Yes, it’s a Gluten Free Breakfast Loaf but you won’t even know it.

Yay its winter which means its pumpkin season. It’s always pumpkin season in my opinion, but what do I know I just love pumpkin. So if you got a deliciously orange, sweet smelling pumpkin, I’ve got news for you and it ain’t soup! This loaf is a riff on a loaf in Claire Saffitz’s Dessert Person. It’s a good read and you should all get the book.

I know you are all like what, is she gluten free or paleo or something? Well the answer is… NO! I’m actually not fad dieting, although probably should be. Probably should jump on a nutritionist before my race. The answer to the “why gluten free though” is my sister. My sister is going low gluten because she feels better. I support my sister, I’m probably her biggest fan. Except like I really don’t know how she can put Richmond Tigers as her second favourite team but that’s okay. I forgive her for this personality flaw. The correct answer is always Brisbane Lions. Do not even try to dispute this fact with me.

Anyway back to the gluten free thing. You will need a cup for cup gluten free flour or you can make your own blend. I am giving you the recipe for my baking gluten free flour (baking only). When I refer to cup for cup gluten free flour I am referencing Bob’s Red Mill cup for cup gluten free blend. This is the best ready made blend I have trialled. I have seen it at IGA market place, the Stores at West End and James Street Market. So let’s delve into the wonderful world of gluten free baking, you just got to dip your toe in - I promise.

The Glutenless Flour

163 g brown rice flour
128 g sorghum flour
40 g tapioca starch
35 g corn flour

To make the flour

Sift all ingredients into a bowl and whisk until well-combined
Place flour into an airtight container for future use.

This recipe makes more flour than necessary for the recipe below. You can add xanthum gum for texture however I do not think it is necessary for this recipe. The sorghum flour is important for texture and makes the baking blend less dense than usual gluten free blends.

The Nut butter Swirl

3 Tbs nut butter (I recommend Mayver’s peanut butter or almond butter - also make them natural you won’t need any of the sugary stuff so no SKIPPY or BEGA)
1 Tbs raw caster sugar or coconut sugar
1 tsp macadamia/coconut/rice bran oil
pinch of salt

To make the swirl

Place ingredients in a small bowl and mix until smooth.
Set aside until needed.

The Loaf

Makes 1 Loaf

175 g gluten free flour (recipe above)
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
2 eggs
130 g raw caster sugar or coconut sugar
230 g mashed, roasted pumpkin (use the same technique given in the soup recipe without any spices)/pumpkin puree
80 g natural yoghurt
1 tsp vanilla paste
130 g nut butter (I used Mayver’s peanut butter)
115 g rice bran/ coconut/ macadamia oil
80 g choc chips/toasted nuts/chopped dates (I used choc chips)

To make the loaf

Preheat the oven to 170’C (fan forced/180’C conventional). Prepare a loaf tin by greasing with butter/oil and placing baking paper in.
Place flour, baking soda, baking powder, spices and salt in a bowl and whisk gently until combined.
In a separate bowl mix the eggs until broken up and then add the sugar, mixing until thickened and smooth.
Add the pumpkin, yoghurt, vanilla, oil and nut butter and mix until well-combined.
Fold in a third of the dry ingredients into the wet pumpkin mix, then add another third and fold again until just combined. Fold in the final third of dry ingredients and mix until smooth.
Fold in the mix ins ( I used choc chips) until well distributed.
Pour the mixture into the prepared loaf tin and then place the swirl mixture on top. Use a skewer or a knife/spoon to swirl the nut butter swirl mix through.
Bake for 70 to 80 minutes until firm in the centre. If this doesn’t happen after this time, turn the oven off and keep the door closed and allow loaf to cool down with the oven until doneness is achieved.

Notes:

*Let’s talk substitutions: (1) you can change the yoghurt to sour cream; (2) if you don’t like pumpkin (lord help you) you can change the pumpkin to banana (usually 2 bananas); (3) you can use any neutral oil here (grapeseed/peanut), coconut or melted butter (if you use butter it will be less fluffy); (4) you can use normal flour OMG

* You can use any nut butter… I mean cashew, macadamia, whatever

final thoughts…

I am STRESSING my race is in like a month. I thought it was so far away but it’s like already tomorrow. By tomorrow I mean next month. Please send me your energy.

Amelia xx

Nut Butter Swirled Pumpkin Loaf (GF)