Best Low Fodmap Pumpkin Bread

There is nothing better than a large slice of warm pumpkin bread when the leaves start to turn colors and the weather becomes chilly. Actually, if you’re a pumpkin lover like me, any time of year is perfect for this cozy treat! 

Whether you just got back from the pumpkin patch or the beach, you will love this recipe! If you’ve been following the low fodmap diet, you may think that this is a treat you need to forgo. Enter, my low fodmap pumpkin bread recipe!

This recipe is moist, flavorful and just plain delicious whether it’s pumpkin season or not!

Gluten Free Flour

Regular wheat flour (all purpose flour) contains fructans so a gluten-free flour blend is needed in this recipe. 

The important thing is to make sure you get a high quality gluten free flour. Some brands turn out a bit better than others. If you have your favorite, by all means, use it but I’ve listed a couple options in case you’re new to the gluten free baking world. 

Package of Bob's Red Mill 1:1 gluten free flour blend

If you use a gluten free alternative like almond flour or rice flour, you will have to add a few more components to make up for the gluten, like xanthan gum, which provides structure and texture to the product. 

I do recommend a 1:1 replacement flour as this usually turns out best, but you are free to do your own experimenting. 

Spices

All three of the spices, cinnamon, nutmeg and cloves, are low fodmap. I have listed my favorite ratio to use them in for this recipe but really, you can divide these three spices up however you want as long as it equals about 3 teaspoons. 

There are times I have used only cinnamon and nutmeg evenly when I ran out of cloves and it tasted delicious all the same! 

Alternatively, you could use pumpkin pie spice if you have this instead, though it may have a slightly different flavor profile with the ginger and allspice added.

Picture of a pumpkin sitting next to a mug of coffee on a table

Recipe note: This recipe makes two loaves. This is great because my kids absolutely love this recipe and want me to make it ALL the time! So, I make it once and we eat it twice! Simply throw one loaf into a freezer bag and in the freezer once it cools until you are ready to use it.

I understand there are certain things that do not freeze and come back to life well. This is not one of those things. It’s delicious fresh. It’s delicious frozen. You can’t get away from it if you wanted to. 

One last note – if you really wanted to, I SUPPOSE, you could sprinkle some chocolate chips on top. Now I personally think that ruins the whole thing (don’t hate me). BUT I know that there are many who love the pumpkin chocolate combo.

And honestly, I do too, in certain things like my low fodmap pumpkin pie energy bites. A-MAZ-ING. However, I think the warm, pumpkin spice flavor of this recipe is perfect on it’s own.

That said, if you are a big chocolate pumpkin person, go for it! To each their own. 

Without further ado, my low fodmap pumpkin bread. 

Loaf of low fodmap pumpkin bread in blue ceramic bread pan

Best Low Fodmap Pumpkin Bread

Moist, flavorful and completely delicious, this low fodmap pumpkin bread recipe is warm and cozy, This is the perfect snack to snuggle up with during cooler fall and winter temperatures but so yummy year round!
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 10

Ingredients
  

  • 2 cups gluten free 1:1 equivalent flour such as Bob's Red Mill or King Arthur
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¼ teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ¾ teaspoon ground cloves
  • 1 ½ sticks butter room temperature
  • 2 cups white sugar
  • 2 each large eggs
  • 15 oz canned pumpkin puree or fresh roasted and pureed in a food processor

Instructions
 

  • Grease two 8×4 inch loaf pans with nonstick cooking spray and set aside
  • Preheat oven to 325 degrees
  •  In a medium bowl, whisk together dry ingredients until blended, set aside
  •  In a large mixing bowl, cream softened butter and sugar with an electric hand mixer on medium speed until well blended
  • Add eggs, one at a time, beating well with the electric mixer after each
  • Add pumpkin puree and beat again
  • Add dry ingredients to the wet ingredients and beat on LOW speed until blended, scraping down sides of the bowl with a spatula as needed
  • Pour batter evenly among the two loaf pans and bake for 65-75 minutes until a clean toothpick inserted into the center of each loaf comes out clean
  • Let the loaves cool in the pan, on a wire rack, for at least 10 minutes before slicing

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