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Ten Minutes to Cooking Best Vickys Pumpkin Chocolate Marble Loaf GF DF EF SF NF

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Vickys Pumpkin Chocolate Marble Loaf GF DF EF SF NF

We hope you got insight from reading it, now let’s go back to vickys pumpkin chocolate marble loaf gf df ef sf nf recipe. To cook vickys pumpkin chocolate marble loaf gf df ef sf nf you only need 17 ingredients and 8 steps. Here is how you cook that.

Below are the ingridients that are required to make a remarkably good Vickys Pumpkin Chocolate Marble Loaf GF DF EF SF NF:

  1. Use 225 grams of gluten-free / plain flour.
  2. Take 1/8 tsp of xanthan gum if using gluten-free flour.
  3. Provide 1 1/2 tsp of baking soda.
  4. Provide 1/4 tsp of baking powder.
  5. Provide 1 tsp of ground cinnamon.
  6. You need 1/2 tsp of ground ginger.
  7. Use 1/2 tsp of ground nutmeg.
  8. Take 1 pinch of ground allspice.
  9. Use 220 grams of pumpkin puree – Tesco sells Libbys brand in the world.
  10. Use of or make your own by boiling chopped pumpkin /squash then mashing.
  11. You need 220 ml of full fat coconut milk.
  12. Get 4 tbsp of (heaping) dark brown sugar.
  13. Use 4 tbsp of maple syrup.
  14. Get 1 tsp of vanilla extract.
  15. Take 45 grams of chocolate chips – Moo-Free and Enjoy Life are both free.
  16. Prepare 30 grams of cocoa powder.
  17. Prepare 2 tbsp of full fat coconut milk.

Done with the ingridients? Here are the sequences on cooking Vickys Pumpkin Chocolate Marble Loaf GF DF EF SF NF:

  1. Preheat the oven to gas 5 / 190C / 375°F and lightly grease a loaf tin.
  2. Mix together the flour, xanthan gum if using, baking soda & powder and the spices.
  3. Stir in the pumpkin puree, milk, sugar, syrup and vanilla and beat until smooth. Taste and see if you want to add more sugar. If you're planning on frosting the cake you won't need extra sugar.
  4. Spoon half of the batter into the greased loaf tin.
  5. To what's left in the bowl, stir in the cocoa, chocolate chips and milk.
  6. Spread on top of the mixture in the tin then swirl the 2 layers together with a knife to create the marbled effect.
  7. Bake for 40 – 45 minutes or until a toothpick inserted in the middle comes out dry.
  8. Let cool completely in the tin before turning out to slice.

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