STEP 1: Grease and line a loaf tin with a little olive oil and parchment paper cut to size, make sure that the paper overhangs the end edges of your tin. This will make it a breeze to lift out once baked.
STEP 2: In a large mixing bowl, combine the flour, baking soda, baking powder, spice mix and salt. Stir to incorporate all the ingredients together.
STEP 3: In a second bowl, mix the sugars, vanilla paste and nut milk.
STEP 4: Add the wet ingredients to the dry along with the pumpkin puree. Using a large metal spoon or rubber spatula, fold and cut the mixture by scooping up and over from the bottom of the bowl then ‘cutting’ through. This method will ensure you don’t overmix the batter.
STEP 5: Bake in the centre of your pre-heated oven for between 50 and 60 minutes. Check at the 50 minute stage with a metal skewer inserted into the centre of the loaf, it should come out clean.
STEP 6: Allow cake to rest in the tin once removed from the oven for another 10 minutes before lifting out and resting on a cooling rack for at least 1 hour.
STEP 7: To make the frosting, whisk together one whole tub of crematta™ with icing sugar and the tahini. Start off by adding 200g of the sugar, whisking and then adding the rest until the frosting begins to just stiffen. Pipe or spread on top of the Pumpkin loaf, sprinkle with the toasted seeds then slice.