I think my favorite healthy snacks are healthy breads, such as banana bread and zucchini bread. Now that pumpkin season has started again, I thought it was time to add a gluten-free pumpkin bread to the collection of healthy “breads”.

I still find it interesting that we call these snacks breads because, in terms of texture, it looks much more like a cake. So, I would find healthy banana cake and pumpkin cake a more logical name.

But low FODMAP and gluten-free pumpkin bread it is. The perfect snack for fall!

The ingredients of the gluten-free pumpkin bread

I based this pumpkin bread on this recipe from Kristine’s Kitchen blog.

I made the pumpkin bread gluten-free and adjusted it a bit to my taste.

Below I explain several low FODMAP ingredients that I use and for which you could possibly replace them:

• Gluten-free flour: I use Schär Mix It Universal. This is the flour mix that I have the best experience with for baking cakes and pastries.
  
  Another gluten-free basic flour mix that is low FODMAP should also work. Such as King Arthur measure-for-measure gluten-free flour.
  
  I advise against using flours that are high in fat, such as almond or coconut flour. Because these flours have a different composition, they react differently in a recipe.
  
  It works best to use a gluten-free flour mix.
  
• Pumpkin puree: I make pumpkin puree from scratch with diced pumpkin. Here in the Netherlands, we don’t have canned pumpkin, unfortunately.
  
  I use 400 grams of pumpkin which I cook, drain, and mash into pumpkin puree. Leave to cool and then measure off 1 cup of pumpkin puree.
  
  Japanese pumpkin or kabocha pumpkin is the safest low FODMAP pumpkin variety to pick because it is low in FODMAPs in the highest quantity.
  
• Maple Syrup: I use maple syrup as a sweetener. This pumpkin bread is not very sweet, but personally like it like this.
  
  I like to eat the pumpkin bread with some margarine or butter on it. If you like it sweet, you could add some extra maple syrup. You can also use rice syrup instead of maple syrup.
  
• Almond milk: I use almond milk in this recipe, but you can also replace it with another type of low FODMAP milk. For example lactose-free cow’s milk or rice milk.
  
• Coconut oil or butter: butter is low FODMAP and can therefore be used in this recipe. If you want to make this recipe entirely lactose-free, you can use coconut oil instead.

Can I freeze gluten-free pumpkin bread?

Yes, you can! This is why this low FODMAP and gluten-free pumpkin bread makes such a perfect snack.

You have to make an effort once and then you have 12 servings of a delicious and healthy snack.

Leave the pumpkin bread to cool down completely, cut it into slices, and pack it into an airtight box.

You can freeze the pumpkin bread for up to 3 months.

How long can I store the bread?

If you don’t freeze the pumpkin bread, you can store it in an airtight container at room temperature for 5 days.

Can I make any changes to the recipe?

I wouldn’t advise changing any of the main ingredients except for the suggestions I did above.

You can add some additions to the recipe in the form of mix-ins or toppings.

For example: some chopped nuts, such as pecans or walnuts. Or mix in some chocolate chips because chocolate is always a good idea 😉

You can also top the pumpkin bread with some pumpkin seeds before you put it into the oven.

Best easy gluten-free pumpkin bread

This pumpkin bread is very easy to make! You simply add the dry ingredients together and the wet ones.

Stir the dry ingredients through the wet ingredients and your batter is done.

You can prepare this low FODMAP pumpkin bread within half an hour.

Are you excited to try this recipe? Then check out the recipe below and head into the kitchen 🙂

Gluten-free pumpkin bread

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5 from 2 reviews

• Author: Karlijn
• Total Time: 60 min
• Servings: 12 1x
• Diet: Gluten Free

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Description

Easy low FODMAP and gluten-free pumpkin bread! Quick to make and a perfect fall snack for on-the-go. Also lactose-free. 

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Ingredients

Scale 1x2x3x

• 225 g (1 1/2 cups) gluten-free flour (I use Schär Mix It Universal)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 tsp pumpkin spice
• A pinch of salt
• 220 g (1 cup) pumpkin puree*
• 2 eggs, at room temperature
• 6 tbsp butter or coconut oil, melted (use coconut oil to make this recipe entirely lactose-free)
• 60 ml (1/4 cup) almond milk
• 100 ml (1/2 cup) maple syrup
• A 22 cm (8,6 inch) long cake tin

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Instructions

This recipe is based on this recipe by Kristine’s Kitchen blog

• Preheat the oven to 180 degrees Celsius (350 F).
• Put flour, baking powder, baking soda, pumpkin spice and salt in a bowl and stir to combine. Set aside.
• Melt the butter or coconut oil in the microwave. Add the pumpkin puree, maple syrup, almond milk and eggs and stir to combine.
• Stir the flour mixture carefully into the wet ingredients.
• Line the cake tin with baking paper. Pour in the batter. Bake the pumpkin bread in the oven for approximately 45 minutes.
• Keep a close eye on the pumpkin bread from halfway through the baking time. If it gets dark too quickly, you can cover it with aluminum foil. The pumpkin bread is done when a skewer comes out clean. It may take a few minutes longer or shorter in your oven.
• Remove the pumpkin bread from the oven and let it cool in the tin for 15-20 minutes. Then take it out of the cake tin and let it cool down completely.

Notes

* I cook approximately 400 grams of pumpkin in cubes until the pumpkin is completely soft. Drain the pumpkin well. Then puree it in a food processor or with a hand blender. Let cool and then measure 1 cup of pumpkin puree. At the top of the blog post under the heading about the ingredients you can read which kinds of pumpkin are low FODMAP. You can also use canned pumpkin, this is low FODMAP up to 75 g per serving.

Storage: you can store the pumpkin bread in a closed container for 3-4 days. You can also freeze it well. Cut the bread into slices and wrap it well in, for example, aluminum foil or plastic foil. Then it will stay good for about 3 months.

• Prep Time: 15 min
• Cook Time: 45 min
• Category: Healthy snack
• Method: Oven
• Cuisine: American

Nutrition

• Serving Size: 1 serving (1/12 of the recipe)
• Calories: 162
• Fat: 7
• Carbohydrates: 23
• Fiber: 1
• Protein: 2