Gluten Free Pumpkin Gingerbread

 It seems that everything is pumpkins in the fall.  Sometimes it's nice to add an unexpected twist to the common flavor. This is going to be one of my fall favorites for years to come! Enjoy!

Gluten Free Pumpkin Gingerbread

1 can (15 oz) pumpkin
1/2 cup molasses (I use black strap)
1/2 cup coconut oil (or any oil)
1/2 cup maple syrup
1 envelope unflavored gelatin

Sprinkle gelatin over the first four ingredients mixing slowly to incorporate. 

4 eggs large
2 t fresh grated ginger (I use frozen and grate on a micro plane grater)*
1 t ginger*
1 t cinnamon
1/2 t cloves 
1/4 t nutmeg
1/2 t salt
1/2 t pepper
2 t baking soda
2 T coconut flour (or potato flour)

Mix above ingredients to the pumpkin mixture and beat slowly until incorporated. 

1/2 cup buttermilk (or non dairy milk or water)
2 1/2 cups gluten free flour blend (I use my white rice flour blend. Recipe Here)

Mix into cake and beat on medium speed for 1 minute.

Spread in a greased 9X13 pan and bake @ 350 for about 35 minutes.    

Watch me make this GF Pumpkin Gingerbread on YouTube  Here

*You can adjust the amount of ginger to your liking. A little bit of candied ginger chopped finely would be a delicious addition.