Plant Milk · Pulp Recipe
Pumpkin Spice Loaf Cake
Savor the warmth of autumn with our Pumpkin Spice Loaf Cake – a moist, spiced delight drizzled with a delectable glaze.
For the Loaf:
- 280g plain flour
- 200g caster sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tbsp pumpkin pie spice
- 1/2 tsp salt
- 80ml oat milk (made with Milky Plant)
- 80ml oil
- 425g pumpkin puree
- Oat pulp (after processed by Milky Plant)
For the Glaze:
- 100g icing sugar
- 2 tsp maple syrup
- 1/2 tsp pumpkin spice mix
- Oat milk (after processed by Milky Plant)
- Chopped pecans (for decoration)
- Preheat the oven to 180°C/350°F.
- Prepare a loaf tin by greasing and lining it with parchment paper.
- In a large bowl, mix the following dry ingredients: plain flour, caster sugar, baking powder, bicarbonate of soda, pumpkin pie spice, and salt.
- In a separate bowl, combine the oat pulp, oat milk, and oil.
- Pour the wet mixture into the dry mixture and mix until well combined.
- Stir in the pumpkin puree until completely mixed together.
- Transfer the batter into the loaf tin and smooth the top.
- Bake for 45-50 minutes, or until a wooden skewer comes out clean when inserted.
- Let the loaf cool in the tin for 10 minutes, then remove it to a rack to cool completely before decorating.
For the Glaze:
- In a separate bowl, combine icing sugar, maple syrup, and pumpkin spice mix.
- Add oat milk gradually until you achieve the desired glaze consistency.
- Spread the glaze over the cooled loaf.
- Sprinkle with chopped pecans for decoration.