Hello everyone, with Halloween coming up this weekend I thought I would share a new baking recipe for Gluten and Dairy Free Pumpkin Spice Loaf. This recipe can also be used to make 10 cupcakes – just reduce the cooking time to 25 minutes.

Other Cake Ideas

If you like this recipe for Gluten and Dairy Pumpkin Spice Loaf then you might like to try one of my other cake recipes:

More Recipes Please!

Like me, you may also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Enjoy!

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Difficulty: Beginner Prep Time 10 min Cook Time 50 min Total Time 1 hr Servings: 10 Best Season: Fall

Ingredients

For the pumpkin spice loaf:

For the frosting:

Instructions

  1. Preheat the oven to 180 oC and line a 900g loaf tin

  2. In a large mixing bowl whisk together the brown sugar, oil and eggs

  3. Stir in the pureed pumpkin, ginger, cinnamon and gluten free self-raising flour

  4. Pour into the loaf tin and bake for 50 minutes

  5. Allow to cool completely before frosting

  6. Beat together the dairy free spread and icing sugar until thick and creamy

  7. Pipe on top of the loaf cake and dust with the ground cinnamon

Keywords: gluten free pumpkin spice, pumpkin spice cake, baking, recipes, dairy free baking
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