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by Heather Harris Brady

With this post I finally feel like we are heading into my favorite time of the year – baking season! Since I did a whole Thanksgiving dinner last year I wanted to give you some more options this year. Often when you’re visiting you want to take something along, and nearly as often there are pre-existing dietary issues you might or might not know in advance. This cake is great choice for those times. It’s gluten-free, but so moist and delicious it would be welcome anywhere. Thanks to the olive oil and yogurt, it’s also healthier than many other recipes from the pumpkin/carrot-cake style repertoire.

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For this recipe I used a blend from a Michigan mill, Westwind, but feel free to substitute your own favorite GF flour blend. The cake itself is not very sweet, which a lot of people prefer. However, if you have a real sweet tooth in the house you can add a homey vanilla frosting like I did.

Pumpkin Gingerbread, 16 2″ squares

  • 2-1/2 c. gluten-free flour blend
  • 2 t. baking powder
  • 2 t. baking soda
  • 1 t. cinnamon
  • 1 t. cardamom
  • 2/3 c. agave nectar
  • 1/2 c. olive oil
  • 2 eggs
  • 1 t. vanilla
  • 1 T. freshly ground gingerroot
  • 2/3 c. nonfat plain yogurt
  • One 12 oz. can pumpkin puree
  • 1/2 c. hot water

Combine the dry ingredients in a mixing bowl and preheat the oven to 325.

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Add the next six ingredients and stir well.

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Fold in the pumpkin and the hot water.

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Spread the batter into a 8″ square pan and bake about 30 minutes, until the center is firm.

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Cool completely and frost if you like. (See recipe below.)

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The cake keeps well and is actually better the next day after the flavors have had a chance to blend.

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Store any leftovers at room temperature lightly covered.

Optional vanilla frosting:

Combine 4 T. soft butter, 3 c. powdered sugar and 1 t. vanilla in a mixing bowl. Add 1 T. heavy cream. Beat for three minutes. If it’s too thick, drizzle in a little more cream, one teaspoon at a time and beating all the while, until you reach your desired consistency.
One year ago: Pumpkin Ice Cream

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