Gluten Free Spiced "Pumpkin" Loaves (3 dozen mini loaves )
“Pumpkin” because “Roasted Butternut Squash” takes up way too much space.
I prefer butternut squash in most recipes that call for pumpkin because it has a more complex flavor and lends a certain depth that pumpkin lacks. Not to mention getting your own pumpkin puree is a major pain in the butt while butternut squash virtually hands itself over. Yeah, yeah, I know the stuff in a can is even easier, but I’ve got so much butternut squash from my CSA that I really have to find ways to use it up!
Of course, canned pumpkin would work perfectly well in this recipe, so feel free to substitute based on your own pantry items.
The addition of just a little nut oil adds an amazing flavor and also keeps the bread more moist than butter alone. Use a neutral flavored oil if you don’t have any nut oils.
4 ounces unsalted butter
1.25 ounces hazelnut or walnut oil
5.25 ounces sugar
5.25 ounces brown sugar
1 1/4 tsp baking soda
3/4 tsp baking powder
1 tsp kosher salt
2 3/4 tsp ground nutmeg
1 Tbsp ground cinnamon
1 3/4 tsp ground ginger
1/4 tsp cloves
1 Tbsp vanilla extract
2 eggs + 1 egg yolk
14 ounces roasted pumpkin puree
2 1/2 ounces milk
6 ounces buckwheat flour
1 ounce kinako (roasted soy flour)
1 ounce rice flour
1/2 ounce tapioca starch
16 ounces nuts, chopped
Preheat oven to 425°
Cut the squash in half, scoop out the seeds, and place it cut side down on a baking sheet. Roast for about 30-45 minutes, or until you can easily pierce the skin with a fork. Remove from the oven and allow to cool enough to handle. Then use a spoon to scrape out the flesh.
You can then puree it in a food processor, blender, or with an immersion blender. Measure out 14 ounces and store the rest for other uses. (The puree refrigerates and freezes very well, so save some for your next baking adventure.)
Turn the oven down to 350°
Combine the butter, oil, baking powder, soda, salt and spices in a large mixing bowl. Beat them all together for about eight minutes. Stop the mixer to scrape the sides down occasionally.
Add the eggs, one at a time, and mix until each is thoroughly incorporated. Turn the mixing speed to low and add in the flours all at once, followed by the milk or cream. Quickly add in the nuts and shut off the mixer as soon as everything appears mixed together.
This batter refrigerates beautifully for three or four days. So feel free to only bake off as many as you need and refrigerate the rest of the batter for later use.
Portion into lightly greased mini loaf or muffin pans and bake for about 20-25 minutes. Who wants cake for breakfast?! I sure do.
Aug 29, 2012 · 6:05 PM
Hi Adrienne. No problem. The kinako is there for flavor, rather than structure, so you can substitute pretty much any flour you like. If other nuts aren’t a problem, you can substitute almond flour. As for the dairy, I’d recommend coconut milk. Hope that helps! Let me know if one of those won’t work for you.
Sep 03, 2012 · 7:22 PM
Please do, Adrienne!
Sep 06, 2012 · 11:10 PM
I discovered you blog just today and it’s just wonderful. I want to try every single recipe of yours
Is there a substitute for the buckwheat flour? I mean, can I use any kind of a lentil flour, garbanzo bean flour or anything else?? Apart from that, I have all the other ingredients! I look forward to hear from you.
Sep 07, 2012 · 10:06 AM
Hi Yazzy! I think you’d have good luck with a variety of substitutions. I am not a huge expert on GF baking, I have just sort of experimented with this and that to figure out what I like. I haven’t used lentil or garbanzo flour, so I’m not sure how they’ll turn out. Maybe try 50/50 and see how it goes?