Step-by-Step Guide to Prepare Award-winning Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, vickys oaty pumpkin loaf cake, gf df ef sf nf. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. 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 that.

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. Prepare 1/4 tsp xanthan gum if using GF flour
6. Take 1.5 tsp ground cinnamon
7. Make ready 1/2 tsp ground ginger
8. Take 112 g Stork block gold foil margarine (1 stick)
9. Make ready 100 g soft brown sugar (1 cup)
10. Take 100 g granulated sugar (1 cup)
11. Get 170 g pumpkin puree (3/4 cup)
12. Make ready 6 tbsp light coconut milk
13. Make ready 1 tbsp vanilla extract
14. Get For the Icing
15. Get 125 g icing sugar (1 cup)
16. Make ready 3 tbsp light coconut milk (adding more as required)
17. Make ready 1 tsp 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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