Low FODMAP Spiced Pumpkin Bread with Cream Cheese Swirl
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Learn more →Ingredients
10 servings
For the bread
- 1 ¾ cups oat flour
Ingredient noteA serving of up to about 1/2 cup of oat 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 oat flour, please tap it and change its rating to Red.
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
- 1 cup pumpkin puree
Ingredient noteA 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.
- ½ cup maple syrup
- ⅓ cup coconut oil, melted and cooled
- 2 large eggs
- 1 tsp vanilla extract
For the cream cheese swirl
- 6 oz cream cheese, softened
- 2 tbsp maple syrup
- 1 large egg
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
- 2
In a large bowl, whisk together the oat flour, baking soda, baking powder, cinnamon, ginger, turmeric, and salt until evenly combined.
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