[cooking] Maple Walnut Swirl Bread

This month's bakealong challenge in the Cooking from Scratch Ravelry group is specialty yeasted bread. I chose to make this Vermont Maple Swirl Bread from King Arthur Flour:

I used ground walnuts instead of almond or pecan meal. It's kind of like making a rich cinnamon bun log or king cake but baking it in a bundt pan. The only downside is that I placed the log seam side down into the bundt pan, so when I turned it out:

The seam is very apparent. Doh- next time I'll remember to put it in seam side UP.

It's a great bread- I think slices will toast nicely. I opted not to do the maple glaze but I definitely would if I were to make this again for a party. It feels like it's needs a frosting, like cinnamon buns.

It's so pretty baked in a decorative bundt shape and would be impressive to cut into- guests will oooo and aaahh when they see the swirl.