The Pumpkin puree in this gingerbread makes it so moist and fresh, you those cold winter mornings with a cup of spicy tea, will warm your heart and soul. It lasts for days! In place of the mix of spices you can substitute 3-4 TBL of a spice called “Pain d’epice.* VANILLA FROSTNG (see other recipe)
2 cups/ 300 gr ATK gluten free flour or Spelt Flour
2 tsp / 8 gr baking powder
2 tsp / 10 gr baking soda
1 tsp / 2 gr xanthan gum
1 tsp / 6gr seasalt
1 tsp / 5 gr cinnamon (or more to taste! I double it.)
2 TBL / 30 gr powder ginger
¼ tsp / 3gr powdered nutmeg
½ cup / 105gr coconut oil, melted
2/3 cup / 174 gr agave syrup
¼ cup / 66 gr molasses
2/3 cup / 155 gr rice or soy milk (or any kind of grain or nut milk)
1 TBL / 12 gr vanilla extract or 1 vanilla bean
1 1/3 cups / 300 gr pumpkin puree (unsweetened)
¾ cup / XXX gr hot water
Pre- heat oven to 325F/150C. Lightly grease a loaf pan.
In a medium bowl, whisk all DRY ingredients together.
In a very large mixing cup, emulsify all the wet ingredients, EXCEPT PUMPIN and WATER, together with an immersion blender. Pour into DRY ingredients and mix until smooth. With a rubber spatula, gently fold in pumpkin puree and hot water, just until batter is smooth.
Pour into prepared loaf pan. Bake on center rack for 40 minutes, rotating 180 degrees half way. When cooked the gingerbread will bounce back in the middle when pressed, and a stock will come out clean.
Let the gingerbread stand fro 20 minutes, the gently run a knife around the edges and take out to cool on a wire rack.
If you want to make to a real treat, frost with the Vanilla Frosting!
Store in an airtight container for 4 days. You can also slice and freeze. Toast to defrost and have as a perfect coffee, tea or breakfast time!