Bread to bundt

[Aza]

I have a friend who has some pretty severe food allergies- gluten, corn, soy, dairy to name just a few. I've managed to put together two bread recipes he's able to enjoy and have been asked to utilize one of them to make a cake for his SO. One of the two is actually made in a bundt pan, but that's not the one she has requested, and since I've never been tasked w/such a conversion (and won't be there to taste test!), I wanted to pose the question here before I begin (was asked this afternoon to drop off tomorrow on my way out of town, yikes!).

Both recipes come from the Gluten Free Goddess blog, both were incredibly good, receiving raves from the large group assembled the day I brought them to share.

Here's what I am needing to get to be beautiful and yummy from a bundt instead of a loaf pan, already modified with changes made for his diet (original here):

Can use loaf pan or 8x10 baking pan per the recipe.

Combine:

1 cup canned pumpkin

1/2 cup safflower oil

1 cup packed organic light brown sugar

2 teaspoons McCormick vanilla extract (w/o corn syrup)

2 antibiotic-free eggs

1/2 cup orange juice

Whisk together in a separate bowl:

1 1/2 cups gluten-free flour blend (Red Mill AP mix)

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon xanthan gum

1 teaspoon cinnamon

1/2 teaspoon cardamom

1/2 teaspoon ginger

1/2 teaspoon ground cloves

Add the dry ingredients into the pumpkin mixture and stir until smooth. If the batter looks too thin and wet, add more gluten-free flour, a tablespoon at a time, to thicken the batter.

Also... I'd like to make a glaze and was originally thinking 10x, ghee, a little vanilla, maybe steep a chai bag in some almond milk to stir in... but it just occurred to me that I will be unable to use regular 10x sugar due to the cornstarch. I would REALLY appreciate any insight or ideas to get around that, as well.

Thanks so much!!

Stephanie

[SylviaLovegren]

You could make a nice glaze using either plain or brown sugar cooked to a syrup in water or orange juice (2 cups sugar to 1/2 cup liquid), flavor with a little vanilla if you like.

As to help converting the recipe, no idea! But good luck.

[Aza]

The cooked glaze sounds really good! Turns out they've decided to leave tomorrow morning so that I have more time to bake, which means I'll have time to powder my own sugar, as well. I may make both and send them with the cake. Thank you!

[HungryC]

If the cake bakes up fine in a loaf pan, then your conversion to bundt is mainly one of time/temperature and volume. Your standard loaf pan holds far less than the average bundt pan. A 10-inch bundt pan holds about 12 cups, whereas an 8" loaf pan is around 6 cups and a 9" loaf pan is 8 cups. So if your recipe fills an 8" loaf pan, you could just double it to properly fill a 12-cup bundt pan.

Regarding time/temp, the central hole in the bundt pan will allow the cake to cook a tiny bit faster than a standard loaf, but since you'll be doubling the volume, you may not need to adjust the timing at all. Don't plan to bake to time, but rather start testing for doneness at least 5-10 minutes before the suggested timing ends. And watch for over-browning--you might need to lay a sheet of foil over the top near the middle of the cooking time if the upper surface is browning too quickly.