Autumn is the time to embrace Pumpkin in baking and a nice Whiskey replaces a Gin and Tonic. This is a lovely loaf cake, topped with a brown sugar and Whiskey glaze. Packed with Pumpkin and autumn spices this Vegan Pumpkin Whiskey Loaf Cake is the perfect afternoon snack with a coffee. We also toast slices and slather with butter…
I like loaf cakes because at most they have a light glaze so they aren’t overwhelmed with sugary icing. This one is 1/2 cup brown sugar, with 2 tbsp Whiskey. Melt together and then drizzle over the cake the minute its out of the oven. If you really want a light icing, then sift 1/2 of icing sugar into a bowl and add 1 – 2 Tbsp of Whiskey and stir. Use a fork to drizzle the icing over the Vegan Pumpkin Whiskey Loaf Cake.
Vegan Whiskey Pumpkin Loaf
Ingredients
- 2 Cups Self Rising Flour
- 1 Tsp Baking Soda
- 4 Tbsp Whiskey
- 3/4 Cup Chopped Walnuts
- 1 Tbsp Treacle
- 1/2 Cup Brown Sugar
- 1/4 Cup Vegan butter - Melted
- 1/2 Tsp Salt
- 1 Tbsp Ground Cinnamon
- 1 Tsp Ground Ginger
- 1/4 Tsp Ground Nutmeg
- 1/4 Tsp Ground Cloves
- 1/8 Tsp Chilli Powder
- 1/8 Tsp Pepper
- 425 Grms Tinned Pumpkin Not Pumpkin Filling - Just Pumpkin
- 1 Tsp Apple Cider Vinegar
Instructions
- Prepare your tin, grease, put a piece of greaseproof paper on the base, and two strips of paper crossways so you've a cross of paper hanging over each edge of the tin. This is how you can lift the loaf out easily when cooked. Preheat your oven to 170°C, 375°F
- Mix together the tinned Pumpkin, Whiskey, Treacle, Brown Sugar, Melted Margarine and Cider Vinegar
- Add the spices to the flour, add in the baking soda, salt, walnuts and mix together
- Combine the flour and pumpkin mixture without over mixing
- Pour into the loaf tin, and smooth the top
- Pop into the over, with a piece of greaseproof paper tented over the top
- After 30 minutes take the greaseproof paper off the loaf
- Bake until a toothpick comes out clean, properly clean - if there is any moisture on the toothpick you'll have a solid cake. Cook another 5-10 minutes if needed
- Melt 1/2 cup brown sugar, with 2 Tbsp Whisky in a small pot, and drizzle over the warm cake.
- Cool in the tin for 10 minutes, then using the paper strips lift the cake out and cool on a wire rack until cold. Store in an airtight container.
Loaf cakes are one of our favourites, below are a few more to try:
