Jenny Kay has created a healthier version of the conventional pumpkin loaf with a fluffy texture sure to melt in your mouth.
The best thing about this recipe is that its gluten free therefore gluten intolerant or sensitive people can enjoy this treat without the fear of having negative reactions.
Ingredients:
- 125g butter
- 300ml light brown sugar
- 2 eggs
- 5ml vanilla extract
- 375ml cooked mashed pumpkin
- 500ml gluten free flour
- 5ml baking powder
- 5ml bicarbonate of soda
- 5ml salt
- 10ml ground cinnamon
- 2ml ground ginger
- a pinch of ground nutmeg
1. Grease and base line a 13x25cm loaf tin.
2. Cream the butter and sugar with an electric mixer until light and fluffy.
3. Add the eggs one at a time beating after each addition.
4. Beat in the vanilla and pumpkin.
5. Sift the flour, baking powder, bicarbonate of soda, salt and spices and add to the creamed mixture.
6. Add the nuts and mix until well combined.
7. Pour the mixture into the prepared tin and bake at 180°C for 40-50 minutes until a skewer inserted into the mixture comes out clean.
8. Remove from the oven and cool in the tin for 10 minutes before turning onto a cooling rack.
Icing Ingredients:
- 60g butter, slightly softened
- 125g thick cream cheese
- 5ml vanilla extract
- 500ml sifted icing sugar
Icing Instructions:
1. Cream the butter and cream cheese until well blended.
2. Add the vanilla.
3. Add in the sifted icing sugar and beat until light and fluffy.
4. Spread onto the loaf.
Makes 1 loaf