Allergy-Friendly Pumpkin Bread (Nutmeg-Free)

Updated: Mar 7


Allergy-Friendly Pumpkin Bread (Nutmeg-Free) - amanda macgregor centineo - food allergy recipes

Ingredients

Directions

  1. Preheat oven to 350 degrees F. Lightly coat a loaf pan with nonstick spray or oil and line with parchment paper.

  2. Combine all dry ingredients into a bowl and set aside.

  3. In a stand mixer or a separate bowl with a hand mixer, beat all the wet ingredients together until combined.

  4. Slowly add in the dry ingredients to the wet. Mix until it forms a smooth batter.

  5. Scoop the batter evenly into the loaf pan and open with oats. Place into the center of the oven and bake for 30-35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

  6. Remove from oven and let cool for 15 minutes before moving the bread onto a wire rack.

Allergy-Friendly Pumpkin Bread (Nutmeg-Free) - amanda macgregor centineo - food allergy recipes

For "Haunted Skull" shaped pumpkin bread, use this pan! Perfect for the Halloween season!

For the dairy-free "buttermilk" banana bread recipe: https://www.amandamacgregor.com/post/2017/08/01/buttermilk-banana-bread

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