This cozy loaf leans on real pumpkin purée for its dense, moist texture, with warm cinnamon, ginger, nutmeg, and allspice layered through every bite. A flaxseed-and-water mixture does the binding work here, giving the crumb its structure without any eggs in sight, while a mix of cane and brown sugar keeps the sweetness rounded and deep. Optional chocolate chips melt into little pockets throughout the batter for anyone who wants extra richness. It bakes up into a tall, golden-brown loaf with a tender center and a toothpick-clean finish, then slices beautifully once fully cooled. Simple pantry staples and one bowl of wet ingredients meeting one bowl of dry is really all it takes, making this a low-effort favorite to keep in a low FODMAP baking rotation.
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Ground flaxseed only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 2/3 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
Preheat the oven to 350°F (175°C). Lightly 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 small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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