I don’t want to become that food enthusiast who bombards the Internet with pumpkin everything during the fall, but this happens to be my favorite (even my dad loves this 😱) fall dessert.
Makes 12 slices
1 1/2 cups gluten free oat flour or all-purpose flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp allspice
1 tsp ground cinnamon
3/4 cup melted unsalted butter or grape seed oil
1/2 cup packed brown sugar
Zest of 1 orange
2 tbsp finely chopped, peeled fresh ginger
1 cup pumpkin puree
1) Preheat the oven to 350F & grease a loaf pan.
2) Mix together the flour, baking powder, baking soda, salt, ginger, nutmeg, allspice & cinnamon and set aside.
3) In a bowl, beat the butter, brown sugar, orange zest & fresh ginger on medium speed until well blended (about 2 minutes). Add the eggs & pumpkin puree and beat until incorporated (2 – 3 minutes). Using a rubber spatula, fold in the flour mixture until smooth.
4) Pour the batter into the prepared pan & bake for 55 minutes or when a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let cool for 15 minutes. ENJOY!!
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