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Caramel Crusted Pumpkin Loaf with 2 Minute Caramel Spice Glaze
- Prep Time: 20 Minutes
- Cooking Time: 20 Minutes
- Serves: 9 slices
Caramel Crusted Pumpkin Loaf with 2 Minute Caramel Spice Glaze
- Recipe Submitted by Rosemary on 11/22/2014
Category: Desserts
Ingredients List
- 1/4 cup ground flaxseed mixed with 1/2 cup warm water (26 g)
- 1 cup + 2 tablespoons "sweet" white sorghum flour (147 g, I use Bob's Red Mill)
- 3/4 cup oat flour (87 g) (I use Bob's Red Mill Certified Gluten-free oats) 1 tablespoon baking powder
- 1 1/2 tablespoons pumpkin pie spice
- 1/2 teaspoon fine sea salt
- 1 cup pumpkin puree
- 3/4 cup + 2 tablespoons pure maple syrup
- 1/4 cup creamy roasted almond butter (for nut-free, use sunbutter)
- 1/2 cup water Caramel Crust and Glaze (You'll probably want to double this, it's so good!)
- 2 tablespoons creamy roasted almond butter, see note below how to make this easily (for nut-free, use sunbutter)
- 2 tablespoons maple syrup
- 2 teaspoons pumpkin pie spice
- 1 teaspoon sorghum flour pinch sea salt
Directions
1. First, warm up your 1/2 cup of water in the microwave until it's fairly warm, about 20 seconds. Mix the flaxseed in well with a fork and set aside while you prepare the other ingredients. It needs several minutes to thicken and turn into a gel.
2. Preheat an oven to 350 degrees and spray a 9x5 ceramic or glass loaf pan with nonstick flour spray, or grease and flour. A metal pan may burn the sides, so I rdon't recommend one.
3. Add the sorghum flour, oat flour, baking powder, pumpkin pie spice and salt to a medium bowl and whisk together until well mixed. Make sure to break up any lumps.
4. In a separate large bowl, combine the pumpkin, syrup, almond butter and other 1/2 cup water and lightly stir. If your almond butter is really thick, slightly warm it up so it is completely smooth and pourable when measuring and it blends well. Add the reserved flaxseed mixture to the wet ingredients and use an immersion blender or beater to blend so it is completely smooth. I used my hand immersion blender. You don't want any chunks of almond butter in the batter.
5. Slowly add in the dry ingredients into the wet ingredients and stir with a spoon as you are adding a bit at a time until completely mixed and very smooth, and no lumps remain. Pour the batter into the prepared pan and smooth out the top. Take your pan and rock it back and forth a few times, so the batter settles and flattens out.
6. Mix together the caramel ingredients with a fork until smooth. Using only about a heaping tablespoon, drop little dollops over the top of the batter. Drag with the tip of a knife to create swirls. When it bakes, it will spread some and form a nice, sugary crust on top. Save the remaining glaze to drizzle over the baked loaf later.
7. Bake for 50-55 minutes until a toothpick comes out with a few damp crumbs on it, it will not be clean. The top should be firm and shiny and slightly springy. Mine took exactly 55 minutes. It will still still finish cooking after removal, so don't overbake. Let cool in the pan for at least 30 minutes before removing, as it will be firming up a lot as it cools. Flip the loaf over on a cooling rack to cool completely. Use a very sharp knife to gently slice. Drizzle remaining glaze over the top. If you want the glaze thinner, add a tiny amount of water. Store wrapped in plastic wrap or a sealed container at room temperature, so it remains moist and soft. It will dry out if not sealed.
2. Preheat an oven to 350 degrees and spray a 9x5 ceramic or glass loaf pan with nonstick flour spray, or grease and flour. A metal pan may burn the sides, so I rdon't recommend one.
3. Add the sorghum flour, oat flour, baking powder, pumpkin pie spice and salt to a medium bowl and whisk together until well mixed. Make sure to break up any lumps.
4. In a separate large bowl, combine the pumpkin, syrup, almond butter and other 1/2 cup water and lightly stir. If your almond butter is really thick, slightly warm it up so it is completely smooth and pourable when measuring and it blends well. Add the reserved flaxseed mixture to the wet ingredients and use an immersion blender or beater to blend so it is completely smooth. I used my hand immersion blender. You don't want any chunks of almond butter in the batter.
5. Slowly add in the dry ingredients into the wet ingredients and stir with a spoon as you are adding a bit at a time until completely mixed and very smooth, and no lumps remain. Pour the batter into the prepared pan and smooth out the top. Take your pan and rock it back and forth a few times, so the batter settles and flattens out.
6. Mix together the caramel ingredients with a fork until smooth. Using only about a heaping tablespoon, drop little dollops over the top of the batter. Drag with the tip of a knife to create swirls. When it bakes, it will spread some and form a nice, sugary crust on top. Save the remaining glaze to drizzle over the baked loaf later.
7. Bake for 50-55 minutes until a toothpick comes out with a few damp crumbs on it, it will not be clean. The top should be firm and shiny and slightly springy. Mine took exactly 55 minutes. It will still still finish cooking after removal, so don't overbake. Let cool in the pan for at least 30 minutes before removing, as it will be firming up a lot as it cools. Flip the loaf over on a cooling rack to cool completely. Use a very sharp knife to gently slice. Drizzle remaining glaze over the top. If you want the glaze thinner, add a tiny amount of water. Store wrapped in plastic wrap or a sealed container at room temperature, so it remains moist and soft. It will dry out if not sealed.
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