Pumpkin Spice Loaf (Gluten Free, Dairy Free)
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:
- Treat yourself with my Banana Cake with Caramel Frosting (Gluten & Dairy Free)
- Go traditional with my Victoria Sandwich (Gluten & Dairy Free)
- Make some Spiced Apple Cake (Gluten Free, Dairy Free)
- Go fruity with my recipe for Blueberry Cupcakes with Lemon Frosting (Gluten & Dairy Free )
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!
Fx
- 175 g brown sugar
- 100 mg vegetable oil
- 2 eggs
- 200 g pumpkin puree
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 220 g gluten free self raising flour
- 100 g dairy free spread
- 200 g icing sugar
- 1 tsp ground cinnamon
- 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
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