Pumpkin pecan loaf + maple tahini cream

Makes one loaf


For the loaf

  • 500g pumpkin
  • 3 cups chestnut flour
  • 2 cups ground almonds
  • 1 1/2 cups pecans
  • 1/2 cup flaked almonds
  • 2 tablespoons maple syrup
  • 3 tablespoons coconut butter/manna
  • 2 teaspoons bicarbonate of soda
  • 4 tablespoons coconut vinegar (or apple cider vinegar)
  • 200ml full fat coconut milk
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons allspice
  • 1 teaspoon turmeric

For the maple tahini cream

  • 200ml full fat coconut milk
  • 1 1/2 cup cashew nuts
  • 1 tablespoon tahini
  • 3 tablespoons maple syrup

To finish

  • 1/2 cup pecans finely chopped
  • Extra drizzle of maple syrup


Pre-heat the oven to 300°F/150°C.

Peel the pumpkin removing the skin and cut into smaller chunks. Place on parchment paper on a baking tray and roast for 35-40mins. Remove and allow to cool before adding to a blender and processing into a puree. Wash the blender ready for the maple cream.

In the large bowl of a food processor add the chestnut flour, ground almonds, all the spices, 1 cup of the pecans (pop the other 1/2 to one side). Pulse until you get a flour like texture. Then add the coconut butter, bicarbonate of soda, coconut (or apple cider) vinegar, the remaining 1/2 cup pecans, flaked almonds, maple syrup and 1 1/2 cups of the pumpkin puree you made earlier. Pulse again to mix through but leaving some texture with the nuts. Finally gradually add the coconut milk to make a thicker ‘batter’.

Line a 23x12cm loaf tin with parchment paper so it overlaps on the sides and then makes it easier to remove the loaf. Spoon the batter mix evenly into the loaf tin. Then top with the finely chopped pecans pressing into the top of the loaf mix gently.

Bake in the oven for 1 1/2 hours.

Whilst the loaf is baking make the maple tahini cream by adding all of the ingredients to a high speed blender and process until smooth. Transfer into a ceramic dish and leave to cool before transferring to the fridge.

Serve a couple of slices of the loaf with a generous dollop of the cream and an extra decadent drizzle of maple syrup!

Keep both the loaf and the cream in the fridge. The loaf will be good for up to 5 days (I actually think the day after its baked is even better!). The cream will keep for up to 3 days.