A thick slice of low FODMAP pumpkin bread dotted with chocolate chips on a white cutting board surrounded by crumbs.

Low FODMAP Pumpkin Bread with Chocolate Chips

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.

A slice of low FODMAP pumpkin bread

‘Tis the season for all things pumpkin – pumpkin oatmeal, pumpkin cookies, pumpkin bread, pumpkin (spice) lattes … Okay so that last one’s a bit of stretch, but you get the picture. 😉

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 🙂

A slice of low FODMAP pumpkin bread on a small white plate with a bite on a fork with a cup of coffee in the background.

BAKING STAPLES

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.

Low FODMAP Pumpkin Bread with Chocolate Chips

Print
Low FODMAP Pumpkin Bread

Low FODMAP Pumpkin Bread with Chocolate Chips


  • Author: Em Schwartz, MS, RDN
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 16
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Filled with fall flavors and dotted with chocolate, this Low FODMAP Pumpkin Bread with Chocolate Chips is perfect for a FODMAP-friendly sweet treat!


Ingredients


Instructions

  1. Preheat oven to 350°F. Grease a loaf pan and set aside.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. 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.
  4. Bake for 50 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and let cool for 15 minutes before removing from pan and allowing to cool completely. Slice and serve.

Notes

Canned Pumpkin: A low FODMAP serving is ⅓ cup or 75  grams.

Keywords: bread, quick bread, gluten-free, pumpkin bread

Note: This recipe was originally published September 29, 2017, and updated on October 4, 2018.

Like what you see? Sign up for the Fun Without Fodmaps newsletter and never miss a beat. Bonus: You’ll receive a downloadable eBook with my top 10 low FODMAP recipes.

I'm a foodie and dietitian living with IBS who loves creating easy and delicious low FODMAP recipes for you (and me)! I've been trained on the use of the low FODMAP diet for IBS by Monash University and create my recipes based on their (green) low FODMAP serving sizes.

15 Comments

  1. Stumbled across your page today and a lot of your recipes look great! Unfortunately, I am one of the ‘lucky’ ones with IBS who reacts to Xanthan gum. Would love to see some low FODMAP recipes without it!

  2. Is there a way I can’t find the old recipe that has the maple syrup in it? I made this recipe into muffins with the original ingredients and I reallly loved them. I don’t want to alter the taste or texture at all.

    1. Hi Rachel! I was thinking about sharing the original as a muffin recipe, because I liked it, too! 🙂 Here is the original recipe.

      2 cups low FODMAP flour (like Bob’s Red Mill 1:1 Gluten Free)
      1 tsp. baking soda
      ½ tsp. salt
      1 ½ tsp. pumpkin pie spice
      ½ cup maple syrup
      ½ cup extra light tasting olive oil (or other oil)
      2 eggs
      ¼ cup water
      1 cup canned pumpkin
      ¾ cup low FODMAP chocolate chips, divided (like Enjoy Life mini chocolate chips)

      Preheat oven to 350°F. Grease loaf pan and set aside.
      In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
      In a large bowl, whisk together maple syrup, olive oil, and eggs. Gradually add the dry mixture to the wet mixture, beating well. Add water and pumpkin puree and beat well. Fold in ½ cup chocolate chips and pour batter into prepared loaf pan. Sprinkle with remaining ¼ cup 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.

      Prep Time: 15 minutes
      Cook Time: 50 minutes
      Serves: 16

  3. I’m curious if using xanthan gum would cure this problem.. I see this as an added ingredient in a lot of gluten-free bread recipes (3/4 tsp per cup of flour for muffins and quick breads), and it claims to assist with binding. I don’t know if it’d help at all w/ the wetness, but it’s supposed to hold things together.

    1. Hi Liz, thanks for your comment. This recipe has been updated since the previous comments. You are correct in the potential for adding xanthan gum, however, Bob’s Red Mill Gluten Free 1:1 Baking Flour already includes it as an ingredient, which is why I chose not to add it in. The original recipe called for maple syrup, which I think was the culprit after several re-tests.

      1. I gave the updated recipe a try last night, but made them into large muffins instead of a loaf. It worked great – I baked them for 30 mins, and though they were a teensy bit dry, they were really good. Maybe next time I’ll do a loaf and see if that’s more moist.

        1. Thanks for trying, Liz. I’m glad it worked to turn this recipe into muffins. The bread is on the drier side, which I kind of like (especially with a cup of coffee), but I understand it’s not everyone’s cup of tea.

      2. Just made these tonight as muffins and they are AWESOME. I only had Bob’s Red Mill GF flour (not the 1:1 baking flour) so I added in 1 tsp of cornstarch to take the place of the xantham gum and it worked perfectly. They are so so good. I baked them for about 22 min and they’re perfectly done.

        1. Thanks for sharing, Krista! I’m glad to hear you enjoyed them!! On a FODMAP note, other Bob’s Red Mill GF flours may not be low FODMAP – there is one that contains garbanzo bean flour – so double check the ingredients, if eating low FODMAP. 🙂

  4. The bread tasted great! However, I am struggling to get the inside of the bread to cook thoroughly – mine was mush. Do you have any tricks for this? I’ve had this problem with a few other wet gluten-free quick breads. I use a glass bread baking dish – not sure if that matters here!

    1. Oh no! I appreciate the feedback and will put this recipe on my list to re-test. Sorry about that! I don’t have a glass bread baking dish, so I don’t know if that may have contributed (hmm?), but in case you make it again before I do :), a couple of ideas to try … 1) reducing the temp (maybe to 325F) and extending the time (60+ minutes) or 2) dividing the batter into smaller loaf pans <--- this would likely require less time to bake, so I'd check it maybe after 35 or 40 minutes depending on the size of your loaves. Thanks, Jess!

      1. Hello again! Thank you for your help! I should point out that I’ve struggled with a number of GF quick breads getting the center cooked through/dry in a couple of ovens.
        1) I tried the longer bake time, but still got mushy center.
        2) I cut the recipe in half and substituted brown sugar instead of maple syrup and over-beat the mixture. I then baked for 40 minutes – a toothpick came out clean, which was a great sign. Upon cooling and cutting, it was still wet, but stayed together – it was an improvement! It may have been a problem over-beating and the baking soda didn’t work as well. I think I would try to cook the half loaf for even 50 minutes next time. I also looked at America’s Test Kitchen for some help who had the same advice as you! https://www.americastestkitchen.com/guides/gluten-free/troubleshooting-gluten-free-baked-goods https://www.americastestkitchen.com/guides/gluten-free/keys-to-successful-gluten-free-baking

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.