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Share your recipes September 2016

Food Ventures

Dark and Spicy Pumpkin Loaf

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(Courtesy of Flavor Flours by Artisan)

The batter may also be baked in muffin cups or it may be doubled and baked in a Bundt pan.

Serves 6 to 8.

 

8 tablespoons unsalted butter, melted

1 cup sugar

2 large eggs

¾ cup white rice flour or 1 & ¼ cups Thai white rice flour

1/3 cup buckwheat flour

½ teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

¾ cup pumpkin puree

¼ cup raisins or currants

 

Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Line the bottom and sides of an 8 & ½ by 4 & ½ inch 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 a 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 to serve.

Muffins: Line 12 regular muffin cups plus 2 custard cups or ramekins with paper liners (the batter is too much for a 12-muffin tin). Fill each cup about two-thirds full. Bake at 375 degrees F for about 20 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Bundt Cake: Spray a 10- to 12-cup Bundt pan with vegetable oil spray. Double the recipe and bake it in the prepared pan for 50 to 55 minutes, until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 to 15 minutes before unmolding it on the rack to cool completely.

 


Ann's Article:

Old Flours, New Tastes

 

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