Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Dark and Spicy Pumpkin Loaf 3.4 (59) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Leigh Beisch Servings: 8 This recipe is excerpted from Alice Medrich's Flavor Flours (Artisan). Ingredients 8 tablespoons (1 stick/115 grams) unsalted butter, melted 1 cup (200 grams) sugar 2 large eggs ¾ cup (120 grams) white rice flour, or 1 cup (120 grams) regular Asian white rice flour ⅓ cup (40 grams) buckwheat flour ½ teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon salt ¾ cup (170 grams) pumpkin puree ½ cup (70 grams) raisins or currants Equipment 1 4 ½-by-8 ½-inch (4–6 cup) loaf pan Stand mixer with paddle attachment or handheld mixer Directions 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. Rate it Print