What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

October 13, 2010

Gluten Free Chocolate Chip Pumpkin Bread

Filed under: Breads,Desserts — Tags: , , , , — admin @ 7:14 pm

I was wrong.

When I’d posted the Pumpkin Chocolate Chip Muffins recipe a few days ago, I’d said:

“I did alter the spices in the recipe, since it calls for not just Cinnamon and Nutmeg (which are also used to flavor my traditional Pumpkin Bread) but also Ginger, Cloves and Molasses.”

But my traditional Pumpkin Bread recipe does NOT have Cinnamon in it!  I had remembered it wrong, and when I set out to convert that original Pumpkin Bread recipe to gluten-free today, I realized my error. 

Will you ever forgive me?

Instead of Cinnamon, Nutmeg and Molasses, this bread is flavored with Nutmeg and Vanilla only.  It’s a quite a bit different flavor (the gingerbread-iness isn’t there) and now that I have sucessfully converted this recipe, dare I say it’s even better tasting than the muffins!  In fact, after conversion, there is no discernable difference between this bread and the traditional gluten-filled recipe that my younger son often begged for.  I just love when that happens!

He wouldn’t even let me finish photographing this bread before he nabbed a second slice!

Here’s what you’ll need:

1/2 cup Canola Oil

1 1/3 cup Sugar

2 large Eggs

1 cup Pumpkin (I used canned Libby’s again)

1/3 cup Water

1 2/3 cups Brown Rice Flour Mix* (you can use All-Purpose Flour if you are a gluten-eater)

3/4 tsp Xanthan Gum (only required for Gluten Free version)

1/2 tsp Baking Powder

1 tsp Baking Soda

3/4 tsp Salt

1/2 tsp Nutmeg

3/4 tsp Vanilla

1 cup Chocolate Chips

1/2 cup Walnuts or Pecans (if desired)

(*Brown Rice Flour Mix: 2 parts Brown Rice Flour, 2/3 part Potato Starch, 1/3 part Tapioca Starch)

What to do:

Preheat Oven to 350 degrees.

Lightly grease a 9 x 5 inch loaf pan, and line bottom with parchment.

Combine Flour Mix, Baking Powder, Baking Soda, Salt and Nutmeg in large bowl.

Whisk to combine, then set aside.

Place Oil and Sugar into large bowl of mixer.

Mix together until creamy, then scrape down sides of bowl , then beat in Eggs, Pumpkin, Water and Vanilla.

Add the flour mixture.

Mix until combined, then add Chocolate Chips (and Nuts, if desired).

Pour batter into pan and bake for 55-60 minutes or until tootpick inserted in center of loaf comes out clean.

Remove from pan and cool on wire rack.

Let cool completely, then wrap in plastic wrap and leave on counter overnight.  

It’s going to be difficult to wait, but this will be much tastier and much easier to slice the following day. 

Get up early, slice and serve for breakfast with your morning coffee.  This bread is ridiculously moist, so you won’t need any butter or other adornments.  Enjoy!

October 9, 2010

Pumpkin Chocolate Chip Muffins (Gluten Free, Of Course!)

Filed under: Desserts,Muffins & Quick Breads,Recipes,Vegetarian — Tags: , , — admin @ 6:41 am

Well, another very busy workweek is behind me, and I’m feeling the guilt of not having blogged since last weekend’s Layered Fiesta Dip.  It’s not that I haven’t cooked this week, but I haven’t made many new things and certainly haven’t had any free time to talk about it!  

Early this week though, before the mad rush of work took over my time, I did make these muffins.

 

Since it’s officially Autumn now, and there is no longer any way I can remain deluded about it, my taste-buds are beginning to crave one of those familiar Fall favorties – pumpkin!  Spawn #2 is crazy about my Pumpkin Chocolate Chip bread, but it’s not a gluten-free recipe and I was determined to give him the taste he was looking for in a treat that Spawn #1 could enjoy as well. 

I thought about converting my tried-and-true recipe into a gluten-free version, but I really didn’t have the time to experiment.  After all, if the conversion flopped, I would be faced with my Spawns’ dissapointment and no extra time to make up for it.  I was determined not to let my babies down! 

So, I brought out The Cookbook.

There has yet to be a recipe from this book that hasn’t worked for me.  We love Annalise’s  Blueberry Muffins and her Chocolate Fudge Cake, the latter of which I haven’t posted for you yet but really, really need to do so soon!  Even when I change up the recipes a bit, I have success, like with my Rosemary and Sea Salt French Baguette

So, I decided to give her Pumpkin Muffins a try.  I did alter the spices in the recipe, since it calls for not just Cinnamon and Nutmeg (which are also used to flavor my traditional Pumpkin Bread) but also Ginger, Cloves and Molasses.  I was a little fearful of a very Gingerbread-y tasting Pumpkin Muffin and – I don’t know about you but I’m just not ready for Christmas flavors yet! 

So here’s what I used in my version of these muffins, which turned out beautifully by the way!  Of course, if they hadn’t, I wouldn’t be posting them here.  That is my continued promise to you – I’ll never post a lousy recipe! :-)

Ingredients:

1 3/4 cups Brown Rice Flour Mix (*see below)

1 cup Sugar

1 tsp Baking Soda

3/4 tsp Xanthan Gum

3/4 tsp Salt

1/2 tsp Baking Powder

1 tsp Cinnamon (I increased this from the 1/2 tsp the recipe called for since I was omitting other spices)

1/2 tsp Nutmeg

2 Large Eggs

1/4 cup Water

1/3 cup plus 2 Tbsp Canola Oil

2 Tbsp Molasses

1 cup Pumpkin Puree (I just used the canned Libby stuff)

1 cup Chocolate Chips

*(Brown Rice Flour Mix – 2 parts Brown Rice Flour, 1/3 part Tapioca Starch, 2/3 part Potato Starch)

What to do:

Preheat oven to 350 degrees.  Spray muffin cups with non-stick cooking spray.

Man, is my pan ever stained and old!  Well it still works, so I’m okay with it if you are. 

Next, place all dry ingredients (except chocolate chips) together in a large bowl.

Whisk until combined.

In bowl of electric mixer, combine all wet ingredients.

Mix until well combined, then add dry ingredients and mix until just combined.  Don’t overmix.

Now, mix in chocolate chips.

Spoon batter evenly into prepared muffin tin.  I love my spring release scoopers for this task!

Once filled, place in 350 degree oven and bake for 20-25 minutes.

The muffins are done when a toothpick inserted in one of the center ones comes out clean.

Remove from pan immediately to a wire rack.  I use a soup spoon to gently lift the muffins out.

Let cool before serving. 

These muffins were very tasty, and even better the next day with my morning coffee once the chocolate chips firmed up.   The Molasses did give these a slight Gingerbread flavor that I don’t get with my traditional Pumpin Bread and I’m really glad that I left out the Ginger and Cloves because that probably would have been over-the-top.  Nonetheless, nearer to the Holidays, I’ll try this recipe as written when I can better appreciate those flavors! :-)

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