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Gluten free recipe spiced pumpkin bread

Happy Halloween! Celebrate the most goulish time of year with Howard Middleton’s gluten free recipe for Spiced Pumpkin Bread. It’s also a delicious bread throughout  autumn and winter and is perfect with a big bowl of soup.

 

Ingredients 

Makes a 900g (2lb) loaf

gluten free recipe

For the roast pumpkin:

about 400g pumpkin (or other squash), peeled, seeds removed, and cut into 3cm (11 /4in) chunks

2 garlic cloves, peeled

1 /2 tsp ground allspice or 1 tsp whole allspice berries, crushed

1–2 tbsp olive oil

 

For the dough

75g white teff flour

75g gluten-free oat flour, plus extra for dusting

150g gram flour 50g pumpkin seeds

25g gluten-free pinhead oats

3 tbsp psyllium husk powder

2 tsp quick yeast

a pinch of salt

375ml gluten-free oat milk

1 tbsp honey

1 tbsp olive oil, plus extra for shaping

 

Method

 

1. Preheat the oven to 240ºC/220ºC fan/gas 9 and line a roasting tin with kitchen foil.

 

2. Put the prepared pumpkin in the roasting tin, add the garlic, allspice and a good glug of olive oil, and then toss well to coat the vegetables in the spiced oil. Roast for about 15 minutes until soft and charred, then leave to cool.

 

3. Put the flours, pumpkin seeds, pinhead oats, psyllium husk powder, yeast and salt in a large mixing bowl and stir to combine. Take the roasted garlic cloves and squish them into the dry ingredients.

 

4. Gently warm the oat milk in a small pan or in a heatproof jug in the microwave, add the honey and oil and stir until mixed, then stir this into the dry ingredients. Mix well with a wooden spoon to create a dough, then cover the bowl and leave it to rise in a fairly warm place for about an hour.

 

5. If you’ve turned the oven off, preheat it again to 240ºC/220ºC fan/gas 9. Line a 900g (2lb) loaf tin (about 21x11x6cm (81 /4×41 /4×21 /2in)) with non-stick baking parchment.

 

6. Tip the dough onto a lightly oiled surface and gently stretch it and press it out to form a rectangle about 30x23cm (12x9in). Squash the pieces of roasted pumpkin between your fingers to flatten them, then press them onto the surface of the dough. Now carefully roll up the dough from the shorter edge and lift it into the prepared tin, tucking it in to fit at the sides. Dust with a little more oat flour.

 

7. Bake for 15 minutes, and then reduce the oven temperature to 220ºC/200ºC fan/gas 7 and bake for a further 25–30 minutes until crusty on top and sounding hollow when tapped underneath.

 

8. Cover with a clean cloth and leave to cool in the tin for a few minutes, then transfer to a wire rack and leave to cool completely.