Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF

Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF

Source : Preheat The Oven To Gas 4 / 180c / 350f And Lightly Grease A Loaf Tinmix The Flour Oats Baking Powder Cinnamon Ginger And Xanthan Gum Together In A ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : August 27, 2026

Step:

  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

    Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF recipe step 2 photo

  3. In another bowl, cream together the margarine and sugars until fluffy then mix in the milk and vanilla

    Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF recipe step 3 photo

  4. Mix half of the flour and half of the pumpkin puree into the creamed margarine

    Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF recipe step 4 photo

  5. Add the rest of the flour and pumpkin and mix again

    Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF recipe step 5 photo

  6. The batter should be thick like a banana bread. Pour into the loaf tin and smooth the top

    Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF recipe step 6 photo

  7. Bake for 45 - 50 minutes until risen and pulling away from the edges of the tin

    Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF recipe step 7 photo

  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

    Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF recipe step 9 photo

  10. Drizzle over the cake when cooled

    Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF recipe step 10 photo

  11. Slice and serve

    Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF recipe step 11 photo

Ingredients

  1. 180 g gluten-free / plain flour (2 cups)
  2. 60 g gluten-free rolled oats (2/3 cup)
  3. 3/4 tsp baking powder
  4. 1/4 tsp bicarb / baking soda
  5. 1/4 tsp xanthan gum if using GF flour
  6. 1.5 tsp ground cinnamon
  7. 1/2 tsp ground ginger
  8. 112 g Stork block gold foil margarine (1 stick)
  9. 100 g soft brown sugar (1 cup)
  10. 100 g granulated sugar (1 cup)
  11. 170 g pumpkin puree (3/4 cup)
  12. 6 tbsp light coconut milk
  13. 1 tbsp vanilla extract
  14. For the Icing
  15. 125 g icing sugar (1 cup)
  16. 3 tbsp light coconut milk (adding more as required)
  17. 1 tsp maple syrup

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