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Pumpkin Gingerbread Loaf

All the goodness of pumpkin, combined with the warm and fragrant flavours of gingerbread make this such an inviting loaf. The almond flour, brown rice and tapioca starch means that this gluten free loaf is tender and moist. Finish it with an easy olive oil glaze, candied ginger and cocoa nibs, and watch this loaf disappear. Perfect for breakfast for snacking.
Course Baking
Cuisine German, North American
Keyword gingerbread, pumpkin
Prep Time 20 minutes
Cook Time 55 minutes
Servings 1 9x5 loaf

Ingredients

Cake

  • 1/2 cup butter, 110 grams
  • 1 cup brown rice flour, 140 grams
  • 2/3 cup almond flour, 65 grams
  • 1/2 cup granulated sugar, 100 grams
  • 1/2 cup light brown sugar, 100 grams
  • 1/4 cup tapioca starch, 30 grams
  • 3/4 tsp kosher salt
  • 3/4 tsp baking soda
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground cloves
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground anise seeds
  • 1/4 tsp ground white pepper
  • 3 eggs, room temperature, lightly beaten
  • 1 cup pumpkin purée, not pumpkin pie filling, see Notes
  • zest from one orange
  • 2 tsp orange juice

Olive Oil Glaze

  • 1 1/4 cups icing sugar sifted, more if needed
  • 2 tbsp warm water,
  • 3 tbsp olive oil, not too strong or grassy
  • 2 tbsp finely chopped candied ginger
  • 2 tbsp cocoa nibs, or chopped dark chocolate

Instructions

Cake

  1. Reduce the oven to 350F. Lightly grease and line a 9x5 loaf pan.
  2. Place the butter into a small saucepan and set it over medium heat. Cook the butter so that it melts and goes through all the stages, from bubbling and foamy till the milk solids on the bottom turn a pleasant brown and take on a nutty aroma. Be careful not to let it go further and burn. Transfer to a clean bowl or jar to cool slightly.
  3. In a large bowl whisk together the brown rice flour, almond flour, both sugars, tapioca starch, salt, baking soda, cinnamon, ginger, cloves, nutmeg, allspice, anise and white pepper. Get rid of any lumps.
  4. In a medium bowl mix the cooled squash purée, brown butter, eggs, orange zest and juice till smooth. Pour this into the dry ingredients and blend till smooth.
  5. Spoon the batter into the prepared pan. Place this onto a baking sheet and transfer this to the centre rack of the oven. Bake until golden brown and a skewer comes out clean, about 50-60 minutes, depending on your oven.
  6. Cool the cake in the pan for 20 minutes then carefully lift the cake out using the parchment paper onto a wire cooling rack to finish cooling. Let it cool completely before glazing. It can also be stored at this point, wrapped in plastic for up to 3 days. Or store in the fridge if longer.

Olive Oil Glaze

  1. In a small bowl whisk the icing sugar with the warm water until smooth and thick. Slowly drizzle in the olive oil and whisk till completely smooth. Add more water or whisked icing sugar if you want it thinner or thicker. I would rather it be on the thicker side for more control.

  2. Drizzle this evenly over the cake. Sprinkle with the candied ginger and cocoa nibs.
  3. See blog post for more details

Recipe Notes

The pumpkin purée can be replaced with roasted puréed squash, see my Brown Butter Honeynut Squash Bundt Cake for instructions.
The base for this cake is inspired by one found in Aran Goyoaga's book, Cannelle et Vanille