Low FODMAP Gluten Free Pumpkin Chocolate Chip Bread
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Learn more →Ingredients
10 servings
- 1 ¾ cups gluten free flour blend
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 can (15 oz) pumpkin purée
Ingredient noteA serving of up to about 1/4 cup of pumpkin puree is low in FODMAPs. This recipe contains only about 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 granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- ⅓ cup neutral oil (such as canola or vegetable oil)
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- 1
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, leaving handles for easy removal.
- 2
In a large bowl, whisk together the gluten free flour blend, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg until evenly combined.
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