A gluten free, dairy free version of a vintage recipe for pumpkin bread from a children's book called Old Witch’s Magic Bread with ginger added.
Preheat oven to 350°F.
Cream margarine, add brown sugar and mix until sugar is blended. Sometimes there are lumps in brown sugar; mash against side of bowl or remove. Using hand mixer add in eggs on “fold” setting. Blend in molasses and pumpkin. Tip: To get molasses to pour out evenly, oil a glass measuring cup with olive oil before measuring the molasses. Add vinegar, soda, salt, xanthan gum, spices (including coriander) & baking powder.
Measure out 1 1/2 c. of sifted flour. Add gradually to wet ingredient mixture folding in with hand mixer. Blend thoroughly. Add walnuts if you like. I omitted.
Pour the batter into two greased medium sized loaf pans with waxed paper added to bottom and ends. When you place the bread in oven turn the temperature to 325 degrees. Bake at 325 degrees for 50-60 minutes - until a straw from a witch’s broom comes out clean. I baked the full 60 minutes and the bread was perfectly done.
Cool and ice with the following recipe or use lemon curd sauce from the grocery store served on individual slices of pumpkin gingerbread. Tip: I put the loaves on a raised cake platter to ice as it’s easier that way and use a plastic spatula to spread the frosting.
Combine all ingredients and beat until smooth. Frost cake.