Gluten-free pumpkin bread
Gluten-free pumpkin bread
From
1
furryCooking time
45
minutesIngredients
2 dl farina sugar, densely measured
100 g melted margarine
250 g pumpkin puree
2 dl unflavoured yoghurt
1 tbsp apple cider vinegar
1,5 tsp baking powder
1tspbaking soda
1 tsp vanilla sugar
0,5tspginger
0,5 tsp Carnation
1,5 tl cinnamon
0,25 tsp nutmeg
- Kuorrute
150 g cream cheese
3 dl icing sugar
1 tsp vanilla sugar
- For decoration
almond meal
edible flowers
Preparation
- Mix the dry and liquid ingredients in their own bowls.
- Mix the dry ingredients into the liquids.
- Line a baking pan (33×14) with baking paper and pour the dough into the pan.
- Bake for about 45 minutes at 175 degrees in a medium oven.
- Make the toppings. Whip the cream cheese until pliable. Sift in the icing sugar and vanilla sugar. Mix.
- Spread the icing on top of the cooled pumpkin bread. Garnish with almond meal and edible flowers.
Iina Sarkama | Iinabites
Gluten-free all-purpose flour mix, 500 g 