Pane alla zucca a lievitazione naturale senza glutine

Ingredienti

• 1 1/2 cups (180 g) gluten-free all-purpose flour
• 1 teaspoon (3 g) xanthan gum (omit if your blend contains it)
• 1 teaspoon (4 g) aluminum-free baking powder
• 1/2 teaspoon (2.5 g) baking soda
• 1/2 teaspoon (3 g) kosher or fine sea salt
• 1/2 cup (100 g) granulated sugar
• 1 teaspoon (2.6 g) ground cinnamon
• 1/4 teaspoon (0.6 g) ground nutmeg
• 1/8 teaspoon (0.3 g) ground cloves
• 1/2 - 1 cup mix-ins of choice ((nuts, raisins, chocolate chips, dried cranberries, etc.), if desired)
• 1 cup (240 mL) pumpkin puree
• 2 large eggs (, room temperature)
• 1/2 cup (100 g) light brown sugar, lightly packed
• 1/3 cup (80 mL) avocado oil or other neutral oil
• 1/3 cup (80 mL) milk or unsweetened coconut milk beverage, room temperature
• 1 1/2 teaspoons (7.5 mL) pure vanilla extract
• 1 cup (265 g) sourdough discard (see note)

Preparazione

1. 1

   Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with gluten-free nonstick cooking spray and line with parchment paper.

2. 2

   In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking powder, baking soda, salt, granulated sugar, cinnamon, nutmeg, and cloves. Stir in nuts, raisins, chocolate chips, etc. if using.

3. 3

   In a separate large bowl, add the pumpkin puree, eggs, light brown sugar, oil, milk, and vanilla. Whisk to combine and then whisk in the sourdough discard until completely incorporated.

4. 4

   Pour the dry ingredients into the wet ingredients and mix until all the flour is combined and moistened. Transfer the batter to the prepared baking pan.

5. 5

   Bake for 60-75 minutes or until a cake tester or toothpick comes out clean. This bread takes longer to bake than traditional pumpkin bread. If your bread starts to brown too much on top before it's done, loosely cover it with foil.

6. 6

   Once the bread is done, cool in the pan for 20 minutes, then remove it from the pan, discard the parchment paper, and cool on a wire rack. For best results, cool completely before slicing.

7. 7

   Keep the bread wrapped tightly in plastic wrap at room temperature for up to 3 days. To freeze, wrap tightly in plastic wrap then freeze in a freezer-safe bag for up to 3 months.