I think my favourite 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 pumpkin bread to the collection of healthy “breads”. I still find it interesting that these types of bakes are called 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 pumpkin bread it is!

A perfect snack

Why is this recipe, like banana bread and zucchini bread, such an ideal snack, you might ask? The nice thing about these types of recipes is that you only have to prepare them once and then you can enjoy it for several days. I always cut this pumpkin bread into slices and freeze it, well packaged.

When I go to work or elsewhere, I take a slice out of the freezer and take it with me. This way you have a delicious homemade snack for a week or two! 

The ingredients of the pumpkin bread

I based this pumpkin bread on this recipe from Kristine’s Kitchen blog. I made the recipe gluten-free and adjusted it a bit to my taste. Below I explain a number of 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. I would not choose flours with a present flavour, such as buckwheat flour or flours that are very limited low FODMAP, such as almond flour.
• Pumpkin puree: I make pumpkin puree from pumpkin cubes. I used about 400 grams of pumpkin in cubes for this pumpkin bread. I cook the cubes until the pumpkin is completely soft. Drain well. Then puree it in a food processor or with a hand blender. Leave to cool and then measure off 1 cup of pumpkin puree. Japanese pumpkin or kabocha pumpkin is the only pumpkin variety that has been tested and is low FODMAP in large quantities (spaghetti squash too, but it is not suitable for this recipe). You can also use canned pumpkin, this is low FODMAP up to 75 g per serving. 
• 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 are very sensitive to lactose and already react to very small amounts of lactose, it is better to choose coconut oil.

Will you let me know if you have made my low FODMAP pumpkin bread? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen. 

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