Spiced Pumpkin Quick Bread with Multi-Starch Hot-Gel

Master Multi-Starch Hot-Gel (Makes enough for 2 loaves):

This enhanced hot-gel uses a blend of starches for even better texture and moisture retention. The combination of tapioca, rice, and potato starches creates a superior binding matrix that reduces sugar needs by up to 40%.

Ingredients - Hot-Gel Base:

• 72g All-Purpose Flour (≈6 Tbsp)

• 24g Tapioca Starch (≈2 Tbsp + 2 tsp)

• 24g Rice Starch (≈2 Tbsp + 2 tsp)

• 24g Potato Starch (≈2 Tbsp + 2 tsp)

• 288g Boiling Water (400% hydration)

Method - Hot-Gel:

1. In a large heatproof bowl, thoroughly whisk together all-purpose flour, tapioca starch, rice starch, and potato starch

2. Pour in boiling water and whisk continuously and vigorously until smooth, thick, and glossy (should look like petroleum jelly)

3. Let cool to warm (not hot) before using - this is the full gel for both loaves

Pumpkin Bread Ingredients:

Dry Ingredients:

• 360g All-Purpose Flour (≈2⅔ cup)

• 20g Baking Powder (4 tsp)

• 8g Baking Soda (1½ tsp)

• 6g Fine Salt (1 tsp)

• 8g Pumpkin Pie Spice (4 tsp)

• 4g Ground Cinnamon (2 tsp)

Wet Ingredients:

• 216g Warm Multi-Starch Hot-Gel (all of it)

• 320g Brown Sugar, packed (≈1½ cup)

• 200g Neutral Oil (≈1 cup - avocado or canola)

• 240g Pumpkin Purée (≈1 cup, NOT pie mix)

• 2 Large Eggs (room temperature)

• 10g Vanilla Extract (2 tsp)

Optional Glaze (for both loaves):

• 2 cups Powdered Sugar (sifted)

• 4-6 Tbsp Milk or Water (adjust to desired consistency)

Instructions:

1. Preheat & Prep

   • Preheat oven to 175°C/350°F. Line two 9×5-inch loaf pans with parchment paper, leaving overhangs for easy removal.

2. Make the Multi-Starch Hot-Gel

   • In a large heatproof bowl, whisk together all flours and starches. Pour in boiling water and whisk hard until completely smooth and glossy. Set aside to cool to warm (not hot).

3. Mix Dry Ingredients

   • In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.

4. Mix Wet Ingredients

   • In a large bowl, whisk together the warm hot-gel, brown sugar, oil, pumpkin purée, eggs, and vanilla until completely smooth and well combined. An Immersion Blender works best!

5. Combine

   • Add the dry ingredients to the wet ingredients. Fold gently with a spatula until just combined. Do not overmix - some small lumps are okay. The batter will be thick and luscious.

6. Divide & Bake

   • Divide batter evenly between the two prepared pans (about 540g per pan). Smooth the tops. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

7. Cool

   • Let loaves cool in pans for 10 minutes, then lift out using the parchment slings and transfer to wire racks to cool completely.

8. Optional Glaze

   • Once loaves are completely cool, whisk together powdered sugar and milk until thin and drizzleable. Drizzle over loaves and let set before slicing.

The Science:

The Science Behind the Multi-Starch Gel:

Each starch contributes unique properties: -

• Tapioca Starch: Provides elasticity and chew

• Rice Starch: Creates tenderness and a fine crumb

• Potato Starch: Enhances moisture retention and softness

By gelatinizing this starch blend at 400% hydration, we create a powerful binding matrix that traditionally comes from high sugar content. This allows us to reduce sugar by 38% while achieving superior moisture and texture that lasts for days. The gel also provides a scaffold for incorporating prebiotic fibers (like inulin) without compromising texture - making this bread both delicious and gut-friendly.

Storage:

Store wrapped at room temperature for 3-4 days, or freeze individual slices for up to 3 months.

Notes:

• If you can't find all three starches, you can substitute with 72g total of any combination you have available

• For added gut health benefits, replace 20-30g of all-purpose flour with inulin powder (In dry ingredients, not in hot-gel)

• This recipe makes 2 loaves - perfect for gifting or freezing!