-240 g (2 cups) gluten-free all purpose flour (for low FODMAP chose a flour with no bean or legume flours. I used King Arthur Measure for Measure GF Flour) – 1 cup cane sugar – 2 teaspoons baking powder – 1 teaspoon ground cinnamon – 1/2 teaspoon ground allspice – 1/4 teaspoon ground cloves
3. Combine oil, eggs, pumpkin and milk in a medium bowl. Add dry ingredients and stir with a wooden spoon just until moistened. (Alternatively, you can mix in a stand mixer on medium speed.) 4. Pour batter into prepared pan. Bake for 50 minutes or until wooden pick or cake tester inserted in center of the loaf comes out clean. 5. Let cool in pan on wire rack 10 minutes. Remove from pan and let cool completely before slicing. Store in an airtight container.