• 1 small pumpkin
• 120 g chickpea flour
• 100 g cornflour
• 220 g dark brown sugar
• 65 g caster sugar
• 125 ml olive oil
• 75 ml coconut milk
• 1 teaspoon bicarbonate of soda
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• ¾ teaspoon ground cinnamon
• 25 g desiccated coconut
• 23 cm× 13 cm loaf tin

Preheat your oven to 200°C (180°C fan). Grease and line your loaf tin.

First make the pumpkin purée. Quarter the pumpkin and place on a baking sheet. Roast in the oven for 60 to 90 minutes, or until fork-tender – if the pumpkin starts to brown too much just cover loosely with a piece of foil. When the pumpkin is soft, discard the seeds and scoop out the pulp. Reduce the oven temperature to 180°C (160°C fan). Either roughly mash the pumpkin pulp or, for a smoother consistency, purée it in a blender. Sift the chickpea flour and cornflour into a mixing bowl and combine with the dark brown sugar, caster sugar, oil, coconut milk, bicarbonate of soda, salt, nutmeg and cinnamon. Beat in 250g of the pumpkin pulp, add the coconut and pour the batter into the prepared tin.

Bake for 60 to 75 minutes and then cool completely on a wire rack before serving.