Name: Spiced Pumpkin Gingerbread (Gluten Free, Dairy Free)
Yield: 10
Ingredients: 100 grams light brown sugar; 100 grams dark brown sugar; 100 milliliters sunflower or vegetable oil; 2 eggs; 80 milliliters water; 200 grams pureed pumpkin; 2 teaspoons ground ginger; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 220 grams gluten free self-raising flour

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Spiced Pumpkin Gingerbread (Gluten Free, Dairy Free)

Author: Fiona Kennedy Cooking Method: Baking Cuisine: American Courses: Cakes Recipe Keys: Dairy Free Gluten Free

Servings: 10

Instructions

Preheat the oven to 180 oC
Grease and line a pumpkin shaped cake tin or a square cake tin and cut out a pumpkin shape from the cake once baked
In a large mixing bowl whisk together the two types of sugar, oil and eggs
Whisk in the water
Stir in the pureed pumpkin, ginger, cinnamon and nutmeg
Add in the flour
Pour into the cake pan and bake for 50 minutes
Remove from the oven and cake tin
Allow to cool before serving

Spiced Pumpkin Gingerbread (Gluten Free, Dairy Free)

Ingredients

Instructions

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