Embrace the cozy flavors of autumn with this delightful bread! We present you our allergy-friendly pumpkin bread that is free from some common food allergies, as well as nutmeg!

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Each year, when September rolls around, despite what the weather is outside, I am ready for all things pumpkin. My favorite autumn treat used to be Starbucks' Pumpkin Loaf. Back when I would have to commute to Manhattan each morning for school and work, I would order one for breakfast to go with my grande cup of PSL.

As much as I cherished these pumpkin-filled mornings, this was also when I started to realize I would react to my seasonal favorite. After getting an updated food allergy testing, that is when we discovered my allergy to Nutmeg.

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Being someone who loves autumn, and all the pumpkin and pumpkin spice treats that come with the season, I am very limited on what I can buy in-store due to my nutmeg allergy. Since I cannot rely on purchased goods, I turn to the solution of making my own goodies!

My allergy-friendly pumpkin bread is not only moist and flavorful, but it also caters to the common allergy restrictions: no gluten, no dairy, no corn, and NO NUTMEG!!

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When October rolls around, you can bake the batter for the loaf in this Haunted Skill Cakelet Pan. This is such a perfect option for the Halloween season!

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Allergy-Friendly Pumpkin Bread

Ingredients

Dry Ingredients:

• 1 cup all-purpose flour (gluten-free all-purpose flour)

• ¾ cup oat flour

• 1 teaspoon baking soda

• 1 teaspoon cream of tartar

• ¼ teaspoon salt

• ½ teaspoon pumpkin spice

• 1 cup cane sugar, or date sugar, or maple sugar

Wet Ingredients:

• ½ cup unsalted dairy-free butter, at room temperature (or ½ cup oil or palm shortening)

• 2 large eggs

• ¼ cup buttermilk

• ¼ cup maple syrup

• ¾ cup pumpkin puree

• Oats, for topping, optional

• Pumpkin seeds, for topping, optional

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Directions

1. Preheat the oven to 350°F. Lightly coat a loaf pan with nonstick spray or oil; or line with parchment paper. Set aside.

2. In a medium-sized mixing bowl, add all the dry ingredients. Whisk to combine and then set aside.

3. In a stand mixer or a separate bowl with a hand mixer, add all the wet ingredients: butter to the pumpkin puree. Beat until well combined and smooth.

4. Slowly add the dry ingredients to the wet, missing the dry to the wet until fully combined before adding in more. Keep going until all the dry ingredients are mixed well with the wet ingredients and form a smooth batter.

5. Scoop the batter evenly into the loaf pan and top with oats and pumpkin seeds. 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 the oven and let cool for 15 minutes before moving the bread onto a wire rack. to cool completely.

7. Once cooled, slice your allergy-friendly Pumpkin Bread and serve.