Cakes,  Gluten Free Desserts and Candies,  Gluten Free Muffins

Gluten Free Pumpkin Gingerbread with Lemon Curd

I’m looking at the weather reports back “home” in Canada, and it’s still so COLD!! Yesterday my daughter’s boyfriend actually had a SNOW DAY! In April! I’m so sorry. I feel that sympathetic sinking in my stomach every time I see those little snowflakes dance across the weather app on my phone. So in honor of all you cold sufferers, here’s a tasty winter worthy treat. Enjoy with a warm cup of chai tea.

Pumpkin Gingerbread with Lemon Curd

Ingredients:

  • 4 eggs
  • 1 15oz can pumpkin
  • 1 1/2 cup brown sugar
  • 1/4 cup molasses
  • 1/4 cup butter
  • 2 cups rice flour
  • 1 T baking powder
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch cloves
  • 2 tsp vanilla

Directions:

  1. Combine all ingredients in a bowl and mix well with an electric mixer.
  2. Bake at 400F in a 9×13 cake pan for 20-25 mins or until a knife comes clean.
  3. Let cool completely before serving.
  4. Top each piece with a tablespoon of lemon curd or lemon whipped cream.


Topping: jar of lemon curd or sweetened whipped cream with lemon zest


Hey Friend! I'm so glad you dropped by! I'm Jodi, I'm a wife, mom of four, homeschooler and world traveler. I've been gluten free for over 15 years and I share tips and recipes especially for gluten free beginners on know gluten.

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