Dark and Spicy Pumpkin Loaf or Loaves
Gluten-free pumpkin bread made with rice and buckwheat flour. Chocolate chips are optional.
Servings 12
Cost 5
Ingredients
- 8 tablespoons unsalted butter, softened (114 grams)
- 1 cup sugar (200 grams)
- 2 large eggs
- ¾ cup white rice flour (120 grams)
- ⅓ cup buckwheat flour (40 grams)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ¾ cup pumpkin puree (170 grams)
- ½ cup of chocolate chips optional
Instructions
- Preheat the oven to 350 F. Line the bottom and sides of an 8 ½ by 4 ½ inch loaf pan or 2 small ceramic pans with parchment paper.
- Beat the butter, sugar, and eggs with the paddle attachment of a stand mixer on medium for about 2 minutes or use a handheld mixer and beat for 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.
- If using chocolate chips, fold them in as well.
- Scrape the mixture into the prepared pan (or pans). If using small loaf pans, set them ona rimmed baking sheet.
- Bake for for 45 -50 minutes, or until a toothpick inserted into the center comes out clean. If making 2 small (3x5 inch) loaves, the bread will most likely take at least 45 minutes. If you are making even smaller loaves, check at 35 minutes.
