Sweet pumpkin bread with cinnamon-pecan filling

Ingredients for 4 servings:

• 280 g spelt flour
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 2 tsp cinnamon
• ¼ tsp cardamom
• ¼ tsp salt
• 375 g pumpkin puree
• 100 g sugar, white
• 100 g sugar, brown
• 3 eggs
• 50 ml vegetable oil
• 100 ml milk, or as needed
• 135 g sugar, brown
• 2 tsp cinnamon
• 50 g pecans
• 95 g butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Preheat the oven to 175°C (350°F). Set the butter outside to soften. Grease and flour a loaf pan. Using a mixer, mix the white and brown sugar with the pumpkin puree. Add the eggs and oil and mix well. Mix the flour with the baking powder, baking soda, spices, and salt. Gradually add to the pumpkin and egg mixture and mix well. Add the milk. Adjust the amount of milk according to the consistency. The batter should be the consistency of a regular sponge cake. In a bowl, mix the softened butter with the brown sugar, cinnamon, and chopped pecans. Pour half of the batter into the loaf pan. Spread the filling lengthwise down the center. Pour the remaining batter over the batter. Place the loaf pan in the oven for about one hour, until the pumpkin bread is nicely browned. Baking times may vary. When inserted with a toothpick, nothing should stick to the wood. Let the pumpkin bread cool slightly before removing it from the pan. The amount of sugar can also be varied. I’ve added a bit less sugar here. Since the filling is quite sweet, it’s enough for me. If the batter doesn’t quite fit into the loaf pan, you can use the remaining batter and filling to make muffins.