19 October 2014

pumpkin bread {gluten free}

I am writing this post whilst eating the remnants of this delicious pumpkin bread.

It is so moist and full of autumnal spices. In a single bite, one can be taken back to those pre-gluten free days, when I used to delight in October = Starbucks pumpkin bread.

I decided to try my hand at a gluten free option when I came face to face with a can of Libby's pumpkin at Tesco. It would have been rude not to put it into my basket. So here I went, to experiment again with gluten free baking.

Can we take a minute and admire my cutie pie of a mini rug?

I bought it in Canada when we visited a traditional Huron ancestral village. I'm thinking of hanging it on the wall (it is about 2 feet long). What do you think?

Ok back to baking.

I find gluten free baking a bit of a challenge. So far, here is what I found out:

Rule 1: Do not expect to get the same exact results as when baking any normal recipe
Rule 2: You can absolutely not substitute the same quantity of normal flour with non gluten flour
Rule 3: Gluten free flour (as they are often primary made with rice flour) absorb more liquid than traditional wheat flour

I still have a long way to go in developing gluten free baking recipes. But I think this one is pretty perfect for now.

pumpkin bread {gluten free}

inspired by CopyKat

270g (1 cup) pumpkin pureed
170g (3/4 cup) caster sugar
50g (1/4 cup) light brown sugar
125 ml (1/2 cup) light vegetable oil
1 tsp vanilla extract
2 large eggs
180g (1 cup + 1 tbsp) gluten free flour (I use Dove's Farm plain white flour)
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground cardamom
1/4 tsp ground clove
pinch of salt
handful of pumpkin seed, optional (for decoration)

Preheat your oven to 175 C / 350 F. Grease a small loaf tin (9x3).

Mix the pumpkin, oil, caster sugar, light brown sugar and vanilla until smooth. Add eggs one-by-one, mixing well as you go.

Add the dry ingredients into the pumpkin mixture and stir well. It will be more loose than a traditional cake batter, and that's ok! The rice flour will absorb quite a bit of the liquid. Sprinkle with a handful of pumpkin seeds before popping it into the oven.

Bake for 50 minutes to 1 hour, or until a skewer inserted comes out clean. Once cooled, transfer to a cooling rack. The bread will taste much better, and slice more evenly, if you wait for it to cool down completely.

This with a cup of coffee. Hello autumn. You have been missed.

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