Warm spices like cinnamon, ginger, nutmeg, and cloves fold into a thick pumpkin batter, giving this loaf that cozy, fall-baking aroma the moment it hits the oven. Canned pumpkin purée keeps the crumb moist and tender, while a neutral oil and a touch of vanilla round out the flavor without weighing the loaf down. The gluten free flour blend bakes up into a sturdy, deep-golden loaf that slices cleanly once fully cooled, and a handful of toasted walnuts or pecans adds a satisfying crunch if you want it. It's an easy one-bowl-wet, one-bowl-dry mix-and-bake situation, no special equipment required beyond a loaf pan and a wire rack for cooling. This version is a solid pick for a low FODMAP kitchen, so you can slice into a cozy pumpkin loaf without any second-guessing. Store it well-wrapped on the counter for a few days, or slice and freeze individual pieces for an easy grab-and-go breakfast.
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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.
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a large bowl, whisk together the gluten free flour blend, baking soda, baking powder, xanthan gum, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined.
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