Amazing Low-FODMAP Pumpkin Bread or Pumpkin Muffins; Gluten-free, Dairy-free

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Truly a favorite in my home all year round, low-FODMAP Pumpkin Bread is moist and delicious.  This low-FODMAP recipe is easy and can be modified for muffins also!

Pumpkin provides great texture, color and nutrition and makes this low-FODMAP Pumpkin Bread a hit at any event.  Plus it is as simple as opening a can.  I love using pumpkin in my low-FODMAP baking!

Sprinkle low-FODMAP nuts, chocolate chips or seeds in this low-FODMAP Pumpkin Bread or enjoy it simply on its own.  It is super versatile.  You can top this low-FODMAP Pumpkin Bread with low-FODMAP Cream Cheese frosting, low-FODMAP glaze or low-FODMAP Creamy Ermine frosting (for a dairy-free option). Absolutely amazing.

You may also love my low-FODMAP Spiced Zucchini Cake, low-FODMAP Pumpkin Bread Pudding and low-FODMAP Pillow-soft Pumpkin Cookies.  Or check out over 200 more low-FODMAP recipes on the blog. IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Amazing Low-FODMAP Pumpkin Bread or Pumpkin Muffins; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Makes 12 muffins or one bread

Prep time: 20 min

Bake time: 20-25 min for muffins, 45-55 min for bread

Total time: 45 min for muffins, 75 min for bread

Bake 350 F


  • 1 & ¾ cups Authentic Foods GF Classical Blend (or another GF, low-FODMAP flour of your choice. This is my favorite flour for baking- read my low-FODMAP bake off blog to see why)
  • 1 cup sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon xanthan gum
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • ¼ cup low-FODMAP milk (such as almond milk for dairy-free version, or lactose-free milk for non dairy-free)
  • 1/3 cup plus 2 tablespoons canola oil
  • 2 tablespoons dark corn syrup or brown rice syrup or maple syrup
    • I used dark corn syrup
  • 1 cup pure canned pumpkin (ensure doesn’t contain other additives)
    • 1/3 cup is one low-FODMAP serving
  • Optional stir ins or garnish: ½ cup chocolate chips, chopped toasted walnuts or pecans, dried cranberries, toasted pumpkin seeds
  • Optional frosting: low-FODMAP Cream Cheese Frosting (non dairy-free), low-FODMAP Vanilla Buttercream (dairy-free), low-FODMAP Ermine frosting (dairy-free) or low-FODMAP Cinnamon Bun Glaze (dairy-free)
  • Vegetable shortening for greasing


  • Preheat oven to 350°F
  • Position rack in center of oven
  • Grease your choice of pan with vegetable shortening, and if using loaf pan, line pan with 2 strips of aluminum foil or parchment paper and grease these (will help with bread removal after baking)
  • Mix low-FODMAP flour, sugar, baking soda, xanthan gum, salt, baking powder, cinnamon, nutmeg, ginger and cloves together in a large mixing bowl of electric mixer with flat paddle
  • Combine eggs, low-FODMAP milk, oil, dark corn syrup (or other syrup choice) and pumpkin in a separate bowl and whisk to blend
  • Pour the wet ingredients into dry and mix until well blended
    • Do not overmix
  • Fold in stir-ins if desired, or sprinkle on top of loaf
  • Pour batter evenly into pans and bake 45-55 minutes for loaf pans and about 20-25 minutes for muffins or until toothpick inserted in center comes out clean (watch closely as oven times vary)
  • Cool bread for 8 minutes and then remove from pan
    • Remove muffins from pan immediately
  • Cool completely on rack before serving or wrapping for storage
  • Frost with your choice of low-FODMAP frosting if desired once cool, or delicious without frosting!
  • Easiest to slice when chilled, can freeze if desired

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Comments Rating 4.9 (10 reviews)

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