Dairy Free Pumpkin Loaf Cake
Moist dairy-free pumpkin loaf cake
Ingredients
- 285 g Pumpkin puree
- 80 g Oil
- 140 g Sugar
- 2 Eggs
- 180 g Plain Flour
- 1 Tsp Bicarbonate soda
- 1 Tsp Cinnamon
- 1/2 Tsp Nutmeg
- 1/2 Ginger
- 1/2 Tsp Mixed Spice
- 1/2 Tsp Ground Clover
- Splash of oat milk/water
- Pinch of salt
- 15 g Mixed seeds
Instructions
- Line a loaf tin with baking paper.
- Pre heat oven to 180C/160 fan.
- Grab your favourite mixing bowl and combine the pumpkin purée, eggs, oil and sugar.
- Now it's time to add in the dry ingredients. Sift in the flour, bicarbonate of soda and spices. Don't forget to add a pinch of salt and if you fancy adding in any chocolate chips or walnuts then now would be a good time. On this occasion I'm keeping my pumpkin loaf plain.
- Mix together with a spatula and if needed, add a splash of water or milk.
- Pour into your lined loaf tin.
- Top with seeds if desired. I like to use a slightly sweet mix of cinnamon seeds.
- Pop into the oven for 55 minutes at 180C/160 Fan.
- Remove once a stick comes out clean.
- Slice, snap a photo to send to your friends and enjoy at any time of the day.