Description
Your whole family will love this savoury low FODMAP maple pumpkin loaf!
Ingredients
- 3/4 cup lactose-free whole milk
- 1/2 tbsp lemon juice
- 1/2 cup quick-cooking oats
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 1/3 cup vegetable oil
- 1/4 cup dark brown sugar, packed
- 1 tsp pure vanilla extract
- 2 eggs
- 1 + 1/4 cups low FODMAP all-purpose flour
- 1 tbsp pumpkin spice
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tbsp unsalted roasted pumpkin seeds
Instructions
- Preheat your oven to 350 degrees and lightly coat a 9 x 5″ loaf pan with cooking spray.
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Combine the milk and lemon juice in a small bowl and let it rest for 10 minutes at room temperature. This will create a low FODMAP buttermilk substitute.
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Combine the milk and oats in a bowl. Give them a gentle stir and let them sit for 15 minutes.
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In a separate bowl, combine the pumpkin, maple syrup, oil, brown sugar, vanilla, and eggs. Stir in the oat mixture and set the bowl aside.
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Combine the flour, pumpkin spice, baking powder, salt, and baking soda. Add the flour mixture to the pumpkin mixture and whisk until it’s just combined.
- Pour the batter into the prepared loaf pan and sprinkle with pumpkin seeds. Bake for 55 – 65 minutes, or until a toothpick comes out clean. Allow the loaf to cool in the pan on a wire rack for 10 minutes. Then transfer the loaf directly to the wire rack to cool completely. Once cool, cut the loaf into 12 slices and enjoy!
Notes
Recommended low FODMAP serving – 1-2 slices per sitting
- Prep Time: 30 min
- Cook Time: 55 min
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 225
- Sugar: 14 g
- Sodium: 122 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 31 mg
Keywords: low FODMAP maple pumpkin loaf, low FODMAP pumpkin loaf, gluten free pumpkin loaf, easy pumpkin loaf