Low Histamine Spiced Pumpkin Bread with Cream Cheese Swirl

Total time1 hr 40 min

Prep time20 min

Cook time1 hr

Low Histamine Spiced Pumpkin Bread with Cream Cheese Swirl

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Ingredients

10 servings

For the bread

1 ¾ cups oat flour
Bob's Red Mill Gluten Free Whole Grain Oat Flour - 18 Oz Bobs Red Mill Flour Oat Whole Grain - 20 Oz Quaker Oat Flour Arrowhead Mills Organic Oat Flour - 16 oz Gold Medal Gluten Free Oat Flour
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1 tsp baking soda
½ tsp baking powder
1 ½ tsp ground cinnamon
Ingredient note
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
½ tsp ground ginger
Ingredient note
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses a pinch or less per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
¼ tsp ground turmeric
¼ tsp fine sea salt
1 cup pumpkin puree
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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