We may have had our first snowfall here in Chicago (wayyyy too early, IMO) but pumpkin chocolate chip bread is still going down in this apartment. Although I’m not a huge baker, this time of year is an exception for me. I always have the urge to bake all the healthy pumpkin bread and (healthier) cookies. And this recipe is no different. It’s grain, dairy & gluten free AND FODMAP friendly!
Since I started doing this FODMAP diet, I’ve had a hard time eating any sweets, even most candies are off the table. After failing to find a recipe online that was low in sugar and calories, and was made with FODMAP friendly ingredients, I decided to whip up my own. The ingredients in this recipe are all super clean and free of dairy, grains, gluten, refined sugars and artificial sweeteners.
How to make pumpkin chocolate chip bread & alternatives
But don’t let the lack of gluten and sugar stray you away from this recipe. It’s not sweet but that allows for a more pumpkin taste to burst through. If you like your breads sweeter, add more maple syrup or add actual sugar to the recipe. You can easily manipulate the recipe to cater to your pumpkin chocolate chip bread preferences. No one will judge how many chocolate chips you put in.
To make this grain and gluten free, I used oat flour but traditional wheat or white flour will work just as well. If you don’t have maple syrup but have honey or traditional sugar, you can use those instead. If you’d rather use full eggs than egg whites, that will make the bread fluffier so give that a go. Whatever you have on hand, you can make it work with this recipe. You can never go wrong with anything that includes pumpkin and dark chocolate 😋
This pumpkin bread is best warmed up in the toaster or microwave with some nut butter smothered on top. But if you prefer your bread plain and cold, it’s good that way too!
You can store the finished product on the counter for a few days or in the fridge for up to a week. Freeze a full loaf or individual slices for up to a few months and let thaw on the counter when you’re ready to eat.
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Healthy Pumpkin Chocolate Chip Bread (FODMAP Friendly)
Ingredients
- 2 cups old fashioned oats or oat flour, 160g
- 15 oz can pumpkin puree
- 1 tsp baking soda
- 2 egg whites 92g
- 1/4 cup maple syrup 45g
- 2 tsp pumpkin spice
- 3 tbsp mini chocolate chips 45g
Instructions
- Preheat oven to 400 degrees.
- Place oats in a high powered blender and blend for a few minutes, or until oats are chopped thoroughly into a flour form.
- Add pumpkin, baking soda, egg whites, maple syrup and ingredients to blender. Blend until all ingredients are well combined.
- Spray oil on bread pan and pour mixture in.
- Pour chocolate chips on top and mix/fold in.
- Place pan in over for 45-50 minutes.
- Let cool in pan for 10-15 minutes, then place on baking rack to cool completely.
Notes