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Pumpkin Spice Loaf (Gluten Free, Dairy Free)

pumpkin spice loaf

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!

Fx

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 10 min Cook Time: 50 min Total Time: 1 hr
Servings 10
Best Season Fall
Ingredients
    For the pumpkin spice loaf:
  • 175 grams brown sugar
  • 100 milligrams vegetable oil
  • 2 eggs
  • 200 grams pumpkin puree
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 220 grams gluten free self raising flour
  • For the frosting:
  • 100 grams dairy free spread
  • 200 grams icing sugar
  • 1 teaspoon ground cinnamon
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