Pumpkin and walnut loaf

Pumpkin and walnut loaf


For the cake:

  • 170g (6 oz) brown rice flour
  • 1 tbsp ground almonds
  • 1 tbsp coconut flour
  • 170g (6 oz) coconut sugar
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • 3-4 cloves
  • 1 ¼ tsp bicarbonate soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 1 egg
  • 60g (2.1 oz) CO YO Natural Coconut Milk Yoghurt
  • 1 medium ripe avocado, pitted
  • 230g (8 oz) pumpkin purée OR butternut squash purée for a lighter colour
  • 2 tbsp maple syrup
  • ½ tsp vanilla paste
  • Two handfuls of walnuts, chopped
  • 50g (1.8 oz) dark chocolate chunks (optional)

For the frosting:

  • 60g (2.1 oz) coconut cream
  • 60g (2.1 oz) CO YO Vanilla or Natural Coconut Milk Yoghurt
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil, softened
  • 1 tsp vanilla paste
  • ¼ tsp cinnamon (optional)


  1. Preheat the oven to 170C, grease and line a loaf tin.
  2. Stir together the brown rice flour, almonds, coconut flour, coconut sugar, spices, bicarbonate of soda, baking powder and salt.
  3. Blend together the egg, CO YO, avocado, pumpkin purée, maple syrup and vanilla paste until smooth.
  4. Stir the wet ingredients into the dry and mix until combined. Stir through the chopped walnuts and optional chocolate, then pour into the loaf tin, smoothing down the top and bake for an hour or until cooked through. If the cake is browning too much half-way through cooking, place some baking paper over the top and let it continue to bake.
  5. In the meantime, beat together the frosting ingredients, then place in the fridge to thicken.
  6. Once the loaf is cooked, leave to cool before spreading with the frosting


Preparation time: 15 mins

Seves: 4

Nutrition: n/a



Sprinkle with walnuts to decorate 

  • Recipe courtesy of CO YO 
  • For more great recipes see Yours Magazine out every fortnight, on a Tuesday.