August 24, 2010

Pumpkin Chai Bread (Gluten-free)

Bored having the same old banana bread? Then try this recipe!

Lately I've been dealing a lot with pumpkins: I've roasted them, used them in salads and soups, but I hadn't yet tried my hands on the sweet pumpkin recipes. I browsed through a few recipes until I came across with this one: Pumpkin Chai Bread. Now how could I possibly NOT have tried this?

As I was mixing the dough it became obvious I was making something really good. The beautifully fragrant spices mixed with dark orange batter was just magical!

Pumpkin Chai Bread*
(Recipe adapted from GFG)

1 cup cooked and mashed pumpkin
1/2 cup light olive oil
1 cup light brown sugar
1 tsp vanilla essence
2 large eggs
1/2 cup orange juice

1 1/2 cups gluten-free plain flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
(1 tsp xanthan gum)
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground ginger
1/2 tsp ground cloves

1/2 cup walnuts, chopped

Sift the dry ingredients together in a bowl. Whisk together the pumpkin, olive oil, brown sugar, eggs, vanilla and orange juice. Stir in the dry ingredients and the walnuts and mix well until smooth. Pour the batter in to a greased loaf tin and bake in 175C for 40-50 minutes or until a skewer inserted in the middle comes out clean.

*I've made this gluten-free, but you could try using normal plain flour instead.
For gluten-free versions I would recommend using xanthan gum (which I omitted), because the texture will become a tad too crumbly without it. If anyone, however, can recommend a substitute for xanthan gum, I'd be more than grateful!