Gluten-Free Pumpkin Bread (Low FODMAP-Friendly & Perfectly Spiced)

The weather’s finally cooling down, which means all things fall are officially here, and this Gluten Free Pumpkin Bread is first on my to-do list. It’s moist, warmly spiced, and topped with crunchy pumpkin seeds for that cozy coffee break moment. The whole kitchen will smell like fall when you make this bread!

Is Pumpkin Low FODMAP?

Short answer: yes, in the right portion. Canned 100% pumpkin is considered Low FODMAP at about 1/3 cup (roughly 75 g) per serving. Larger portions can climb into moderate or high FODMAP territory thanks to the fructan. In this recipe, we use one 15-ounce can of pumpkin puree in the whole loaf and slice it into 10 pieces, which keeps each slice perfectly within a Low FODMAP serving!

Why You’ll Love This Pumpkin Bread

• Pantry-friendly: Made with simple ingredients you likely already have, so mixing a loaf on a random Sunday afternoon is a breeze.

• Moist, tender crumb: This bread bakes up super soft inside, golden on top, and is easy to slice without crumbling.

• Freezer-ready: Let it cool, slice it up, and stash in the freezer for easy grab-and-go breakfasts or snack breaks.

Craving more pumpkin bakes? Try Pumpkin Chocolate Chip Bars, Maple Pumpkin Muffins, Chocolate Pumpkin Cheesecake, and cozy Pumpkin Streusel Muffins next!

Tips For the Best Pumpkin Loaf

• Don’t overmix the batter or you’ll end up with a dense loaf.

• Line the pan with parchment for an easy lift and cleanup after baking.

• Bake on the middle rack, start checking at 55 minutes with a toothpick, and pull it when you see a few moist crumbs.

• Let the pumpkin bread cool for 10 minutes in the pan, then cool completely on a rack for clean, even slices.

Variations

• Spice it your way with an extra ½ teaspoon of cinnamon and a pinch (⅛ teaspoon) of cloves, or up to ¼ teaspoon of cardamom for a bolder, cozy flavor.

• Add a chocolate chip touch by folding in about ⅓ cup dairy-free chocolate chips, if tolerated.

• Brighten it with a citrus lift by stirring in 1 teaspoon of finely grated orange zest, which perks up the pumpkin without altering its texture.

• Add a nutty crunch with ⅓ cup chopped, toasted pecans or walnuts folded into the batter or sprinkled on top. 

If you’re in a savory mood, try our Autumn Turkey Chili or scoop it up with Pumpkin Sage Hummus and veggies or pita.

Storage

• Store at room temperature up to 3 days in an airtight container. 

• For longer storage, slice and freeze for up to 2 months, separating slices with parchment paper in a zip-top bag. Thaw a slice on the counter, or warm in a toaster oven for a few minutes until the edges are lightly crisp.
  

Serving ideas

• Keep it simple with a warm slice and lactose-free butter or a thin smear of peanut butter if tolerated for extra protein. 

• Make it a cozy coffee break with a Dairy-Free Cinnamon Dolce Latte and let the whole kitchen smell like fall. 

• Build a light breakfast plate by adding a small bowl of lactose-free yogurt or chia seed pudding and sprinkling on Low FODMAP granola for added crunch.

• Fresh, not too sweet side: a Low FODMAP citrus or berry salad adds brightness alongside your slice.

FAQs

Can I make muffins instead of a loaf?

Yes. Divide batter among a lined 12-cup muffin tin and bake at 350°F for 18 to 22 minutes, until set on top.

How do I make this without eggs?

Try flax “eggs”: mix two tablespoons of ground flaxseed with five tablespoons of water, let it rest for 10 minutes, then use it in place of the 2 eggs. The loaf will be a bit denser and may require an additional 5–10 minutes of baking time. Let it cool fully before slicing.

How do I avoid a gummy center or a sunk top?

Measure flour accurately (spoon and level it), don’t overmix, and bake on the middle rack. Start checking at 55 minutes by sticking a toothpick in the middle section. The toothpick should have a few moist crumbs or an internal temp of 200–205°F. Cool for 10 minutes in the pan, then transfer to a rack and let cool completely.

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