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! It's also dairy free!

Low Fodmap Pumpkin Bread with Chocolate Chips

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!

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.

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!

Low Fodmap Pumpkin Bread with Chocolate Chips
 
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
  • 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)
Instructions
  1. Preheat oven to 350°F. Grease loaf pan and set aside.
  2. In a medium bowl, whisk together flour, baking soda, salt and pumpkin pie spice.
  3. 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.
  4. 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.
Nutrition Information
Serving size: 1/16 Calories: 171 Fat: 10.8 g Saturated fat: 3.4 g Trans fat: 0 g Carbohydrates: 18.7 g Sugar: 11.8 g Sodium: 163 mg Fiber: 1.2 g Protein: 1.9 g Cholesterol: 20 mg

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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!

I love olives, bacon and puppies (in no particular order) and hate feeling like crap because of certain foods. By day, I help people as a supermarket dietitian. By night, I create easy and fun, low fodmap recipes for you (and me)! :)

4 Comments

  1. The bread tasted great! However, I am struggling to get the inside of the bread to cook thoroughly – mine was mush. Do you have any tricks for this? I’ve had this problem with a few other wet gluten-free quick breads. I use a glass bread baking dish – not sure if that matters here!

    1. Oh no! I appreciate the feedback and will put this recipe on my list to re-test. Sorry about that! I don’t have a glass bread baking dish, so I don’t know if that may have contributed (hmm?), but in case you make it again before I do :), a couple of ideas to try … 1) reducing the temp (maybe to 325F) and extending the time (60+ minutes) or 2) dividing the batter into smaller loaf pans <--- this would likely require less time to bake, so I'd check it maybe after 35 or 40 minutes depending on the size of your loaves. Thanks, Jess!

      1. Hello again! Thank you for your help! I should point out that I’ve struggled with a number of GF quick breads getting the center cooked through/dry in a couple of ovens.
        1) I tried the longer bake time, but still got mushy center.
        2) I cut the recipe in half and substituted brown sugar instead of maple syrup and over-beat the mixture. I then baked for 40 minutes – a toothpick came out clean, which was a great sign. Upon cooling and cutting, it was still wet, but stayed together – it was an improvement! It may have been a problem over-beating and the baking soda didn’t work as well. I think I would try to cook the half loaf for even 50 minutes next time. I also looked at America’s Test Kitchen for some help who had the same advice as you! https://www.americastestkitchen.com/guides/gluten-free/troubleshooting-gluten-free-baked-goods https://www.americastestkitchen.com/guides/gluten-free/keys-to-successful-gluten-free-baking

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