My dear girlfriend, Anita, made this cake for me on my birthday recently, and I confess – I ate two pieces… yes, that same night. Pumpkin is a fall favorite of mine.
Without further ado, here is the delicious recipe:
Gluten-free Pumpkin Loaf Cake
4 TBSP melted butter or oil
1 1/3 cups Pamela’s Ultimate Baking & Pancake Mix (GF)**
1 tsp ground cinnamon
1 cup organic canned pumpkin
1/2 cup sugar
1 TBSP molasses
1/4 tsp cloves
1/2 tsp salt
1/2 tsp ground ginger
2 TBSP melted butter
1/4 cup brown sugar, packed
1/2 cup chopped nuts
Preheat oven to 350 degrees.* Grease a loaf pan and line bottom with parchment paper.
Beat together butter, sugar, eggs and pumpkin. Add remaining cake ingredients and mix completely. Pour into prepared loaf pan. For topping, combine melted butter with brown sugar and chopped nuts (I used almonds, walnuts and pecans). Spread on batter and pat lightly. Bake in a pre-heated oven for 50-60 minutes or until the cake is firm and a wooden toothpick inserted into the middle comes out clean.
Cool on a wire rack. While warm, run a knife around the edges and remove from pan after about 15 minutes.
* 325 degrees if using a glass pan
** Pamela’s Ultimate Baking & Pancake Mix contains Cultured buttermilk
The Gluten-free Goddess has a yummy sounding pumpkin cake recipe that is dairy free ~ Gluten-free Pumpkin Cake with Maple Icing.