gluten free pumpkin ginger loaf with chocolate chunks
dry ingredients
5 cups or 222g Bob's Red Mill 1:1 Flour
1 tsp baking soda
½ tsp salt
4 tsp of ground ginger
1 tsp of cinnamon
a pinch of nutmeg
wet ingredients
½ cup of softened butter
½ cup cane sugar
1 tsp of vanilla
2 large eggs
1 cup of organic pure pumpkin puree - either canned or fresh
½ cup of chocolate chips or chocolate chunks
icing
1 tsp of butter
3 tbsp of goat cheese
½ cup of organic icing sugar
splash of vanilla
2-3 tbsp of lemon juice
methods
Preheat oven to 350' and grease a loaf pan with oil or butter. Combine all your dry ingredients in a bowl except for sugar, whisk together and set aside. Cream your butter and sugar with a hand or stand mixer - until creamy.
Add eggs one at a time to the bowl with sugar and butter. Add vanilla and pumpkin, and mix until combined. Make sure to scrape the sides of the bowl and mix again. Once your wet ingredients are looking well mixed, slowly add your premixed dry ingredients. Mix on low to medium speed for 1 to 2 minutes. Make sure to keep scraping down the sides of the bowl. Add chocolate chips and mix by hand.
Pour batter into a greased loaf pan and put in a preheated oven for 50 minutes or until there is no batter on a toothpick when poking the loaf. Once golden brown and toothpick checked, cool on a cooling rack for a few hours. Remove the loaf from the pan - it should be easy if the pan was well greased. Place loaf back on rack or cutting board. While the loaf is cooling, it's time to make your icing.
With a hand mixer, mix all of your icing ingredients until combined and well mixed. The consistency should be a glaze, if you find it not so loose add a splash of water or until the consistency of your liking. Spread icing on the loaf and sprinkle cinnamon if you feel fit. Slice and serve.
