Low FODMAP Chocolate Chip Pumpkin Bread

Low FODMAP Chocolate Chip Pumpkin Bread is an easy, one-bowl recipe that is gluten-free, gum-free, and can be made dairy-free.

It’s that time of year to be thankful, but I haven’t been feeling all that grateful the past few weeks. First, I had a really bad cold, which took me a couple of weeks to get over. I was also really stressed out trying to get my blog migrated. Finally, I had some medical tests done. Luckily, my cold is gone, my blog works beautifully, and I’m (relatively) healthy!

Thankfulness

Despite all that has gone on the past few weeks, I’ve managed to muster up some thankfulness. Last night as I was going to bed, I gave a huge sigh of relief and told my husband how thankful I am to have life back to normal. Although I’ve had my share of medical issues in the past and am still struggling with my body image, I am so grateful for my health right now. What are you most thankful for this year?

I hope you will be thankful for this pumpkin bread recipe! Of all of the foods I make, quick breads and muffins are my favorite. It’s probably because they are my favorite to eat. Every morning after yoga or some other type of movement (or even sleeping in) is my sacred coffee time. I enjoy a couple cups of coffee, a muffin or a piece of bread, and watch a favorite TV show that I have recorded. I am not a morning person, so I tend to do most of my work in the afternoon and evening. Mornings are for taking care of myself and I love my routine. This Low FODMAP Chocolate Chip Pumpkin Bread is the perfect accompaniment to my morning. There’s another thing I’m thankful for: my mornings!

Happy Thanksgiving and…..Enjoy!

Try these other low FODMAP pumpkin recipes from my collection:

• Pumpkin Spice Bars with Maple Icing
• Pumpkin Pancakes
• Chicken Pumpkin Curry

Print

Chocolate Chip Pumpkin Bread

An easy, one-bowl recipe that is gluten-free, gum-free, and can be made dairy-free.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword bread, chocolate, gluten-free, gum-free, low-fodmap, pumpkin

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10 slices

Author Dianne B.

Ingredients

• ¾ cup pumpkin puree
• ½ cup brown sugar, packed
• 1/3 cup granulated sugar
• 1/3 cup lactose-free milk or almond milk
• ¼ cup extra light olive oil or canola oil
• 1 large egg
• 1 ½ cups Dianne’s Gum-Free, Gluten-Free, Low-FODMAP Flour Blend
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ cup Enjoy Life Dairy-Free Mini Chocolate Chips

Instructions

• Preheat oven to 325 degrees F. Coat an 8” x 4” loaf pan with cooking spray.
• In a large bowl, combine the pumpkin, brown sugar, sugar, milk, oil and egg, stirring until smooth.
• Measure the flour by lightly spooning it into the measuring cup and then leveling off with the back of a knife. Add to the pumpkin mixture along with the cinnamon, salt, baking soda, ginger, cloves and nutmeg. Stir until flour is fully incorporated and batter is smooth. Fold in the chocolate chips, setting a few aside to sprinkle on top if desired.
• Spread batter into the prepared loaf pan. Sprinkle with chocolate chips if desired. Bake 60 to 65 minutes, or until the middle of the top of the loaf springs back when lightly touched.
• Cool bread completely before turning out. Slice and serve.

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