Preheat the oven to 180 oC and line a 900g loaf tin
In a large mixing bowl whisk together the brown sugar, oil and eggs
Stir in the pureed pumpkin, ginger, cinnamon and gluten free self-raising flour
Pour into the loaf tin and bake for 50 minutes
Allow to cool completely before frosting
Beat together the dairy free spread and icing sugar until thick and creamy
Pipe on top of the loaf cake and dust with the ground cinnamon