Recipe for GF Pumpkin Chocolate Chip Quickbread
Makes 2 Loaves, 9 x 5 x 3 Pans

Ingredients

3 Cups Gluten Free Flour (Cup 4 Cup or your favorite blend)
1 Tsp Salt
3/4 Tsp Cream of Tartar
1/2 Tsp Baking Soda
1 Tsp Pumpkin Pie Spice
Separately 1 1/2 Cups Granulated Sugar
1 Cup Butter
1 Tsp Vanilla Extract
1/4 Tsp Lemon Juice
1/2 Cup Buttermilk
8 oz Jar Sunchowder’s Pumpkin Butter
8 oz Chocolate Chips

Method

Preheat oven to 350 degrees
Grease and prepare (2) loaf pans, 9 X 5 X 3

In separate large mixing bowl:
Add  3 cups GF Flour
1 tsp salt
3/4 Tsp Cream of Tartar
1/2 Tsp Baking Soda
1 Tsp Pumpkin Pie Spice

Mix together gently and set aside.

In your electric mixer bowl:
Add 1 Cup Butter, mix until whipped nicely.
Add 1 1/2 cups Granulated sugar and incorporate
Add Vanilla, Lemon Juice, and Buttermilk, mix well
Add 4 Eggs and One 8 oz jar of Pumpkin Butter and run mixer for about one minute
Add Flour Mixture in two stages, half at a time, do not overmix. Take bowl off mixer.
Drop in your chocolate chips last and stir gently to incorporate.
Place half of the mixture into each baking dish.

Bake for 55 minutes at 350 degrees, test with toothpick, be sure toothpick comes out clean.  Depending on your oven this bread could take 55 to 59 minutes to bake through.

Pumpkin Custard Upside Down Crisp

INGREDIENTS

For Topping

1/2 cup old-fashioned rolled oats
1/2 cup whole grain flour
1/2 cup brown sugar (or white if you prefer)
2 oz butter (half of a stick)
Zest of half of a medium lemon
Pinch of kosher salt

For Custard

2 cups heavy cream
2 egg yolks
4 whole eggs
1 8 oz jar of Sunchowder’s Emporia Pumpkin Butter (or Pumpkin Butter of your choice)
1 tsp vanilla extract

METHOD

Preheat oven to 350 degrees

Prepare an 8 X 8 casserole dish, spray with canola oil, bakers choice or rub with a bit of butter to prevent sticking later on

Heat the cream in a heavy saucepan.  Only warm the cream, do not simmer.  You will now need to temper the eggs into the mixture.  Take the 2 egg yolks and 4 whole eggs and beat them together in a large mixing/pouring cup. Take the pot with the cream off the stove and slowly add a few tablespoons of the warm cream from the pot into the eggs in your pouring cup, stirring vigorously.  Now you can slowly pour the egg mixture into the warm cream using a whisk and incorporate all of the eggs into the cream.  Slowly whisk in the entire jar of Pumpkin Butter and add in 1 tsp of vanilla extract.   You can let this sit for a moment while you prepare the topping.

In a separate bowl, add the 2 oz of butter.  It will make the job easier to cut the butter into small pieces.  Add the oats, flour and sugar, lemon zest and pinch of salt to the mixture.   Now dig in with both hands and massage the mixture to incorporate the butter into the oats and flour until the mixture comes together.

Pour the custard into your prepared casserole.  Slowly add the topping to the top of the custard, most if not all of the topping will sink, no worries, it only makes it more delicious in the end.  Bake at 350 for 40 to 50 minutes until the custard is set.  Enjoy!

Recipe from www.sunchowdersemporia.com