A deliciously moist Gluten-Free Pumpkin Bread, made with brown butter and alternative flours for an earthy nutty flavour and unbeatable chew.
400gpumpkin pureeI used tinned
125gsweet white rice flour
1teaspoonbicarbonate of soda
Pre-heat the oven to 170°C and line and grease a 9 inch loaf tin.
First you want to turn your butter into melted brown butter. Place the butter in a saucepan and heat over a medium flame. The butter will melt. Listen carefully and the butter will start hissing and cracking and forming little brown bits at the bottom of the pan. You want to wait until the noises start to subside, the butter smells toasty and is turning a darker colour. Remove from the heat as soon as it’s ready so it doesn’t begin to burn.
Pour the butter into a food mixer or large mixing bowl along with the pumpkin puree, sugar and eggs and beat until smooth.
In a separate bowl sift together the flours, baking powder, bicarbonate of soda, spices and salt then add to the rest of the mix. Beat until well mixed.
Pour the batter into the baking tin and scatter the pumpkin seeds evenly over the top.
Bake for 55-60 minutes or until an inserted cocktail stick comes out clean.
Leave the pumpkin bread for 5 minutes to settle in the cake tin, then turn out onto a cooling rack and leave for a moment whilst you prepare the cinnamon syrup.
Pour the caster sugar, water and cinnamon into a small saucepan and turn the heat onto low. When the sugar has melted then turn the heat off and brush the syrup over the top of the pumpkin bread. Leave to cool completely before you slice and serve.