Reviews Add Rating & Review 59 Ratings 5 star values: 11 4 star values: 18 3 star values: 18 2 star values: 10 1 star values: 2
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Gallery Dark and Spicy Pumpkin Loaf Credit: Leigh Beisch Recipe Summary Servings: 8
Ingredients Ingredient Checklist 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 Equipment 1 4 1/2-by-8 1/2-inch (4–6 cup) loaf pan Stand mixer with paddle attachment or handheld mixer
Gallery Dark and Spicy Pumpkin Loaf Credit: Leigh Beisch
Recipe Summary Servings: 8
Gallery
Dark and Spicy Pumpkin Loaf Credit: Leigh Beisch
Dark and Spicy Pumpkin Loaf
Credit: Leigh Beisch
Dark and Spicy Pumpkin Loaf
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
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 (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.
Reviews
Add Rating & Review 59 Ratings 5 star values: 11 4 star values: 18 3 star values: 18 2 star values: 10 1 star values: 2
Reviews
Add Rating & Review 59 Ratings 5 star values: 11 4 star values: 18 3 star values: 18 2 star values: 10 1 star values: 2
Add Rating & Review
59 Ratings 5 star values: 11 4 star values: 18 3 star values: 18 2 star values: 10 1 star values: 2
59 Ratings 5 star values: 11 4 star values: 18 3 star values: 18 2 star values: 10 1 star values: 2
59 Ratings 5 star values: 11 4 star values: 18 3 star values: 18 2 star values: 10 1 star values: 2
5 star values: 11 4 star values: 18 3 star values: 18 2 star values: 10 1 star values: 2
All Reviews for Dark and Spicy Pumpkin Loaf
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Dark and Spicy Pumpkin Loaf
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
