Baking
Vegan malt pumpkin bread
By Paul
Development chef
Our rich and warming malt pumpkin loaf is perfectly balanced with spices and Horlicks Vegan. We recommend using a bundt tin for a bake to really impress, however, it can also be made in a loaf tin.
Ingredients
- 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
Method
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.
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