Filled with fall flavors and topped with chocolate, this Low FODMAP Pumpkin Bread with Chocolate Chips is perfect for a gluten-free breakfast or sweet treat!
‘Tis the season for all things pumpkin! Not only does it taste like fall, this Low FODMAP Pumpkin Bread with Chocolate Chips makes good use of the nutritious and delicious, orange veggie. Enjoy for breakfast or a sweet treat.
Low FODMAP Note: Canned pumpkin is considered low FODMAP at 1/4 cup servings.
- 2 cups low FODMAP flour (I like Bob’s Red Mill 1:1 Gluten-Free Flour)
- 1 tsp. baking soda
- ½ tsp. salt
- 1 ½ tsp. pumpkin pie spice
- ½ cup maple syrup
- ½ cup extra light olive oil (or canola oil)
- 2 eggs
- ¼ cup water
- 1 cup canned pumpkin
- ¾ cup low FODMAP chocolate chips, divided (I like Enjoy Life mini chocolate chips)
- Preheat oven to 350°F. Grease loaf pan and set aside.
- In a medium bowl, whisk together flour, baking soda, salt and pumpkin pie spice.
- In a large bowl, whisk together maple syrup, olive oil, and eggs. Gradually add the dry mixture to the wet mixture, beating well. Add water and pumpkin puree and beat well. Fold in ½ cup chocolate chips and pour batter into prepared loaf pan. Sprinkle with remaining ¼ cup chocolate chips.
- Bake for 50 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and let cool for 15 minutes before removing from pan and allowing to cool completely. Slice and serve.