Makes 1 loaf

500gm pumpkin flesh (once peeled and seeds removed)
2 free-range eggs
1 cup raw sugar
1⁄2 cup vegetable oil, such as Grapeseed oil
1 3/4 cups Dinkel (spelt) flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp mixed spice
1/4 cup chopped NZ walnuts

30gm butter
1⁄4 cup brown sugar
3 tbsp milk
1⁄4 cup chopped NZ walnuts, toasted

1. Preheat oven to 180°C. Grease a standard loaf tin. Line with baking paper, leaving an overhang at both ends.

2. Cut pumpkin into 4cm pieces. Either steam or microwave the pumpkin in a single layer on a microwave-safe plate. Cover with plastic wrap. Microwave on HIGH for 4 minutes or until tender. Drain off any excess water, then set aside to cool.  Place in a food processor; process till smooth.

3. In a bowl, beat eggs and then mix with sugar, oil and pumpkin. Sift together flour, baking soda, baking powder, salt and spices and stir into wet ingredients only until just blended (don’t overmix). Spread into prepared tin.

4. Bake for 65-75 minutes or until a skewer inserted in the centre comes out clean. Meanwhile, make the topping by combining all ingredients in a small pot. Simmer for 2 minutes, stirring continuously. Remove cooked loaf from oven and immediately pour over the topping. Cool in tin for 30 minutes before removing.