Hypoallergenic Pumpkin Bread

• 1 (15 ounce) can pumpkin puree
• 1 1/3 cups white sugar
• 2 eggs
• 1/4 cup light olive oil
• 1/4 cup applesauce
• 1/2 teaspoon vanilla, or more to taste
• 1 1/2 cups white rice flour
• 1 tablespoon white rice flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour one 9x5-inch loaf pan.
2. Mix pumpkin, sugar, eggs, oil, applesauce, and vanilla extract together in a large bowl.
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.
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.

pumpkin puree, white sugar, eggs, light olive oil, applesauce, vanilla, white rice, white rice flour, salt, baking powder, baking soda, ground cinnamon, ground nutmeg

Taken from www.allrecipes.com/recipe/269344/hypoallergenic-pumpkin-bread/ (may not work)