Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF
Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, vickys oaty pumpkin loaf cake, gf df ef sf nf. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have vickys oaty pumpkin loaf cake, gf df ef sf nf using 17 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF:
  1. Get 180 g gluten-free / plain flour (2 cups)
  2. Make ready 60 g gluten-free rolled oats (2/3 cup)
  3. Get 3/4 tsp baking powder
  4. Take 1/4 tsp bicarb / baking soda
  5. Make ready 1/4 tsp xanthan gum if using GF flour
  6. Make ready 1.5 tsp ground cinnamon
  7. Prepare 1/2 tsp ground ginger
  8. Get 112 g Stork block gold foil margarine (1 stick)
  9. Get 100 g soft brown sugar (1 cup)
  10. Prepare 100 g granulated sugar (1 cup)
  11. Make ready 170 g pumpkin puree (3/4 cup)
  12. Prepare 6 tbsp light coconut milk
  13. Take 1 tbsp vanilla extract
  14. Get For the Icing
  15. Get 125 g icing sugar (1 cup)
  16. Get 3 tbsp light coconut milk (adding more as required)
  17. Make ready 1 tsp maple syrup
Instructions to make Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350F and lightly grease a loaf tin
  2. Mix the flour, oats, baking powder, cinnamon, ginger and xanthan gum together in a bowl
  3. In another bowl, cream together the margarine and sugars until fluffy then mix in the milk and vanilla
  4. Mix half of the flour and half of the pumpkin puree into the creamed margarine
  5. Add the rest of the flour and pumpkin and mix again
  6. The batter should be thick like a banana bread. Pour into the loaf tin and smooth the top
  7. Bake for 45 - 50 minutes until risen and pulling away from the edges of the tin
  8. Turn out and cool on a wire rack while you make the icing
  9. Mix the icing sugar, coconut milk and the maple syrup together and form a glaze a little bit thinner than cinnamon roll glaze
  10. Drizzle over the cake when cooled
  11. Slice and serve

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