Filled with fall flavors and dotted with chocolate, this Low FODMAP Pumpkin Bread with Chocolate Chips is perfect for a delicious, FODMAP-friendly sweet treat.
Pumpkin is one versatile veggie and happens to be pretty darn good for us, too!
In fact, the bright orange color of pumpkin comes from a nutrient called beta-carotene. Beta-carotene is a form of vitamin A and vitamin A helps promotes eye and skin health. It also works to help keep our immune system in check.
Yes, this pumpkin bread is still considered a treat. But, it’s always nice when you can give a dessert a bit of a nutritional boost. #dietitianwin 🙂
In addition to delicious and nutritious pumpkin, this bread calls for a couple of my favorite FODMAP-friendly baking staples – Bob’s Red Mill Gluten-Free All-Purpose Baking Flour and Enjoy Life Chocolate Chips.
For the past few years, I’ve almost exclusively used Bob’s Red Mill Gluten-Free All-Purpose Baking Flour (in the blue bag) for my baking needs. (Not sponsored, just love!) It’s worked really well in converting just about any wheat-based recipe to be gluten-free. And, it’s FODMAP-friendly (by ingredient).
Another ingredient in this recipe that I really enjoy and consider a baking staple is the Enjoy Life Chocolate Chips. If you’re not familiar, Enjoy Life is an awesome “free from” brand in the US. Although their line is not completely low FODMAP, the Enjoy Life brand makes a lot of really yummy gluten-free and dairy-free goodies. Their FODMAP-friendly (by ingredient) mini chocolate chips are probably my most common Enjoy Life purchase and have been a dairy-free staple in my house for years.
Filled with fall flavors and dotted with chocolate, this Low FODMAP Pumpkin Bread with Chocolate Chips is perfect for a FODMAP-friendly sweet treat!
- 2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 ½ tsp. pumpkin pie spice
- ½ cup brown sugar
- ½ cup extra light olive oil (or canola oil)
- 2 eggs
- ¼ cup water
- 1 cup canned pumpkin
- ½ cup low FODMAP chocolate chips, divided (I like Enjoy Life mini chocolate chips)
- Preheat oven to 350°F. Grease a loaf pan and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In a large bowl, whisk together browns sugar, olive oil, and eggs. Gradually add the dry mixture to the wet mixture, beating well. Add water and pumpkin puree and beat well. The batter will be thick. Fold in ⅓ cup chocolate chips and pour batter into prepared loaf pan. Sprinkle with remaining chocolate chips.
- Bake for 50 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and let cool for 15 minutes before removing from pan and allowing to cool completely. Slice and serve.
Canned Pumpkin: A low FODMAP serving is ⅓ cup or 75 grams.
Keywords: bread, quick bread, gluten-free, pumpkin bread