Pumpkin Gingerbread

100 g light brown sugar

100 g dark brown sugar

100 ml sunflower or vegetable oil

2 eggs

80 ml water

200 g pureed pumpkin

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

220 g gluten free self-raising flour

Preheat the oven to 180 oC Grease and line a pumpkin shaped cake tin or a square cake tin and cut out a pumpkin shape from the cake once baked

In a large mixing bowl whisk together the two types of sugar, oil and eggs Whisk in the water Stir in the pureed pumpkin, ginger, cinnamon and nutmeg Add in the flour

Pour into the cake pan and bake for 50 minutes Remove from the oven and cake tin Allow to cool before serving