Is it even autumn if you don’t include pumpkin, cinnamon, ginger and nutmeg in some kind of recipe? Especially when you combine all of these flavours with a ‘caramel’ element thanks to using the wonder ingredient, tahini, alongside Sweet Freedom’s caramel syrup! Honestly, this loaf is one of my favourite autumnal recipes I’ve baked and let me tell you, it was so hard not to eat the whole loaf in one go! You could make this into a cake or muffins if you wish – either way, it’s a bit bloody delicous. Oh, and your whole house will smell amazing after baking 🙂
- 200g pumpkin puree
- 2 eggs
- 4 tablespoons Sweet Freedom Caramel Syrup
- 3 tablespoons tahini
- 1 teaspoon vanilla extract
- Juice of 1 orange
- 100g oat flour
- 100g gluten-free flour (I used Dove’s Farm Freee)
- 70g coconut sugar (I used The Coconut Co)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- 70g pecan pieces
To drizzle –
- 2 tablespoons tahini
- 2 tablespoons Sweet Freedom Caramel Syrup
- More pecan pieces
- Preheat the oven to 180C and grease and line a loaf tin.
- Place the pumpkin puree, eggs, syrup, tahini, vanilla and orange juice in a blender and whizz up in until smooth.
- Add in the flours, sugar, baking powder and spices then whizz up again until you have a nice think batter. Stir in the pecan pieces then spoon into the loaf tin.
- Bake for 30-40 minutes until firm and risen then leave to cool in the tin. Pop out onto a board then mix together the tahini and syrup then drizzle over the loaf and sprinkle over the pecan pieces. Slice into pieces then enjoy.