Pumpkin Butter Swirl Butternut Pecan Bread
Ingredients
Dry ingredients
-
1 2/3
cups
spelt flour
-
½
cup
Sucanat or packed brown sugar
-
1
teaspoon
baking soda
-
1
teaspoon
cinnamon
-
½
teaspoon
sea salt
-
¾
teaspoon
ginger
-
¾
teaspoon
baking powder
-
½
teaspoon
nutmeg
-
⅛-¼
teaspoon
ground cloves (optional)
Wet ingredients
-
½
cup
pure maple syrup
-
1
cup
canned butternut squash or canned pumpkin
-
¼
cup
melted coconut oil
-
¼
cup
apple sauce
-
1
ground flax egg
(1 tbsp ground flax + 3 tbsp warm water, mixed)
To stir in
-
¾
cup
Pumpkin Butter
-
½
cup
pecans or walnuts, chopped and toasted if desired
Instructions
- Preheat the oven to 350°F and prepare a loaf pan with parchment and oil.
- In a large bowl, whisk together the dry ingredients.
- In a separate medium bowl, mix the wet ingredients together.
- Combine the wet and dry ingredients, stirring until just incorporated.
- Fold in the chopped nuts.
- Pour half of the batter into the prepared loaf pan and spread it out.
- Add half of the pumpkin butter in the center and swirl it into the batter.
- Pour the remaining batter over the top and smooth it out.
- Add the rest of the pumpkin butter on top and swirl again.
- Bake in the preheated oven for 50-55 minutes until a gentle press causes it to bounce back.
- Allow the bread to cool in the pan for about 30 minutes before removing and slicing.
Nutrition Facts (estimated)
Servings
8-10 slices
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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