Pumpkin Bread with Toasted Walnut Cinnamon Swirl
Ingredients
Cinnamon Swirl
-
1
cup
toasted walnuts
-
2
Tbsp
maple syrup
-
2
Tbsp
muscavado, brown or maple sugar
-
2
tsp
cinnamon
Bread
-
2
cups
whole spelt flour
-
2
tsp
baking powder
-
½
tsp
sea salt
-
¼
tsp
ground nutmeg
-
¼
tsp
cinnamon
-
1 ¼
cups
pumpkin or squash puree
-
⅓
cup
extra virgin olive oil
-
2
Tbsp
almond or soy milk
-
2
tsp
vanilla extract
-
1
large
egg
-
½
cup
maple syrup
-
⅓
cup
turbinado sugar for sprinkling
Instructions
- Preheat the oven to 350°F and lightly oil a 9-inch loaf pan, lining it with parchment paper.
- If using fresh squash, steam it for 10-12 minutes to make a puree.
- For the cinnamon swirl, mix together the walnuts, maple syrup, sugar, and cinnamon, then set aside.
- In a large mixing bowl, sift together the spelt flour, baking powder, and salt, then add the nutmeg and cinnamon.
- In another bowl, whisk together the squash puree, olive oil, almond milk, vanilla, egg, and maple syrup.
- Fold the flour mixture into the squash mixture until just combined.
- Spread half of the batter into the bottom of the loaf pan.
- Layer the cinnamon walnut mixture evenly over the batter, then top with the remaining batter.
- Use a knife to create a zig-zag swirl through the batter.
- Sprinkle turbinado sugar on top.
- Bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
- Allow the loaf to sit for 10 minutes before removing it from the pan.
Nutrition Facts (estimated)
Servings
1 loaf
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
70mg
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