• ¼ cup milk of your choice (nut, seed, goat, rice…)
  • 6 Tbsp. coconut oil, melted
  • 6 Tbsp. pure maple syrup
  • 1 tsp. pure vanilla extract
  • 2 cups pumpkin puree (I used 1 small Hokkaido pumpkin of 2 lbs / 1kg)
  • 2 cups / 350g wholegrain spelt flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. fine grain sea salt
  • 2 tsp. ground cinnamon
  • 1 tsp. ground cardamom
  • ½ tsp. freshly grated nutmeg
  • 1/8 tsp. ground clove
  • 1 cup / 100g walnuts, roughly chopped (substitute with any other nut or seed, if desired)
  • ½ cup / 50g chopped dark chocolate (optional, but delicious)
  • Fresh honeycomb (from an organic source, if possible)
  • Flaky sea salt to garnish


  1. If making your own pumpkin puree, preheat oven to 400°F / 200°C. Slice the pumpkin in half, scoop out the seeds and place on a baking sheet, cut sides down and roast until soft, about 30 minutes (time varies depending on the size of your pumpkin). When cool enough to handle, place both halves in a food processor and blend on high until as smooth as possible (for extra nutrients and ease, try and find a pumpkin with edible skin, such as Hokkaido).
  2. Reduce oven to 350°F / 175°C.
  3. Line a standard loaf pan with baking paper, or lightly oil and dust with flour, shaking out excess (a silicon loaf pan works well too).
    Put the milk, oil, maple syrup, vanilla, and pumpkin puree in a blender and blend until smooth.
  4. In a large bowl combine dry ingredients. Add pumpkin mixture and combine using as few stroked as possible. Fold in nuts and chocolate.
    Pour batter into a loaf pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 60 minutes. Remove from loaf pan and let cool on a wire rack.
  5. To serve, toast or grill slices of the pumpkin loaf until warm and crusty. Slice a portion of honeycomb, let sit on the warm bread until very soft, then smash with a knife, sprinkle with good, flaky sea salt and enjoy.

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