Pumpkin Bread (gluten free, dairy free, low FODMAP)

Last updated on 3.11.2020

I found this amazing recipe on mamaknowsglutenfree.com. It yields roughly eight 100g slices. Each slice is about 334 kcal (4 g protein, 53 g carbs, 11 g fat)


1 cup (235 g) canned pumpkin
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

3/4 cup (160 g) granulated sugar
1/2 cup (86 g) brown sugar
2 tsp vanilla extract

3 large eggs
1/3 cup vegetable oil

200 g gluten free flour
1/4 tsp xanthan gum (skip if your flour already contains it)
1 tbsp pumpkin spice*
1 tsp cinnamon

Baking instructions

Mix pumpkin, soda, baking powder and salt until well combined.

Mix in both sugars and vanilla until smooth.

Add eggs and oil and mix well.

Add flour, gum and spices and mix until you get a smooth batter.

Preheat oven to 175C (fan) and bake in a greased bread loaf tin for about 60-70 min, until a toothpick comes out clean.

Let it cool down for 10 minutes before slicing.

*Pumpkin spice (ca 5 tbsp)

3 tbsp ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground cloves

Be First to Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload the CAPTCHA.