DARK AND SPICY PUMPKIN LOAF
This recipe is excerpted from Alice Medrich's Flavor Flours (Artisan).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 14
Steps:
- 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.
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Chadia Salameh Chadia
[email protected]I love this recipe because it is so easy to make. I can just throw all of the ingredients into a bowl and mix them together.
lukas mhulo
[email protected]This loaf is the perfect fall treat. It is moist and flavorful, and the dark chocolate and spices give it a unique flavor that is sure to please everyone.
DAWIT Dawit
[email protected]This loaf is a great way to use up leftover pumpkin puree. It is also a great way to get your kids to eat their vegetables.
Nia abbasi
[email protected]I made this loaf for my family and they all loved it. Even my picky eaters went back for seconds.
Adrian Delgado
[email protected]This loaf is the perfect way to celebrate fall. It is a delicious and festive treat that everyone will love.
AlanPixel YT
[email protected]I love the way this loaf smells while it is baking. It fills the whole house with a warm and inviting aroma.
Rahad Hossain
[email protected]This loaf is so easy to make. I love that I can just throw all of the ingredients into a bowl and mix them together.
Intissar Benour
[email protected]I made this loaf in a mini loaf pan and it turned out perfectly. It is the perfect size for a snack or a small dessert.
Max Zaheer
[email protected]This loaf is the perfect way to use up leftover pumpkin puree. It is also a great way to get your kids to eat their vegetables.
Finn MCool
[email protected]I love that this recipe uses dark chocolate instead of regular chocolate. It gives the loaf a more intense flavor.
Khalid Salih
[email protected]This is the perfect recipe for a fall bake sale. The loaves are easy to make and they always sell out quickly.
shazad ahamd
[email protected]I made this loaf for Thanksgiving and it was a huge success. Everyone raved about how delicious it was.
Harun Isla
[email protected]This loaf is so moist and flavorful. I love the way the spices warm up the pumpkin flavor.
Xolisile Ayanda
[email protected]I followed the recipe exactly and the loaf turned out perfectly. I will definitely be making this again.
Syed Gulfam Naqvi
[email protected]I love the combination of dark chocolate and pumpkin in this loaf. It is the perfect balance of sweet and spicy.
Isaac Cruz
[email protected]This is the best pumpkin loaf recipe I have ever tried. It is so easy to make and always turns out perfect.
Butterfly Diamond
[email protected]I made this loaf for a party and it was a huge hit! Everyone loved the moist texture and the rich flavor.
tej Kirati
[email protected]This pumpkin loaf is a delicious and festive treat that is perfect for fall. The dark chocolate and spices give it a unique flavor that is sure to please everyone.