Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF. It's appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful.

Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF Great recipe for Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF. I love the icing on these, it sets really well and tastes delicious! Vickys Banana Loaf Cake, GF DF You can add chopped fruit, nuts or chocolate chips to this recipe for a variation, or adding cocoa powder is also delicious for chocolate banana loaf.

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Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It is easy, it's quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF is something which I have loved my entire life.

It's appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful.

To begin with this recipe, we must 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 cook that.

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

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

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Instructions to make Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF:

Preheat the oven to gas 4 / 180C / 350F and lightly grease a loaf tin.
Mix the flour, oats, baking powder, cinnamon, ginger and xanthan gum together in a bowl.
In another bowl, cream together the margarine and sugars until fluffy then mix in the milk and vanilla.
Mix half of the flour and half of the pumpkin puree into the creamed margarine.
Add the rest of the flour and pumpkin and mix again.
The batter should be thick like a banana bread. Pour into the loaf tin and smooth the top.
Bake for 45 - 50 minutes until risen and pulling away from the edges of the tin.
Turn out and cool on a wire rack while you make the icing.
Mix the icing sugar, coconut milk and the maple syrup together and form a glaze a little bit thinner than cinnamon roll glaze.
Drizzle over the cake when cooled.
Slice and serve.

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