Allergy-Friendly Pumpkin Bread (Nutmeg-Free)



  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 an electric 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.

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

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For the dairy-free "buttermilk" banana bread recipe:


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Amanda MacGregor and Joseph Centineo

EST. 2013 | New Jersey, United States |