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Low residue diets limit seeds and whole spices. Only a pinch of ground ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
Low residue diets limit raw and fibrous vegetables. Canned pumpkin is a smooth puree with no skin or seeds, and the recipe uses only about 1 1/2 tablespoons per serving, so it is likely Low Residue. If you prefer to always avoid pumpkin puree, please tap it and change its rating to Red.
Plain whole milk has no fiber, so it leaves very little residue. One portion of this recipe has only a small amount of dairy — comfortably inside the roughly 2 servings a day a low residue diet typically allows. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
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.
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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