In this monumental new work by beloved dessert queen Alice Medrich, she uses wheat-flour alternatives including rice flour, oat flour, corn flour, sorghum flour, teff, and more. The resulting (gluten-free!) recipes show that baking with alternate flours adds an extra dimension of flavor. Try this sneak peek and be amazed!
Dark and Spicy Pumpkin Loaf
Serves 6 to 8
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
- 4½-by-8½-inch (4-6-cup) loaf pan, bottom and all four sides lined with parchment paper
- Stand mixer with paddle attachment or handheld mixer
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. 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 to serve.
