GERD Friendly Easy Pumpkin Bread
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Learn more →Ingredients
10 servings
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 cup canned pumpkin purée
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup whole milk
Ingredient noteThough high-fat foods can worsen reflux, this recipe has only a small amount of whole milk (~1 1/4 teaspoons per serving), making it likely fine for many with GERD. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
- 1 tsp vanilla extract
- ½ cup chopped walnuts or pecans (optional)
Can be omittedwalnuts
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with oil or nonstick spray, then line the bottom with a strip of parchment paper for easy release.
- 2
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt until evenly combined.
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