumpkin bread recipe is perfect for those with dietary restrictions. Using white rice flour ensures it's gluten-free, while applesauce and light olive oil provide a moist texture without common allergens. The blend of cinnamon and nutmeg adds a warm, comforting flavor. Each ingredient is carefully chosen to create a delicious, safe treat for everyone.
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