‘Eggy’ Pumpkin Bundt Bread & Salted Caramel Apples

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Ima gonna keep my babble to a minimum today because the length of this recipe more than makes up for any word count I may rack up with my mostly pointless witter. I’m not sure if you know (or if I’ve mentioned it before – pardon me if I have) but my blog posts are usually a spur of the moment type thing. That is, I rarely plan what I’m going to cover, usually relying on my gut instinct (quite literally at times) when snapping shots of whatever I’m eating, wearing, using, whatever.

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This post is no different. I made a bread. I decided to give it the ‘eggy’ treatment. And this was the result.

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The one clause I will flag up at this stage is that it is paramount you do not use the fresh loaf to make the ‘eggy bread’… leave it for a few days until it’s verging on stale otherwise it will completely fall apart when you soak it in the mixture. M’kay? M’kay.

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for the bread

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1 cup plain white flour

3/4 cup rye bread

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 cup vegan sweetener (agave, sweet freedom or other)

1 cup pumpkin puree

1/2 cup soya yogurt

1 tsp vanilla extract

1/4 cup water

1/4 cup oil

2 apples

1/4 cup hazelnuts

1 tsp cinnamon

1/2 tsp freshly grated nutmeg

1/4 tsp allspice

pinch salt

1 tsp vegan margarine

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Pre-heat the oven to 180degrees celsius/350 fahrenheit.

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Place both flours, baking powder, bicarb and salt in a bowl along with the nutmeg and allspice. Lightly stir to disperse the ingredients.

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Whisk together the pumpkin puree, yoghurt, vanilla extract, oil and water in a bowl until fully combined.

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Core and peel the apples, and chop into small bitesize chunks. Place in bowl and coat in the cinnamon. Roughly chop the hazelnuts.

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Make a well in the centre of the flour and pour in the pumpkin mixture. Fold together until fully incorporated but be careful not to overwork the mixture.

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Lightly grease the bundt tin (or loaf tin) and pour in the batter. Tap the tin on the surface to get rid of any air bubbles. Bake for 1 hour or until a skewer comes out clean.

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Set aside to cool before removing from tin.

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 for the ‘eggy’ bread mixture

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1 banana

1 heaped tablespoon of coconut cream

1/4 cup pumpkin puree

1/4 cup soya (or other plant) milk

1 tsp vanilla extract

1 tbsp sweet freedom (or agave)

nutmeg/cinnamon (optional and to your taste)

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Mash the banana to a puree and whisk all the ingredients together until smooth – you could also bung it in a blender for ease.

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Divide the bread into medium-sized slices and allow to soak on both sides for around 5 mins each.

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Heat a tablespoon of oil and a tablespoon of vegan butter in a pan. Add the ‘eggy bread’, frying until golden before carefully turning over to fry for a further 5 minutes on the other side.

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for the salted caramel apple slices

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2 apples

nutmeg/cinnamon

1 heaped tablespoon brown sugar

1/4 tsp of rock salt

1 tbsp oil

1/4 tsp vegan butter

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Heat the oil and butter in a heavy-based skillet.

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Peel and core the apples and cut into medium slices, and add to pan along with as much (or as little ) nutmeg and cinnamon as you like.

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Fry for a few minutes before sprinkling over the sugar. Let it dissolve into a caramel before adding the seasalt. Fry until just soft (but not mushy!), remove from pan and set aside until needed.

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for the whipped coconut cream

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1/2 cup UHT coconut cream

1 tsp vanilla extract

1 tbsp sweet freedom or agave

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Whisk together until fluffy. Set in fridge until needed.

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Once the bread has a crispy exterior on both sides, transfer to a plate and top with the salted caramel apples, coconut cream and generous sprinkling of cinnamon.

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