Spiced Gluten-Free Pumpkin Loaf with Buckwheat: A Cozy Fall Baking Recipe
Online shopping usually goes smoothly for me, but lately, I’ve found myself making a peculiar mistake when ordering gluten-free flour. I keep accidentally selecting whole grain buckwheat groats instead of pre-milled flour. It’s a recurring oversight, and before I knew it, I had two large bags of Bob’s whole grain buckwheat groats – a ingredient I had only ever used in its powdered form. While initially a minor frustration, this accidental purchase led to a fantastic culinary adventure! Buckwheat, unlike some other gluten-free grains like teff (which can be quite stubborn), is remarkably easy to grind into a fine flour. This happy discovery meant I could create a truly special treat: a Dark And Spicy Pumpkin Loaf, made with my very own freshly milled buckwheat flour. This delightful fall bread perfectly showcased the unique flavor and texture buckwheat brings to gluten-free baking, transforming an ordering mishap into a delicious success story.
Mastering Gluten-Free Baking with Flavor Flours
This exceptional recipe is a gem from Gluten-Free Flavor Flours by the esteemed Alice Medrich. In recent years, baking with a diverse range of gluten-free grains has soared in popularity, driven by both health considerations and a growing curiosity to explore new flavors and textures. Medrich’s cookbook stands out as a pioneering guide, expertly teaching bakers how to harness the unique properties of various gluten-free flours. Whether you’re embarking on a gluten-free journey for dietary reasons or simply expanding your culinary horizons, once you delve into the world of non-gluten grains, you might find yourself wondering why these versatile ingredients weren’t a staple in our kitchens all along. Perhaps historical, economic, or cultural factors played a role in their previous underutilization. Whatever the reasons, what’s undeniable is the incredible taste potential these flours unlock. Many recipes crafted with non-gluten flours often yield results that are not only delicious but, in many cases, even more flavorful and satisfying than their traditional wheat-based counterparts. “Flavor Flours” champions this philosophy, making it an indispensable resource for anyone eager to explore the rich possibilities of gluten-free baking.
Crafting the Perfect Dark and Spicy Pumpkin Loaf
While Alice Medrich’s “Flavor Flours” cookbook boasts a plethora of intriguing recipes, the Dark and Spicy Pumpkin Loaf felt like the perfect choice for several reasons. With Fall officially beginning tomorrow (September 22nd), a pumpkin-infused treat was undeniably seasonal and inviting. More importantly, it was the ideal way to utilize my unexpected bounty of buckwheat flour. This particular recipe smartly calls for ⅓ cup of buckwheat flour alongside ¾ cup of white rice flour. This blend creates a balanced base, where the rice flour provides a delicate structure and the buckwheat flour contributes its signature character. The remaining ingredients are a familiar and comforting cast of pumpkin bread favorites: warm cinnamon, fragrant nutmeg, and other classic spices. Together, these components meld into a loaf that offers a comforting, traditional pumpkin bread experience, but with a subtle yet distinctive flavor twist introduced by the buckwheat. Alice Medrich herself aptly describes this nuanced addition as “almost woodsy,” a descriptor that hints at the earthy depth and unique aroma buckwheat imparts.
Unpacking the Flavor and Texture Experience
When I first read Alice Medrich’s description of the “woodsy” notes in the Dark and Spicy Pumpkin Loaf, I was genuinely excited to discover them. However, upon tasting, my palate perceived a rich, classic combination of pumpkin and warm autumnal spices, rather than a distinct “woodsy” undertone. The recipe also claims to be “not-too-sweet,” but to my taste, it offered a generous and satisfying level of sweetness. It’s worth noting that I opted to include chocolate chips, which naturally enhance the sweetness. Even without this indulgent addition, I suspect many would find it perfectly sweet, making it an ideal candidate for a dessert or a delightful sweet snack. Indeed, its rich, moist character elevates it beyond a simple bread, positioning it closer to a cozy, comforting cake in loaf form.
For those who generally prefer less sweet baked goods, I advise against immediately reducing the sugar in this recipe. Sugar plays a crucial role beyond just sweetness; it’s a key factor in retaining moisture, particularly in gluten-free baking, and significantly contributes to the loaf’s wonderfully moist and dense texture. Altering the sugar content prematurely could compromise this delightful consistency. My recommendation is to prepare the loaf exactly as written for your first attempt to fully appreciate its intended structure and flavor. After that, if you still desire a less sweet profile, you might experiment with slightly lower amounts of sugar or even a natural sweetener like maple syrup. I am currently in the process of conducting such experiments myself and will be sure to post an update if I successfully manage to reduce the sugar without sacrificing its superb texture. Baking, after all, is a journey of delicious discovery!
Baking Versatility: Loaf Pan Options for Your Pumpkin Bread
This versatile recipe is designed to yield either one standard 8 ½ by 4 ½ inch loaf or, for those who prefer smaller portions or gifts, two to three mini loaves. I personally utilized a set of charming, Autumn-themed ceramic mini loaf pans I found at Dollar Tree. These pans performed admirably, delivering beautifully baked loaves with a lovely golden crust. However, it’s crucial to be aware that ceramic pans, especially those without specific non-stick coatings, often lack inherent non-stick properties. Therefore, when using them, I highly recommend either generously lining them with parchment paper – ensuring both the bottom and sides are covered – or applying a very thorough greasing and flouring. This extra step will prevent sticking and ensure your loaves release cleanly. On the positive side, ceramic pans are known for their excellent heat conduction, which often results in quick breads rising nicely and baking evenly, contributing to their appealing texture and appearance. Whichever pan size you choose, proper preparation is key to a successful and delightful baking experience.
Exploring Types of Buckwheat for Your Spicy Pumpkin Loaf
For this particular recipe, I utilized Bob’s Red Mill brand whole grain buckwheat groats, which I then freshly ground into flour at home. I was pleased to find that the resulting flour imparted no noticeable bitter flavor to the pumpkin loaf. However, it’s important to be aware that some commercially available buckwheat flours can indeed have a stronger, more pronounced flavor, which some might perceive as slightly bitter. In fact, my very first experience with buckwheat flour many years ago, back in Texas, left me with the impression that I didn’t care for it at all. Looking back, I now believe that initial negative impression was likely due to the specific brand I had tried at the time. To avoid a similar experience, I highly recommend checking reviews before purchasing buckwheat flour, especially if you’re new to this ingredient.
If you’re embarking on your buckwheat journey and are seeking a flour with a notably mild and approachable flavor profile, I wholeheartedly recommend Bouchard Family Farms’ light Acadian buckwheat. While it tends to be a bit pricier, its exceptionally delicate taste makes it incredibly versatile and a fantastic choice for those who are sensitive to stronger flavors or wish for a neutral base. This variety allows the other ingredients in your recipe to shine while still benefiting from buckwheat’s unique nutritional and textural contributions.
Meanwhile, should you find yourself in the same situation as I did – accidentally ordering buckwheat groats instead of flour – there’s absolutely no need to worry! This happy accident can open up a whole new world of culinary possibilities. Buckwheat groats are remarkably easy to cook, much like rice or quinoa, and they offer a pleasant, nutty flavor that’s quite delicious on its own. Just yesterday, I prepared my first batch of cooked groats using the efficient bowl-in-bowl method from Piping Pot Curry, and both my husband Todd and I thoroughly enjoyed them. Even our dog, Hal, gave his enthusiastic seal of approval! This positive experience has been such a revelation that I’m now seriously considering ordering buckwheat in its grain form on purpose. It’s a wonderful, versatile ingredient that truly deserves a place in any adventurous kitchen, whether milled into flour or enjoyed as a wholesome grain.
Why Buckwheat is a Gluten-Free Powerhouse
Beyond its culinary versatility, buckwheat is a nutritional marvel, making it an excellent choice for gluten-free baking and a healthy addition to any diet. Despite its name, buckwheat is not related to wheat and is naturally gluten-free, belonging to the group of pseudocereals along with quinoa and amaranth. It’s a complete protein, meaning it contains all nine essential amino acids, which is rare for a plant-based food. This makes it particularly valuable for vegetarians and vegans, or anyone looking to boost their protein intake.
Furthermore, buckwheat is an incredible source of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels. It’s also rich in essential minerals such as magnesium, manganese, copper, and phosphorus, all vital for various bodily functions. Buckwheat is packed with beneficial antioxidants, including rutin and quercetin, which have anti-inflammatory properties and can support cardiovascular health. When used in baking, buckwheat flour contributes a unique earthy flavor and a pleasingly dense, yet tender texture. It can add structure and moisture to gluten-free baked goods, often preventing the crumbly texture sometimes associated with other gluten-free flours. Its distinct flavor pairs wonderfully with spices and fruits, making it a star ingredient in recipes like our Dark and Spicy Pumpkin Loaf. Exploring buckwheat is not just about avoiding gluten; it’s about embracing a nutrient-dense ingredient that brings both health benefits and a rich, complex taste to your table.
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Recipe
Dark and Spicy Pumpkin Loaf or Loaves
Anna
Pin Recipe
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
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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.
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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.
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Add the rice and buckwheat flours, baking soda, baking powder, cinnamon, nutmeg, salt, pumpkin puree and beat on low speed until smooth.
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If using chocolate chips, fold them in as well.
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Scrape the mixture into the prepared pan (or pans). If using small loaf pans, set them ona rimmed baking sheet.
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Bake for for 45 -50 minutes, or until a toothpick inserted into the center comes out clean. If making 2 small (3×5 inch) loaves, the bread will most likely take at least 45 minutes. If you are making even smaller loaves, check at 35 minutes.
We hope you enjoy baking this Dark and Spicy Pumpkin Loaf as much as we do! It’s a wonderful way to welcome the autumn season and explore the exciting world of gluten-free grains. Happy baking!