Pumpkin bread with toasted walnut cinnamon swirl from At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole spelt flour for sprouted spelt flour, and soy milk for almond milk.

  • skvalentine on August 15, 2023

    This was a hit with my family. We used a roasted Candy Roaster squash, and brown sugar, and non-sprouted spelt four. I'd like to try this with a natural sugar next time. Cooked for 10 or 15 minutes longer than the recipe called for, and the middle was still somewhat dense and wet-- but still delicious! I toasted slices under the broiler the second day.

  • dinnermints on December 18, 2016

    I used Sara Forte's adaptation to make things a bit easier, but next time I'd try the kabocha. This was a very good addition to brunch; the toasted walnut cinnamon swirl is a nice surprise. It was a little dense in places, which could be because of the sprouted spelt flour (next time will use whole spelt flour). I used brown sugar instead of maple sugar, but Sara's suggestion of muscovado would be good, too.

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