pumpkin bread with a toasted walnut cinnamon swirl (vegan)

6th April 2015

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Just before we left for Israel for the holiday break, I was trying to use up most things in the kitchen. With this in mind and the arrival of a new cookbook, ‘At Home in the Whole Food Kitchen’ by Amy Chaplin, I was perusing through it the night before and was drawn to a recipe for pumpkin bread. It is an amazing book full of delicious recipes.

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mizpe hayamim – Israel

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pumpkin bread with a toasted walnut cinnamon swirl

Recipe found ‘At Home in the Wholefood Kitchen’ with a few tiny variations.  You can use any winter pumpkin, but the dense-fleshed ones like kabocha and red kur work the best because of their low water content.    

Lately, I have been mixing the cinnamon walnut twirl straight into the batter so that it is incorporated throughout.

Makes one 12-inch loaf pan

cinnamon walnut swirl

1 cup/100g toasted walnut halves, chopped

2 tsp cinnamon powder

2 Tbsp coconut or brown sugar

2 Tbsp maple syrup

pumpkin batter 

½ medium kabocha pumpkin, peeled, seeded, and cut in ½-inch dices (about 3½ cups/440g)

2 cups/240g whole-spelt flour

2 tsp aluminium-free baking powder

½ tsp salt

¼ cup, plus 2 tablespoons olive oil (65g)

½ cup/140g maple syrup

2 tsp vanilla essence

1 Tbsp vinegar

preparation 

1.  Preheat the oven to 350F/180C.  Lightly oil a loaf pan and line bottom and sides with parchment paper.  Set aside.

make the cinnamon walnut swirl 

2.  Place the walnuts on a tray and toast for approximately 8 minutes.  Allow to cool, roughly chop and place in a bowl, with the cinnamon, maple syrup, and sugar – mix to combine and set aside.

make the pumpkin batter 

3.  Steam the pumpkin for 10 minutes, or until soft – drain well, and cool.

4.  Place in a bowl and mash with a fork – measure out 1½ cups and place in a medium bowl, add the oil, maple syrup, vanilla essence, and vinegar – whisk until smooth and set aside.

5.  In another medium bowl, add the flour, baking powder, salt, and stir to combine.

6.  Using a rubber spatula, fold the flour mixture into the pumpkin batter until just combined.

7.  Spread half of the batter over the bottom of loaf pan. Layer the cinnamon-walnut mixture evenly over batter and top with remaining batter.

8.  To create a swirl, use a small rubber spatula or butter knife to zig-zag back and forth, finishing with one stroke through the centre. I like to sprinkle the top with 2 tablespoons of brown sugar and extra cinnamon and with roughly chopped pumpkin and sesame seeds.

9.  Place in the oven and bake for 45 – 55 minutes or until a toothpick inserted comes out clean.  Remove from the oven and allow to sit for 5 minutes before turning out and place on a wire rack. Slice and serve warm or at room temperature.

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Goodness shared by Stacey

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