Katie and Mandy’s Holiday Recipe: Gluten Free Dark and Spicy Pumpkin Loaf

Every year our family looks forward to making this aromatic, woodsy pumpkin loaf. A warm slice of this loaf goes well with a hot cup of tea. Although you may be used to dry and dense gluten free baked goods, this gluten free loaf is not lacking in the chewy, squishy, and fluffy categories. This recipe was adapted from the Flavor Flours gluten free cookbook.



  • 8 tablespoons butter, melted
  • 1 cup sugar
  • 2 large eggs
  • ¾ cup white rice flour
  • ⅓ cup buckwheat flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¾ cup pumpkin puree
  • ½ cup chocolate chips



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.

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.

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