Pumpkin

Recipe of Ultimate Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF

By Easy Recipes 04 January 2020
Recipe of Ultimate Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF
Recipe of Ultimate Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF

Hello everybody, I hope you are having an amazing day. Today I will show you how to make a distinctive dish, Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF Recipe.

You can have Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF using 17 ingredients and 11 steps. Here is how you cook it.

Ingredients of Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF

  1. You need 180 g of gluten-free / plain flour (2 cups).
  2. Make ready 60 g of gluten-free rolled oats (2/3 cup).
  3. Take 3/4 tsp of baking powder.
  4. Make ready 1/4 tsp of bicarb / baking soda.
  5. Prepare 1/4 tsp of xanthan gum if using GF flour.
  6. It’s 1.5 tsp of ground cinnamon.
  7. You need 1/2 tsp of ground ginger.
  8. It’s 112 g of Stork block gold foil margarine (1 stick).
  9. Prepare 100 g of soft brown sugar (1 cup).
  10. It’s 100 g of granulated sugar (1 cup).
  11. Prepare 170 g of pumpkin puree (3/4 cup).
  12. Take 6 tbsp of light coconut milk.
  13. Take 1 tbsp of vanilla extract.
  14. Make ready of For the Icing.
  15. Take 125 g of icing sugar (1 cup).
  16. Prepare 3 tbsp of light coconut milk (adding more as required).
  17. Prepare 1 tsp of maple syrup.

Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF instructions

  1. Preheat the oven to gas 4 / 180C / 350F and lightly grease a loaf tin.
  2. Mix the flour, oats, baking powder, cinnamon, ginger and xanthan gum together in a bowl.
  3. In another bowl, cream together the margarine and sugars until fluffy then mix in the milk and vanilla.
  4. Mix half of the flour and half of the pumpkin puree into the creamed margarine.
  5. Add the rest of the flour and pumpkin and mix again.
  6. The batter should be thick like a banana bread. Pour into the loaf tin and smooth the top.
  7. Bake for 45 - 50 minutes until risen and pulling away from the edges of the tin.
  8. Turn out and cool on a wire rack while you make the icing.
  9. Mix the icing sugar, coconut milk and the maple syrup together and form a glaze a little bit thinner than cinnamon roll glaze.
  10. Drizzle over the cake when cooled.
  11. Slice and serve.

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