A Post-Election Pumpkin Loaf

Gilda Claudine Karasik’s election night bake was saved by a box of rice flour.
By Gilda Claudine Karasik

Pumpkin Loaf Recipe

I get nervous on election days. I eat. I drink. I bake bread.

I wasn’t prepared for Election Day 2012, though. Not for what I feared would be the outcome of some political contests. Not for baking bread.

I’d forgotten to buy the ingredients I needed to bake a loaf. I stood in my kitchen, scanning the pantry like a candidate at the podium combing a crowd for followers.

And, suddenly, there it was: an unopened box of rice flour, staring back at me like a last-minute campaign donor. I’d bought it “just in case”.

So, I turned on the radio, whistled a little as I listened to political projections, and searched the shelves for a bit of this and that. In no time flat, I was whipping up a chocolate chip pumpkin loaf and working out my election day jitters.

And I spent the evening glued to the television, focused on fancy computer graphics and electoral math. I sipped tea and nibbled on the bread, savoring each triumphant bite.

Post-Election Pumpkin Loaf
 
Prep Time
Cook Time
Total Time
 
Author:
Recipe Type: Bread
Serves: 4 to 8
Ingredients
  • 2 cups/240g rice flour (or quinoa flour)
  • ½ cup/120g butter
  • 1 teaspoon/5ml baking soda
  • ½ teaspoon/2.5ml salt
  • ½ teaspoon/2.5ml pumpkin spice
  • 3 eggs
  • 15 oz/425g of pureed pumpkin
  • 1 cup/240ml of milk
  • 1 teaspoon/5ml vanilla extract
  • 1½ cups/270g packed brown sugar
  • 1 cup/150g chocolate chips (optional)
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Grease a 1.25 quart loaf pan.
  3. Mix dry ingredients and set side.
  4. Cream the butter and add the sugar in a food processor or similar.
  5. Add eggs, one at a time.
  6. Add vanilla.
  7. Add pumpkin pureé.
  8. Slowly add the dry mixture.
  9. Add milk.
  10. Add chocolate chips.
  11. Add dough to the pan.
  12. Bake at 350 degrees for 1 hour to 1½ hours or until done in the center.
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