Pumpkin Bread
(Makes 8 slices)
Embrace cozy autumn flavors any time of year with a soft, moist slice of low-FODMAP pumpkin bread that is completely SIBO-friendly. This easy baking recipe blends pure pumpkin purée, warm cinnamon, zingy ginger, and fragrant nutmeg with a gentle gluten-free flour blend. Baked to golden perfection, each tender slice delivers rich fall spices and a delicate sweetness that pairs wonderfully with your morning coffee or afternoon tea.
Thoughtfully formulated for sensitive digestive systems, this gluten-free and lactose-free quick bread lets you enjoy comfort food without risking gut irritation. By sticking to gut-safe flour free of inulin or chicory root, using lactose-free milk, and keeping the pumpkin purée within ideal low-FODMAP thresholds, you can indulge completely free of bloating, gas, or stomach distress. It is a fantastic, worry-free choice for anyone managing IBS symptoms, following a strict SIBO protocol, or searching for a clean meal prep breakfast.
Ingredients
- 1 Cup Pumpkin Purée
- 2 Large Eggs
- ¼ Cup Light Brown Sugar
- ¼ Cup Lactose-free Milk
- 1 tsp. Vanilla Extract
- 1½ Cups Gluten-free All-purpose Flour Blend (No Inulin/Chicory Root Fiber)
- 1 tsp. Baking Powder
- 1 tsp. Cinnamon
- ½ tsp. Ground Ginger
- ¼ tsp. Nutmeg
- ¼ tsp. Salt
Preparation
Step 1
Preheat oven to 350°F.
Step 2
Line a loaf pan with parchment paper.
Step 3
In a large bowl, whisk pumpkin, eggs, maple syrup, milk, and vanilla until smooth.
Step 4
In a separate bowl, combine gluten-free flour, baking powder, cinnamon, ginger, nutmeg, and salt.
Step 5
Slowly add dry ingredients into wet ingredients.
Step 6
Stir until just combined. Avoid overmixing.
Step 7
Pour batter into loaf pan and smooth the top.
Step 8
Bake 45–55 minutes until a toothpick inserted in the center comes out clean.
Step 9
Cool completely before slicing.
