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 favored of recent trending meals on earth. It's easy, it's fast, it tastes yummy. It is appreciated by millions daily. Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF is something that I've loved my entire life. They are nice and they look fantastic.

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

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

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Steps 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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