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Gluten Free Brown Butter Pumpkin Bread with Chocolate Swirl

 Ingredients:

 

1/2 stick (4 tbsp) of unsalted butter

1 1/2 cups Bob’s Red Mill Gluten Free One to One Baking Flour

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp freshly grated nutmeg

1/2 tsp salt

2 eggs

1/2 cup brown sugar

3/4 cup of pumpkin puree (see note*)

1/2 cup plain greek yogurt

1/4 cup olive oil

1/2 tbsp vanilla extract

2 tbsp pure maple syrup

1/2 cup chocolate chips

 

Directions:

Preheat the oven to 350˚ F. Butter a 9 by 5 in. loaf pan.

 

To brown the butter, add the butter to medium sauté pan and melt over medium heat. When butter begins to foam, keep an eye on the color. When it begins to look golden brown (you will see brown specs) and smell nutty remove from the heat, and place it in a heatproof bowl to cool.

 

Meanwhile, add flour, baking soda, cinnamon, ground ginger, nutmeg and salt to a medium sized bowl. Whisk to combine. Set aside.

 

In a large bowl, add the eggs and brown sugar and whisk by hand for about 1-2 minutes or until well combined. Add the pumpkin and yogurt and continue whisking until smooth. Add the oil, vanilla, maple syrup and cooled brown butter butter and whisk for about 1-2 minutes. 

 

Add the dry ingredients to the wet ingredients and fold gently with a rubber spatula until all of the flour is incorporated.

 

Remove 1 cup of the batter and place in a medium bowl. Melt the chocolate chips (in the microwave or by using a double boiler) and let cool slightly. Fold chocolate into reserved batter  until incorporated.

 

Add 1/2 of the pumpkin batter to the pan then dot with tablespoon size scoops of the chocolate batter in a random pattern. Add the remaining pumpkin batter and dot with the rest of the chocolate. Swirl with a butter knife or small offset spatula. 

 

Place in oven and bake for about 50 minutes.

 

*Note: You can use canned pumpkin puree, or to make your own, half a baking pumpkin (or winter squash of choice) and scoop out the flesh and seeds, place cut side down on on a parchment lined tray. Bake at 400˚F for about 30-40 minutes or until you can easily insert a paring knife into the pumpkin. Scoop out the flesh and process until smooth in the food processor. Then place in a cheesecloth lined colander over a bowl overnight (or for 8 hours in the fridge). Discard water and reserve pumpkin purée.

 

Recipe inspired by @chezlarae

 

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