Low FODMAP Easy Pumpkin Bread

Total time1 hr 35 min

Prep time10 min

Cook time1 hr 5 min

This cozy loaf leans hard into real canned pumpkin purée and a generous mix of warm spices — cinnamon, ginger, and nutmeg — for that deep, autumnal flavor in every slice. Eggs and a touch of vegetable oil keep the crumb soft and moist, while brown sugar and granulated sugar add just the right amount of sweetness without tipping into cloying. Chopped walnuts or pecans fold in for a bit of crunch, though the bread is just as good left smooth if you skip them. It bakes into a tall, tender loaf with a golden top and a moist, dense interior that slices beautifully once fully cooled. This is a genuinely solid pick for a low FODMAP kitchen, whether you're having a slice with morning coffee or packing it up as a snack. Simple ingredients, minimal fuss, and a big payoff in flavor make this one worth keeping on repeat.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

10 servings

1 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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
Ingredient note
A serving of up to about 1/4 cup of pumpkin puree is low in FODMAPs. This recipe contains only about 1 2/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid pumpkin puree, please tap it and change its rating to Red.
¾ cup packed light brown sugar
¼ cup granulated sugar
2 large eggs
½ cup vegetable oil
¼ cup whole milk
1 tsp vanilla extract
½ cup chopped walnuts or pecans (optional)

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!