Vegan malt pumpkin bread
Vegan malt pumpkin bread

Vegan malt pumpkin bread

By Paul

Development chef

Our rich and warming malt pumpkin loaf is perfectly balanced with spices and Horlicks VeganWe recommend using a bundt tin for a bake to really impress, however, it can also be made in a loaf tin. 


  • 210g pumpkin puree
  • 120g apple sauce (or blended apples)
  • 115g coconut or vegetable oil
  • 80ml water
  • 300g sugar
  • 220g plain flour
  • 2 tsp salt
  • 2 tsp baking powder
  • 2-3 tbsp Horlicks Vegan
  • 1 tsp cinnamon
  • ¼ tsp all spice
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ½ tsp ginger

Made using


From £4.00


Preheat oven to 175°C.

In a large bowl, mix all the wet ingredients with the sugar until well blended.

In a separate bowl, mix all the dry ingredients together, add it to the bowl with the wet ingredients and stir through until just blended.

Pour into a prepared baking tin.

Bake for about 50 minutes or until a toothpick inserted in the centre comes out clean.

To finish, drizzle with melted vegan chocolate and top with diced nuts.


Paul, has over 20 years' experience whipping up incredible concoctions in his kitchen! From family favourites to date night treats, he's turned your suggestions into real-life recipes, sprinkling a touch of Horlicks magic in every dish.

Development chef