Way cooler than pumpkin scones and a welcome change up from banana bread. This inspiration usually comes when I have loads of pumpkin and sw potato leftover from a weekend roast night or mash. The image above is drizzled with maple syrup & coupled it with Matche tea!
Caramelly walnut mix
To be used in our Caramel Pumpkin Loaf
- 1 ¼ cups roasted chopped(about currant size or smaller) walnuts(measure the walnuts in the chopped state)
- 2 tsp ground cinnamon
- 3 tbsp maple syrup
- Step 1 Place walnuts, cinnamon and maple syrup in a bowl
- Step 2 mix to combine and set aside.
Caramel Pumpkin Loaf
- ½ cup pumpkin(steamed)
- ½ cup sweet potato(steamed)
- 1 cup + 1/3 cup wholemeal spelt flout(lightly filled)
- 2 tsp baking powder
- 1/3 cup extra-virgin olive oil
- ½ cup maple syrup
- 2 tbs oat or reg milk
- ½ tsp sea salt
- 2 tsp vanilla extract
- 1 egg, beaten
- Step 1 Preheat oven to 180ºC.
- Step 2 Line a square tin with GP paper.Steam sw. potato & pumpkin – cool
- Step 3 Place in food processor & whiz for 5 secs
- Step 4 Add olive oil, maple syrup, almond milk, salt, vanilla and egg to the pumpkin & sw pot mix
- Step 5 process until smooth.
- Step 6 Sift spelt flour and baking powder into a medium bowl and stir to combine. Fold pumpkin mixture into flour mixture until just combined.
- Step 7 Spread half pumpkin mix over bottom of baking tin.
- Step 8 Layer caramel walnut mixture (recipe above) evenly over pumpkin mix and top with remaining pumpkin mix.
- Step 9 To create the caramelly flavour throughout, use a knife to zigzag back and forth through the batter (across the tin) and then back through the centre of the loaf (lengthways).
- Step 10 Place in oven and bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean.
- Step 11 Turn after 20 mins. Take out of the oven once the cake springs back :0