Pumpkin Bread

Serves: 10
Prep: 15 minutes
Cook: 55 minutes

Your new favourite fall recipe! This homemade, low FODMAP pumpkin bread is simple to make and full of delicious spices

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2 cups gluten free all-purpose flour

250 g 8.81 oz

1 tsp baking soda

½ tsp baking powder

½ tsp salt

¼ tsp ground ginger

¼ tsp ground nutmeg

1 tsp ground cinnamon

½ cup butter, melted

100 g 3.52 oz

1 cup white sugar

200 g 7.05 oz

1 cup canned pumpkin*

200 g 7.05 oz

1/4 cup sour cream

65 g 2.29 oz

2 eggs

1 tsp vanilla extract

1/4 cup pumpkin seeds


  1. Preheat the oven to 350° fahrenheit/180° celsius and line a loaf pan with baking paper and grease with cooking spray 

  2. In a bowl, combine the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg

  3. In a separate mixing bowl beat the melted butter, sugar, canned pumpkin, sour cream, eggs, and vanilla with an electric mixer

  4. Gently fold the dry ingredients into the wet ingredients until just combined. Pour batter into the pan then sprinkle over the pumpkin seeds

  5. Bake for 50-60 minutes, or until a metal skewer inserted into the centre comes out clean


*if you don’t have access to canned pumpkin, you can use peeled and chopped Kent/Japanese pumpkin and boil for 10 minutes. Once soft, drain and puree in a food processor until smooth. 

Add chopped walnuts or pecans on top for an extra crunchy topping in place of pumpkin seeds 

For a sweet twist, mix in 1/2 cup dark choc chips through the batter! 

Nutrition Information (per serve)
Energy 1211 Kj / 289 cal
Protein 3.80g
Carbohydrates 41.10g
Sugar 20.00g
Total Fat 12.30g
Saturated Fat 5.20g
Fibre 1.10g
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