Low FODMAP Pumpkin Bread

low FODMAP Pumpkin Bread recipe

If you or someone you know is on a Low-FODMAP diet, it’s easy to still enjoy the tastes of fall with this Low FODMAP recipe Pumpkin Bread Recipe.


  • Cooking spray
  • 240 g (2 cups) gluten-free all purpose flour (for low FODMAP chose a flour with no bean or legume flours. I used King Arthur Measure for Measure GF Flour)
  • 1 cup cane sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 2/3 cup olive oil, coconut oil, or melted butter
  • 2 large eggs, at room temperature
  • 1/2 cup lactose-free milk, almond milk, or rice milk
  • 1 cup canned pumpkin purée
  • (Optional stir-in: chocolate chips)


  1. Preheat oven to 375 degrees F. Coat a 9-inch loaf pan with cooking spray or line with parchment paper.
  2. Whisk together flour and next 5 ingredients (through cloves) in a small bowl. 
  3. Combine oil, eggs, pumpkin and milk in a medium bowl. Add dry ingredients and stir with a wooden spoon just until moistened. (Alternatively, you can mix in a stand mixer on medium speed.)
  4. Pour batter into prepared pan. Bake for 50 minutes or until wooden pick or cake tester inserted in center of the loaf comes out clean.
  5. Let cool in pan on wire rack 10 minutes. Remove from pan and let cool completely before slicing. Store in an airtight container.