Pumpkin Walnut Bread

Ingredients 

1 cup toasted raw walnuts, chopped

2 teaspoons ground cinnamon

2 tablespoons maple sugar

2 tablespoons maple syrup

Batter:

½ medium kabocha squash, peeled, seeded, and cut in ½-inch dice (about 3½ cups)

2 cups sprouted spelt flour or whole spelt flour

2 teaspoons aluminum-free baking powder

¼ cup + 2 tablespoons extra virgin olive oil

½ cup maple syrup

2 tablespoons almond milk

½ teaspoon sea salt

2 teaspoons vanilla extract

1 egg, beaten

Cinnamon Walnut Swirl:

Place walnuts, cinnamon, maple sugar, and maple syrup in a bowl. Combine and set aside.

Directions

Steam squash for 10 to 12 minutes or until soft then mash with a fork. 

Measure out 1½ cups and set aside.

Preheat oven to 350°F. Lightly oil a 9 inch loaf pan and line bottom and two longer sides with a sheet of parchment paper.

Sift spelt flour and baking powder into a bowl and stir to combine. 

Add olive oil, maple syrup, almond milk, salt, vanilla, and egg to the mashed squash; whisk until smooth. 

Fold flour mixture into squash mixture until just combined. Spread half of batter over bottom of loaf pan. 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 pan) and one stroke straight through the center of the loaf (lengthwise).

Place in oven, and bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and allow loaf to sit 5 minutes before turning out and placing on a wire rack. Slice and serve warm.