I get nervous on election days. I eat. I drink. I bake bread.
I wasn’t prepared for Election Day 2012, though. Not for what I feared would be the outcome of some political contests. Not for baking bread.
I’d forgotten to buy the ingredients I needed to bake a loaf. I stood in my kitchen, scanning the pantry like a candidate at the podium combing a crowd for followers. 
And, suddenly, there it was: an unopened box of rice flour, staring back at me like a last-minute campaign donor. I’d bought it “just in case”.
So, I turned on the radio, whistled a little as I listened to political projections, and searched the shelves for a bit of this and that. In no time flat, I was whipping up a chocolate chip pumpkin loaf and working out my election day jitters.
And I spent the evening glued to the television, focused on fancy computer graphics and electoral math. I sipped tea and nibbled on the bread, savoring each triumphant bite.
Print
Post-Election Pumpkin Loaf
- Total Time: 1 hour 50 minutes
- Yield: 1 loaf 1x
Description
This chocolate chip pumpkin loaf is a comforting bake, perfect for easing election day jitters with its warm spices and rich chocolate chips.
Ingredients
- 2 cups (240g) rice flour (or quinoa flour)
- 1/2 cup (120g) butter
- 1 tsp (5ml) baking soda
- 1/2 tsp (2.5ml) salt
- 1/2 tsp (2.5ml) pumpkin spice
- 3 eggs
- 15 oz (425g) pureed pumpkin
- 1 cup (240ml) milk
- 1 cup (200g) sugar
- 1 tsp (5ml) vanilla extract
- 1/2 cup (90g) chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 1 1/4-quart loaf pan thoroughly.
- In a large bowl, mix together the rice flour, baking soda, salt, and pumpkin spice. Set aside.
- In a food processor or with a mixer, cream the butter until smooth. Gradually add the sugar and continue to mix until light and fluffy.
- Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the pureed pumpkin and chocolate chips gently until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- If you don’t have rice flour, quinoa flour can be used as a substitute.
- Store the loaf in an airtight container at room temperature for up to 3 days.
- This loaf pairs well with a hot cup of tea or coffee.
- For a nutty twist, consider adding chopped walnuts or pecans.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24
- Sodium: 320
- Fat: 12
- Carbohydrates: 48
- Fiber: 2
- Protein: 6
- Cholesterol: 70
If You Liked This Recipe, You’ll Love These
- Kubaneh – Yemenite Jewish Loaf
- Pumpkin Pie with Brown Sugar Meringue
- Bake these Favorite Loaf Cakes: They’re Easier than Frosted Round Cakes
- Pumpkin Soufflé
Frequently Asked Questions
Why does this pumpkin loaf use rice flour instead of all-purpose flour?
The article explains this was a pantry improvisation — the author found an unopened box of rice flour while searching for ingredients during a stressful election night. The 2 cups (240 g) of rice flour make the loaf naturally gluten-free; the notes also note that quinoa flour works as a substitute, giving it two gluten-free options.
Why does this loaf bake for 1 hour and 30 minutes — much longer than most quick breads?
The long bake at 350°F (175°C) is driven by the moisture content: the recipe uses 15 oz (425 g) pureed pumpkin plus 1 cup (240 ml) of milk, making for a very wet batter. The extended bake ensures the center fully sets; test with a toothpick before removing — it should come out clean.
How should this loaf be stored?
The notes say to store the loaf in an airtight container at room temperature for up to 3 days. The author pairs it with tea or coffee, and mentions the option to add chopped walnuts or pecans to the batter for a nutty variation.
