Pumpkin bread with toasted walnut cinnamon swirl

Ingredients

Cinnamon walnut swirl:

• 120 g toasted walnut halves, chopped
• 2 tsp ground cinnamon
• 2 tbsp maple sugar
• 2 tbsp maple syrup

Pumpkin batter:

• ½ kabocha squash, peeled, deseeded and cut in 1.2-cm dice
• 200 g sprouted spelt flour or whole spelt flour
• 2 tsp aluminium-free baking powder
• 60 ml plus 2 tbsp extra-virgin olive oil
• 120 ml maple syrup
• 2 tbsp homemade almond milk or plain soya milk
• ½ tsp sea salt
• 2 tsp vanilla extract
• 1 egg, beaten

Method
Cinnamon swirl: Place walnuts, cinnamon, maple sugar and maple syrup in a bowl; mix to combine and set aside.

Pumpkin batter: Steam squash for 10 to 12 minutes or until soft. Place in a medium bowl and mash with a fork. Measure out 375 g and set aside. Preheat oven to 180ºC. Lightly oil a loaf tin and line bottom and two longer sides with a sheet of baking parchment; set aside.

Sift spelt flour and baking powder into a medium bowl and stir to combine. Add olive oil, maple syrup, almond milk, salt, vanilla and egg to the mashed squash; whisk until smooth. Using a rubber spatula, fold flour mixture into squash mixture until just combined. Spread half of batter over bottom of loaf tin. Layer cinnamon-walnut mixture evenly over batter and top with remaining batter. To create a swirl, use a small rubber spatula or butter knife to zigzag back and forth through the batter (across the tin) and one stroke straight through the centre of the loaf (lengthways). Place in oven and bake for 45 to 50 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven and allow loaf to sit for 5 minutes before turning out and placing on a wire rack. Slice and serve warm.

Recipe and images by Amy Chaplin

NEXT: Try a Macadamia and dried pear loaf with salted caramel butter or Papaya and banana bread