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Gluten free spiced pumpkin loaf with chocolate chai buttercream from www.georgeats.com

Gluten free spiced pumpkin loaf with chai buttercream

FODMAP friendly, nut free
All cup and spoon measurements are in Australian cup and spoons
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr
Servings 10 slices

Ingredients
  

FOR THE PUMPKIN LOAF:

  • 130 g (1 cup) fine white rice flour
  • 50 g (1/2 cup) tapioca flour
  • 1 teaspoon cinnamon and nutmeg add 1/2 extra of each if you like it well spiced
  • 1/2 teaspoon ground clove
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 130 g (3/4 cup reasonably packed) brown sugar
  • 1/2 cup plant based milk of choice
  • 1 tablespoon vinegar apple cider vinegar or lemon juice
  • 100 g pumpkin puree
  • 2 eggs I always use extra large eggs
  • 1/4 cup vegetable oil (you can also use olive)
  • 1 teaspoon vanilla bean paste

FOR THE CHOCOLATE CHAI BUTTERCREAM:

  • 100 g butter at room temperature (salted or unsalted are both fine)
  • 1 1/2 cups icing sugar
  • 1/2 cup cocoa
  • 2 tablespoons plant based milk only use as much as necessary
  • 1/2 teaspoon vanilla bean paste

CHAI SPICE MIX:

  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ginger powder
  • 8 large cardamom pods husks discarded and seeds into the mortar and pestle
  • 1/4 teaspoon fennel seeds
  • 1/2 teaspoon clove powder
  • 1/4 - 1/2 teaspoon fine salt
  • Freshly cracked pepper to taste

Instructions
 

METHOD FOR THE SPICED PUMPKIN LOAF:

  • Preheat the oven to 180C or 365F.
  • In a medium mixing bowl, combine the 1/2 cup plant milk for the loaf and the vinegar, and set aside to form a buttermilk. Don't panic if it looks curdled and awful - that is the whole idea. It will create a light and fluffy loaf. Thanks buttermilk.
  • In a large bowl, mix together all the dry ingredients - flours, spices, sugars and baking powder/soda.
  • Back to the buttermilk: add the remaining wet ingredients - pumpkin puree, eggs and oil. Whisk until a batter has formed.
  • Add the dry ingredients into the wet, and stir thoroughly to combine. The batter should be smooth, and look slightly aerated, thanks to the combination of 'buttermilk' and baking soda.
  • Pour the batter into a silicon nonstick loaf pan. I like to give my silicon pans a little spray of oil first, even though you're not really supposed to. Rule breaker etc etc.
  • Bake the loaf from 45 minutes to an hour. Mine needed the whole hour, and I covered them with a bit of foil towards the end, because the top looked perfect at 45. Once it's cooked, allow it to cool for 10 or so minutes before transferring to a wire rack to cool completely.

METHOD FOR THE CHOCOLATE CHAI BUTTERCREAM:

  • Use a mortar and pestle to grind the cardamom seeds and fennel seeds into a powder. I PROMISE it's worth the extra bit of work.
  • Beat the butter until pale and creamy, before sifting in the icing sugar, cocoa, and spices. Add the milk, and continue to beat, starting on a low speed and building up. Continue to beat until incorporated and smooth, and adjust for your chai tastes.
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