Pumpkin Gingerbread

Name: Pumpkin Gingerbread
Yield: 8 people
Cuisine: British
Ingredients: 100 g light brown sugar; 100 g dark brown sugar; 100 ml sunflower or vegetable oil; 2 eggs; 80 ml water; 200 g pureed pumpkin; 2 teaspoons ground ginger; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 220 g gluten free self-raising flour

Fiona @ Free From Favourites @freefromfavourites

Edinburgh, Scotland

Gluten and Dairy Free

Fiona @ Free From Favourites @freefromfavourites

Edinburgh, Scotland

Gluten and Dairy Free

Saved

Ingredients

8 people

100 glight brown sugar
100 gdark brown sugar
100 mlsunflower or vegetable oil
2eggs
80 mlwater
200 gpureed pumpkin
2 teaspoonsground ginger
2 teaspoonsground cinnamon
1 teaspoonground nutmeg
220 ggluten free self-raising flour

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Steps

1

Preheat the oven to 180 oC
Grease and line a pumpkin shaped cake tin or a square cake tin and cut out a pumpkin shape from the cake once baked
2

In a large mixing bowl whisk together the two types of sugar, oil and eggs
Whisk in the water
Stir in the pureed pumpkin, ginger, cinnamon and nutmeg
Add in the flour
3

Pour into the cake pan and bake for 50 minutes
Remove from the oven and cake tin
Allow to cool before serving