One of the best things about this season is pumpkin. Maybe it is because I am from the Northeast, but when the temperature drops I start craving the comfort of those dishes that are served at all good New England inns. Chicken pot pie, crab cakes, roast turkey, and anything pumpkin.

Pumpkin ravioli, pumpkin soup, pumpkin gnocchi, pumpkin pie, you get the idea. A streaming bowl of pumpkin soup spiced with cinnamon and ginger, made nice and rich with some cream is my idea of heaven.

Now I realize the saying is “as American as apple pie.” However, what could be more American than pumpkin pie?

Perhaps, not as catchy but nevertheless true. Thanksgiving tables everywhere include this seasonal favorite.

And nothing is more American than Thanksgiving. In fact, when I lived in Paris, there was a store called Thanksgiving, that sold everything you would need for the holiday all year round.

So besides pie, what else can you bake with pumpkin? I started with pumpkin bread.

I made this recipe with wheat flour for the Professor and his wife. They said the taste was good but it was too dry. Well, problem solved. The gluten-free flours add the very needed moisture.

 

Pumpkin Chocolate Chip Loaf

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Yields One 8 1/2 by 4 1/2-inch cake, 8 to 10 servings

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Ingredients

Adapted from Bon Appétit, November 2000

2 1/4 cups flour mix A or B

1 1/2 teaspoons cinnamon

3/4 teaspoon ginger

1/2 teaspoon allspice

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter, melted

3/4 cups sugar

3/4 cups light brown sugar

3 large eggs

1 cup canned pure pumpkin

1 teaspoon vanilla extract

1/2 cup whole milk

3/4 cup semisweet chocolate chips

Instructions

1. Position rack in the LOWER THIRD of the oven and preheat the oven to 350 degrees. Line the bottom of a (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pan with parchment paper and butter and flour the sides with brown or white rice flour.
2. In a medium mixing bowl, whisk together the first seven ingredients and set aside.
3. In a large mixing bowl, whisk the eggs just enough to break them up.
4. Add the melted butter and vanilla and whisk to combine.
5. Add both sugars and whisk until the mixture is thoroughly combined and smooth.
6. Add the pumpkin and whisk until the mixture is thoroughly combined and smooth.
7. Add the flour mixture (in three parts) and milk (in two parts) alternately to the batter, beginning and ending with the flour. Mix until each addition is thoroughly incorporated. Note: You have to be careful not to “over” mix when using wheat flour. If you activate too much gluten, your cake will be tough. However, over mixing is not an issue when you use gluten-free flours. There is no gluten to over activate!
8. Fold the chocolate chips into the batter. Tip: View a video on How to Fold an Ingredient into your Batter .
9. Pour the batter into the loaf pan. Bang down the pan a few times to level the batter and burst any air bubbles.
10. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes. Tent it loosely with foil after 45 minutes so the top does not burn. The cake is done when you press the cake lightly with your finger and it springs back. Tip: If you are not sure if the cake is done, leave it a little longer. It is better to "over" bake a bit than "under" bake.
11. Remove the pan from the oven and place it on a cooling rack. Remove the foil. Cool it in the pan for 15 minutes. Then invert it to remove the pan. Invert it again so the cake finishes cooling right side up. Tip: All spice cakes are better after a day or two. The flavors need to meld.

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