Low Fodmap Pumpkin Apple Bread
Low Fodmap pumpkin apple bread is gluten free, IBS safe, moist, sweet and dairy free. It is a good choice for a pot luck, a brunch or afternoon tea.
Ingredients
- Topping:
- 1 tbsp KA Measure for Measure Flour
- 5 tbsp brown sugar
- 1 tsp cinnamon
- 1 tbsp canola oil
- Dry Ingredients:
- 3 cups KA Measure for Measure FLour (or AP if no issues)
- 3/4 tsp salt
- 2 tsps baking soda
- 1 and 1/2 tsps cinnamon
- 1 tsp fresh grated nutmeg or dry if you wish
- 1 tsp cloves
- 1/4 tsp allspice
- 1/4 tsp ginger
- Wet Ingredients:
- 1 can pureed pumpkin
- 1/4 cup canola oil
- 2 and 1/4 cups granulated sugar
- 8 organic egg whites
- 2 peeled and chopped large Granny Smith apples
Instructions
- Pre-heat oven to 350 degrees. Grease and flour two non-stick loaf pans. (Spray Pam is not enough.)
- Mix topping ingredients together and set aside. Whisk dry ingredients together in a large bowl and set aside. Place wet ingredients in a large bowl and beat with a hand mixer until well mixed. Fold the chopped apples into the wet mixture.
- Fold the dry ingredients into the wet ingredients until all is blended. Pour the batter into two greased and floured 9x5 non-stick loaf pans making sure the batter is divided evenly between the two pans.
- Sprinkle the brown sugar mixture evenly over the tops of the two loaf pans. Let the batter that is now in the pans rest for ten minutes on the counter so that the GF flour can work with the liquids. This step is VERY IMPORTANT.
- After the batter has rested, bake the loaves in a pre-heated 350 degree oven for 50 minutes or until a toothpick comes out clean when inserted in the center of the loaf and the top is golden brown and the sides have shrunk from the sides of the pan.
- Leave in pans for ten minutes on a cooling rack. Remove from pans and place on top of cooling rack until loaves are cool. You can slice and serve or wrap in plastic, then foil, then into a large freezer bag and frozen loaves will keep for several months.