Gingerbread

Directions

1. 1
   Preheat the oven to 325F.
2. 2
   Lightly grease a 7 x 4 x 3-inch loaf pan with oil.
3. 3
   In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, cinnamon, ginger, and nutmeg.
4. 4
   Add the oil, agave nectar, molasses, rice milk, and vanilla to the dry ingredients and stir until the thick batter is smooth.
5. 5
   Using a plastic spatula, gently fold in the pumpkin puree and hot water just until the batter is smooth.
6. 6
   Fill the prepared pan halfway with batter.
7. 7
   Leftover batter can be baked into muffins and more.
8. 8
   See Batter Spectacular on opposite page.
9. 9
   Bake the gingerbread on the center rack for 40 minutes, rotating the pan 180 degrees after 20 minutes.
10. 10
    The finished gingerbread will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
11. 11
    Let the gingerbread stand in the pan for 20 minutes, then gently run a knife around the edge of the cake.
12. 12
    Cover the top of the pan with a cutting board, and invert the loaf onto the board.
13. 13
    Carefully lift the pan away, re-invert the gingerbread onto a wire rack, and cool completely.
14. 14
    Using a frosting spatula, spread a thick layer of vanilla frosting over the top.
15. 15
    Store the gingerbread in an airtight container in the refrigerator for up to 4 days.