Easiest Way to Prepare Super Quick Homemade Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF

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

Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF

Hello everybody, it's John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, vickys oaty pumpkin loaf cake, gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They're fine and they look wonderful. Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF is something which I have loved my entire life.

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

The ingredients needed to make Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF:

  1. {Get 180 g of gluten-free / plain flour (2 cups).
  2. {Make ready 60 g of gluten-free rolled oats (2/3 cup).
  3. {Take 3/4 tsp of baking powder.
  4. {Prepare 1/4 tsp of bicarb / baking soda.
  5. {Make ready 1/4 tsp of xanthan gum if using GF flour.
  6. {Prepare 1.5 tsp of ground cinnamon.
  7. {Prepare 1/2 tsp of ground ginger.
  8. {Make ready 112 g of Stork block gold foil margarine (1 stick).
  9. {Get 100 g of soft brown sugar (1 cup).
  10. {Take 100 g of granulated sugar (1 cup).
  11. {Get 170 g of pumpkin puree (3/4 cup).
  12. {Take 6 tbsp of light coconut milk.
  13. {Prepare 1 tbsp of vanilla extract.
  14. {Get of For the Icing.
  15. {Get 125 g of icing sugar (1 cup).
  16. {Make ready 3 tbsp of light coconut milk (adding more as required).
  17. {Prepare 1 tsp of maple syrup.

Steps 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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