Pumpkin bread with toasted walnut cinnamon swirl from Sprouted Kitchen by Sara Forte

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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 butternut squash for pumpkin, and soy milk for almond milk.

  • eeeve on October 31, 2022

    Liked this, not too sweet as stated in the recipe notes. Sprinkled quite a bit of pearl sugar on top, which came out really nice (to satisfy the sweet tooth). Made in a square 20x20cm pan and was done at 30 minutes (probably even earlier). Loved the walnuts swirled into the cake, too.

  • dinnermints on December 18, 2016

    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).

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