Dark and Spicy Pumpkin Loaf (Gluten Free)

Dark and Spicy Pumpkin Loaf (Gluten Free)

Alice’s recipe is perfect as is, but I’ve been craving chocolate lately so I decided to fold in a few leftover dark chocolate chips we had in the cabinet, and I love the look of the top of this loaf sprinkled with colorful pepitas. It’s¬†wonderful toasted with butter — morning, noon, or night.

Slightly adapted from: Alice Medrich’s Flavor Flours

Ingredients

8 tablespoons (1 stick/115g) unsalted butter, melted
1 cup (190g) muscovado sugar (or any unrefined cane sugar)
2 large eggs
3/4 cup (120g) white rice flour or 1 1/4 cups (120g) Thai white rice flour
1/3 cup (40g) buckwheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
3/4 cup (170g) pumpkin puree
1/2 cup (80g) dark chocolate chips, optional
1/4 cup (35g) pepitas/raw pumpkin seeds, to top

Instructions

Position a rack in the lower third of the oven and preheat the oven to 350 F. Line the bottom and 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. Alternatively, use a handheld mixer and beat for 3-4 minutes.

Add the rice and buckwheat flours, baking soda, baking powder, cinnamon, nutmeg, salt, pumpkin puree and beat on low speed until smooth. Fold in the chocolate chips. Scrape the mixture into the prepared pan, and sprinkle the top with pepitas.

Bake the loaf for 45 -50 minutes, or until a toothpick inserted into the center comes out clean. Cool the loaf in the pan 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 (or toast!) to serve.

Note: To make muffins, line 12 regular muffin cups and prepare batter (See above). Bake at 375 F for about 20 minutes, or until toothpick comes out clean.