Pumpkin Gingerbread with a spiced buttercream
Equipment
- Food processor
- Electric Whisk
Ingredients
Pumpkin Puree
- 1 Pumpkin
- 1 tsp Salt
Pumpkin gingerbread loaf
- 1 cup Plain Flour
- 3/4 cup Rye Flour
- 1 tsp Bicarbonate of Soda
- 1/4 tsp Baking Powder
- 1/2 tsp Salt
- 2 tsp Pumpkin Pie Spice (see above)
- 1 1/2 tsp Ground Ginger
- 1/2 cup Sugar
- 1/2 cup Vegan Margarine (melted)
- 1/2 cup Applesauce
- 2 cups Pumpkin Puree
Spiced Buttercream
- 1/2 cup Vegan Margarine
- 1 3/4 cup Icing Sugar
- 1 tsp Vanilla Extract
- 1 tbsp Pumpkin Pie Spice (see above)
Instructions
Making the Puree
- Cut your pumpkin in half
- Sprinkle salt across the cut half and place face down on a baking tin
- Bake in oven at 180 °C for 1 hour
- Scrape out the flesh and add to a food processor. Don't forget to save the skins!
- Pulse until smooth
Pumpkin Gingerbread
- Preheat the oven to 160°
- Add all the dry ingredients together in a bowl and mix well
- Melt the margarine slowly then leave to cool
- Add all the wet ingredients into the pan with the butter and mix well
- Add the wet ingredients to the dry and mix thoroughly until it is a creamy consistency
- Grease a small tin loaf and add the batter
- Bake for 45-50 minutes checking with a knife to see when it comes out clean
Spiced Butter Cream
- Whilst the loaf is cooling prepare the icing
- Add the softened margarine to a bowl with the spice and half the icing sugar and whisk slowly until combined into a smooth texture
- Add the vanilla and the rest of the icing sugar and whisk until combined
- Spread on the top of the loaf once it has fully cooled