Sugar-free pumpkin bread recipe

I made this bread with a very sweet type of pumpkin, so it was pretty sweet and pretty cake-like even though I didn't include any refined sugar. It's part way between a bread and a cake, and if you want to push it over the edge into very definitely cake, you can drizzle maple syrup over the top or you can add in some dried chopped dates.

Warning, this takes about 2 and a half hours, unless you roast the squash in advance, and even then it still takes about 90 minutes.

1 winter squash sweet dumpling (mine was 550 g whole)
125 ml extra-virgin olive oil + a bit extra for greasing
2 eggs
65 ml milk or water
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon allspice
1 teaspoon bicarbonate of soda
1 teaspoon vanilla extract (or optionally essence)
½ teaspoon salt
220 g spelt flour
optional: 75 g chopped dried dates

1. Preheat oven to 180°C (without fan).
2. Cut the squash in half and scoop out the seeds with a spoon. Cut the squash into eight, then place on a baking tray and smear with olive oil.
3. Roast the squash in an oven for 45 minutes until soft, then remove and allow to cool, and turn the oven down to 165°C.
4. Grease a large loaf pan with olive oil and line down the centre with a strip of baking parchment.
5. Add the oil and eggs to a large bowl and whisk together until blended.

6. Add the milk, spices (cinnamon, ginger, nutmeg, allspice), bicarbonate of soda, vanilla and salt.

7. Scrape the pumpkin off the skin and add that too. Mix thoroughly.

8. Add in the spelt flour and stir gently until just combined. If you are adding chopped dried dates, add them now and stir in.

9. Pour the batter into your greased loaf pan.

10. Bake in the oven for about 55-60 minutes until you can insert a skewer or toothpick in the centre and it comes out clean.

11. Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a wire rack to cool for 20 minutes before serving.