Dark and Spicy Pumpkin Loaf
This recipe is excerpted from Alice Medrich's Flavor Flours (Artisan).
- Servings: 8
Photography: Leigh Beisch
- 8 tablespoons (1 stick/115 grams) unsalted butter, melted
- 1 cup (200 grams) sugar
- 2 large eggs
- 3/4 cup (120 grams) white rice flour, or 1 cup (120 grams) regular Asian white rice flour
- 1/3 cup (40 grams) buckwheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup (170 grams) pumpkin puree
- 1/2 cup (70 grams) raisins or currants
- 1 4 1/2-by-8 1/2-inch (4â€“6 cup) loaf pan
- Stand mixer with paddle attachment or handheld mixer
Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Line the bottom and all four sides of the loaf pan with parchment paper.
Combine the butter, sugar, and eggs in the bowl of the stand mixer and beat on medium speed with the paddle attachment until lighter in color, about 2 minutes. Or beat with the handheld mixer in a large bowl on medium-high speed for 3 to 4 minutes.
Add the rice and buckwheat flours, baking soda, baking powder, cinnamon, nutmeg, salt, pumpkin puree, and raisins and beat on low speed until smooth. Scrape the mixture into the prepared pan.
Bake the loaf for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool the loaf in the pan on a rack for at least 2 hours before unmolding and slicing. The cake keeps, wrapped airtight, in the refrigerator for up to 5 days; let come to room temperature before serving.