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