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Malted pumpkin ginger bread


Makes: 1 medium loaf cake
Serves: 8
timePrep time: 15 mins
timeTotal time:
Malted pumpkin ginger bread
Recipe and photograph from Top with Cinnamon, by Izy Hossack (Hardie Grant, £20.00)

Malted pumpkin ginger bread

This sticky malted pumpkin ginger bread from Izy Hossack is a lovely loaf cake that's easy to make

Makes: 1 medium loaf cake
Serves: 8
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
255Kcal
Fat
10gr
Saturates
6gr
Carbs
38gr
Sugars
28gr
Fibre
2.4gr
Protein
3.5gr
Salt
0.4gr

Izy Hossack

Izy Hossack

Izy Hossack is a food blogger and author of Top With Cinnamon (Hardie Grant, £20). She studies Food Science and Nutrition at Leeds University. Her second cookbook is out this summer.
See more of Izy Hossack’s recipes
Izy Hossack

Izy Hossack

Izy Hossack is a food blogger and author of Top With Cinnamon (Hardie Grant, £20). She studies Food Science and Nutrition at Leeds University. Her second cookbook is out this summer.
See more of Izy Hossack’s recipes

Ingredients

  • 125g pumpkin purée (see right) or smooth apple sauce
  • 85g unsalted butter
  • 65g dark brown soft sugar
  • 100g golden syrup, agave syrup or maple syrup
  • 3 tbsp black treacle or molasses
  • ¼ tsp ground cloves
  • ½ tsp ground cinnamon
  • 1 tsp ground ginger
  • ¾ tsp bicarbonate of soda
  • 1 medium egg
  • 1½ tbsp malted milk powder (eg Horlicks or Ovaltine)
  • 130g wholemeal plain flour
  • a handful of crystallised ginger, roughly chopped

Step by step

  1. To make your own pumpkin purée, preheat the oven to 200°C, fan 180°C, gas 6. Cut a small pumpkin or butternut squash into thick wedges and remove the seeds, then roast on a baking tray for 45-60 minutes until very tender. Scoop out the flesh (discard the skins) and blitz in a food processor until smooth, and allow to cool. This makes more than you need for this recipe but you can freeze the excess for up to 3 months.
  2. Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 900g (2lb) loaf tin about 21cm x 10cm x 7cm deep with a little sunflower oil and line with baking paper.
  3. In a large saucepan over a medium heat, gently stir the butter, sugar, syrup and black treacle together until the butter is melted.
  4. Remove from the heat and stir in the cloves, cinnamon, ginger and bicarbonate of soda. Beat in the egg and pumpkin purée, then the malted milk powder, and finally stir in the flour. Pour the batter into the prepared tin and bake for 10 minutes.
  5. After 10 minutes, quickly pull the tin out of the oven and sprinkle the chopped crystallised ginger down the centre, then return it to the oven for a further 35 minutes. Let the loaf cool for 10 minutes in the tin before transferring it to a wire rack to cool completely.

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