vegan malty pumpkin bread

Forget Pumpkin Spice season, this rich, warming loaf is perfect for any time of year. Although this can be made in a normal loaf tin, we recommend using a bundt tin for a bake to really impress! 


Made using Horlicks Vegan.

All malt, no moo. A dairy-free addition to the Horlicks family.


  • 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


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.