Low FODMAP Paleo Almond Flour Pumpkin Bread

Total time1 hr 30 min

Prep time15 min

Cook time55 min

Low FODMAP Paleo Almond Flour Pumpkin Bread

This cozy loaf leans on real pumpkin puree, warm cinnamon, ginger, and nutmeg for that classic autumn flavor in every slice. Eggs, maple syrup, melted coconut oil, and a splash of vanilla come together into a thick, moist batter that bakes into a deep-golden crumb with a tender bite. Toasted walnuts fold in for a little crunch, and a touch of apple cider vinegar gives the loaf just the right lift as it bakes. The whole thing comes together in one bowl, rests briefly in the pan, then lifts out clean for neat, bakery-style slices once it's cooled. It's a genuinely satisfying option for anyone following a low FODMAP approach who still wants a proper spiced pumpkin bread. Whether you're slicing it warm with a smear of something creamy or packing it for a snack on the go, this one delivers real fall flavor without any fuss.

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Ingredients

10 servings

For the bread

2 cups almond flour
Ingredient note
A serving of up to about 1/3 cup of almond flour is low in FODMAPs. This recipe contains only about 3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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¼ cup coconut flour
Ingredient note
A serving of up to about 2 tablespoons of coconut flour is low in FODMAPs. This recipe contains only about 1 teaspoon per serving, making it likely fine for most people. If you prefer to always avoid coconut flour, please tap it and change its rating to Red.
1 tsp baking soda
½ tsp fine sea salt
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
3 large eggs
1 cup pumpkin puree
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.
⅓ cup maple syrup
¼ cup coconut oil, melted and cooled
1 tsp apple cider vinegar
1 tsp pure vanilla extract
⅓ cup chopped walnuts (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil and line the bottom with a strip of parchment paper, leaving an overhang on the two long sides for easy lifting.
2
In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined with no visible lumps.

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