Fall Spice Pumpkin Bread

November is all about pumpkins and warming spices, and this Fall Spice Pumpkin Bread is packed with both! A quick bread perfect for sharing with guests, or taking as a host/hostess gift.  Laced with cinnamon, cloves, and nutmeg but the secret ingredient in this bread is curcumin powder that adds vibrancy and a health boost!

Pumpkin Bread - gluten free, lactose free, low FODMAPThis post is part of an ongoing partnership with NOW Foods.

Monday night, Brian and I had the realization that the week before Thanksgiving is NEXT week!  Ummm…what?!

I don’t know if I’ve ever truly felt like the holidays snuck up on me, but it nearly happened this year.

Thankfully we realized in just the nick of time to plan some office and friend Thanksgiving get togethers, and I could plan what to bring to the family gathering…phew!

Fall Spice Pumpkin Bread - gluten free, lactose free, low FODMAPFall Spice Pumpkin Bread - gluten free, lactose free, low FODMAP

It’s kind of crazy, but the day after Halloween ALL the stores put the fall decor on sale and it was December holidays galore! (I’m sure you noticed)

Yes, I’m guilty of purchasing many of my December decorations…but my house is still full of orange/gold and all things turkey.

I’m trying to take a step back into November, savor all the wonderful things I am thankful for, and soak up pumpkin everything…insert this Fall Spice Pumpkin Bread.

Fall Spice Pumpkin Bread - gluten free, lactose free, low FODMAP

In college (the first time around) I completed a summer internship in Washington DC, made some amazing friends, and had the absolute best time.

My friend, Elissa, made her mom’s fabulous pumpkin bread and it was so good that I’m still dreaming about it!

Her mom’s pumpkin bread is so full of flavor, sweetness, and spice I thought adapting it to add CurcuFRESH (a turmeric supplement made from fresh turmeric juice) would only make this bread better 🙂

The recipe is such a WIN!

Fall Spice Pumpkin Bread - gluten free, lactose free, low FODMAP

CurcuFRESH is pretty neat because the turmeric used has never been dried, making it easier for our bodies to absorb.

The pups were even drooling over this bread 😉

Bernie and Rooney

HA! I can’t get over how they just watch me prepare and photograph food expecting to get a nibble…sorry guys, no dogs allowed!

Anyways, this Fall Spice Pumpkin Bread is GREAT to make as part of breakfast when you have guests over, for a lazy weekend treat, or to take to a host or hostess to celebrate the season 🙂

Fall Spice Pumpkin Bread - gluten free, lactose free, low FODMAP

It's PUMPKIN season! Try Fall Spice Pumpkin Bread with ALL the spices (even turmeric!) to warm… Click To Tweet

Fall Spice Pumpkin Bread
 
Prep time
Cook time
Total time
 
November is all about pumpkins and warming spices, and this Fall Spice Pumpkin Bread is packed with both! A quick bread perfect for sharing with guests, or taking as a host/hostess gift. Laced with cinnamon, cloves, and nutmeg but the secret ingredient in this bread is curcumin powder that adds vibrancy and a health boost!
Author:
Recipe type: bread, quick bread, breakfast, baked goods, low FODMAP, gluten free, lactose free
Serves: 12 slices
Ingredients
  • 1¾ cup gluten free all purpose flour blend (traditional all purpose flour works here too)
  • ¼ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 2 tsp ground cinnamon
  • 2 tsp curcuFRESH turmeric curcumin powder
  • ¾ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1⅓ cups turbinado sugar (I prefer NOW Foods)
  • ⅓ cup butter (I use Green Valley Organics lactose-free)
  • 2 eggs
  • 1 cup canned pumpkin
  • ⅓ cup almond milk
  • 1 tsp vanilla
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Line a bread pan with parchment paper or spray with nonstick spray.
  3. In a large bowl, sift all ingredients from the flour through the nutmeg together.
  4. In a separate large bowl, beat the sugar, butter, eggs and pumpkin together until fluffy.
  5. Add the sifted dry ingredients to the wet ingredients in three rounds alternating with the almond milk and vanilla, mixing well between each round.
  6. Pour the batter into the prepared pan and bake for 1 hour.
Notes
This recipe has not been tested for FODMAP content, but the ingredients used are individually used in low FODMAP amounts according to the Monash University App.
Please pay attention to your body and eat what makes you feel best!
Nutrition Information
Serving size: 1 slice Calories: 203 Fat: 6 g Carbohydrates: 27 g Sugar: 22 g Sodium: 272 mg Fiber: 1 g Protein: 2 g Cholesterol: 31 mg

Fall Spice Pumpkin Bread - gluten free, lactose free, low FODMAP

Question of the Day:

  • Are you in pumpkin spice everything November mode…or have you skipped straight to December!?

Comments

  1. There’s nothing better than a classic loaf of pumpkin bread. This one looks absolutely perfect!

  2. I am most definitely in full-blown pumpkin everything mode lately! I adore Christmastime, but I don’t like to rush into it. We have December for that, but until then.. PUMPKIN! This bread looks amazing. I haven’t made any pumpkin bread yet this fall, so I’ll have to bake some soon!

  3. Ooooh this looks so tender and moist! I can’t wait to try this!

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