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- 1 cup drained cooked pumpkin puree
- 1/2 cup of rice bran oil
- 2 eggs
- 1 cup powdered sugar
- 2 cups of gluten-free white flour White Wings
- 1 teaspoon of baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon gluten-free baking powder
In a large bowl, mix together the wet squash, oil, and sugar.
Add the eggs and mix well with a wooden spoon.
In another bowl, mix together the flour, baking soda, salt, cinnamon, and baking powder.
Add dry ingredients for dipping and stir with wooden spoon until well blended and smooth.
Pour into a greased bread pan.
Bake at 180C for 45 minutes.
- 1 loaf pan
Japanese squash (skin with yellow and green spots) has better results or butternut squash is also fine. Other pumpkins are too heavy and will leave the cake fluffy.
The cake may shrink a little after it cools down.