This is such a comforting and satisfying bake. Perfectly spiced with cinnamon, ginger, nutmeg, and cloves, it's generously filled with a cream cheese swirl. It's the ideal autumnal treat.
Prep time: 30 mins
Bake time: 50 - 60 mins
Total time: 1 hour, 30 mins
Equipment: bread tin
Ingredients:
250g Risen Super White Spelt Flour
120ml vegetable oil
150g light brown sugar
300g pureed butternut squash (as an alternative to pumpkin puree)
1 tsp baking powder
1 tsp vanilla essence
2 eggs
Pinch of salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
For the cream cheese filling
226g (8oz) cream cheese
55g caster sugar
1 egg
1 tsp vanilla essence
25g (3 tbs) Risen Super White Spelt Flour
Method:
Preheat the oven to 180C. Grease and line a 9 x 5-inch loaf pan with parchment paper and set aside.
Mix together the flour (sifted), baking soda, salt, and spices.
In a large bowl, whisk together the eggs and sugar until thick and well combined. Add the butternut squash, oil, and vanilla, and whisk until combined.
Add the dry ingredients in thirds and fold in until just combined. It's really important to not overmix. The mixture will be thick and lumpy.
Add two large scoops of the cake batter to the bottom of the prepared pan, and spread out evenly.
Mix together the cream cheese and sugar until smooth. Add the egg, vanilla, and flour, and mix until completely combined.
Alternating between the cream cheese mixture and the cake batter, add scoops to the prepared pan until both mixtures are used up.
Using a knife, swirl the two mixtures together, gently to preserve the layers of cream cheese.
Bake for about 50 - 60 minutes. After 45 minutes, cover the pan loosely with foil to prevent over browning.