Description

A delicious snack: low FODMAP pumpkin bread! Easy to make and handy for on-the-go. Gluten-free and lactose-free.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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