This loaf is rich in molasses and quite dark. The earthiness of the molasses and the autumn spices are warming and satisfying without being too sweet.
2 cups brown rice flour
1 3/4 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup safflower oil
1 cup molasses
1 cup maple syrup
1 can (15 ounces) pumpkin purée or 1 3/4 cups cooked squash, sweet potato, or pumpkin
1 teaspoon vanilla extract
1/2 cup chopped toasted walnuts
1/2 cup raisins
Combine the buckwheat flour, brown rice flour, baking soda, salt, cinnamon, and cloves in a large bowl. In the bowl of a standing mixer fitted with the paddle attachment, combine the safflower oil, molasses, maple syrup, pumpkin, and vanilla until well mixed. With the mixer on low speed, add the flour mixture until well mixed, about 3 minutes. Fold in the walnuts and raisins.
Line the bottom of two 8 1/2- by 4 1/2-inch loaf pans or one 10-inch square cake pan with parchment paper, or grease and dust with brown rice flour. Pour in the batter.
Bake until the cake springs back when you press the center with your finger, about 50 minutes. Cool for an hour before slicing.
Ease of Preparation: Easy
Preparation Time: 20 min
cool 1 hr before slicing
Cook Time: 50 min
Servings: two 8 1/2 x 4 1/2-inch loaves, or one 10-in square cake
Recipe By: Jennifer Katzinger
From: Flying Apron's Gluten Free & Vegan Baking Book
Used with permission of Sasquatch Books