Ingredients:

• 1 cup apple cider (double fermentation process is low FODMAP, but others may be tolerated – watch portion size)
• 1/2 cup lactose-free yogurt
• 2 tsp vanilla extract
• 1/2 cup pumpkin puree
• 2 large eggs at room temperature
• 3/4 cup brown sugar, lightly packed
• 1 1/4 cups plus 2 Tbsp gluten-free all-purpose flour
• 2 Tbsp cornstarch
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp freshly grated nutmeg (more to taste)

TOPPING:

• 3 Tbsp lactose-free butter, melted
• 1/4 cup granulated sugar
• 1/2 tsp cinnamon

INSTRUCTIONS:

1. Preheat the oven to 325F. Spray a 9×5 loaf pan and line it with parchment paper.
2. Put the cider in a small saucepan and bring it to a boil. Boil for about 10 minutes, or until reduced to 1/2 cup. Pour the cider into a small bowl and set it aside to cool slightly. Then stir in the yogurt, pumpkin, and vanilla.
3. Meanwhile, beat the eggs and brown sugar until smooth and frothy.
4. Drizzle the melted butter into the egg mixture while mixing on low speed.
5. Whisk together the gluten-free flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
6. Add the dry ingredients to the egg mixture, alternately with the cider/ yogurt mixture, beginning and ending with the dry ingredients. Mix just until combined.
7. Pour the batter into the prepared pan and bake for about 55 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the pan cool on a rack for ten minutes, then remove the cake from the pan using the parchment paper sling. Let it cool for 5 more minutes.
9. For the sugar coating, mix the sugar with the cinnamon. Brush the outside of the cake with melted butter and coat thickly with the cinnamon sugar.