serves 6

1 hour



  • 200g pumpkin puree
  • 2 chia eggs⁠ (2 tbsp chia seeds + 4 tbsp water)
  • 8 tbsp Sweet Freedom CARAMEL SYRUP
  • 3 tbsp tahini⁠
  • juice of 1 orange
  • 100g oat flour⁠
  • 100g gluten-free flour
  • 1 tsp baking powder
  • 1 tsp cinnamon⁠
  • 1 tsp ginger

  • ½ tsp nutmeg
  • 70g pecan pieces plus extra for topping

to drizzle

  • 2 tbsp tahini⁠
  • 2 tbsp Sweet Freedom CARAMEL SYRUP⁠
  • more pecan pieces


  1. Preheat the oven to 180C and grease and line a loaf tin.⁠
  2. Place the pumpkin puree, chia eggs, CARAMEL SYRUP, tahini and orange juice in a blender and whizz until smooth.⁠
  3. Add in the flours, baking powder and spices then whizz again until you have a nice thick batter. ⁠
  4. Stir in the pecan pieces then spoon into the loaf tin.⁠
  5. Bake for 30-40 minutes until firm and risen then leave to cool in the tin. ⁠
  6. Pop out onto a board then mix together the tahini and CARAMEL SYRUP, drizzle over the loaf and sprinkle over the pecan pieces.

Thanks for the lovely recipe @SpamellaB

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