Nutty spelt and squash bread with prune 'butter'
Serves: 10
Prep time: 20Total time: 
Recipe photograph by Martin Poole
Nutty spelt and squash bread with prune 'butter'
Packed with fibre-rich ingredients like wholegrain spelt, nuts and seeds, this tasty loaf will keep you satisfied throughout the morning
Serves: 10
Prep time: 20Total time: 
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Nutritional information (Serving )
Calories
371Kcal
Fat
14gr
Saturates
2gr
Carbs
54gr
Sugars
31gr
Fibre
4gr
Protein
7gr
Salt
0.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 325g butternut squash (prepared weight), cut into chunks
- 250g spelt flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 3 medium eggs
- 100g light brown soft sugar
- 75g coconut sugar
- 120ml vegetable oil
- 2 tbsp milk
- 40g blanched almonds, roughly chopped
- 15g mixed seeds
For the prune 'butter'
- 250g prunes
- 3 tbsp clear honey
- 2 tbsp apple cider vinegar
- ¼ tsp ground allspice
- zest of ½ lemon
Step by step
- Bring a pan of water to the boil and add the butternut squash. Simmer for 10 minutes, or until soft. Drain, leave to steam dry, then mash and set aside to cool.
- Preheat the oven to 190°C, fan 170°C, gas 5 and line a 1kg loaf tin (about 9cm x 19cm on the base) with baking paper. In a large bowl, whisk together the spelt flour, baking powder and spices. In a separate bowl, whisk together the eggs, both sugars and the vegetable oil. Add the wet ingredients to the dry ingredients and fold until you have a smooth batter. Add the squash purée and milk, then stir again until well combined. Stir through half of the chopped nuts and then scrape into the prepared tin. Scatter over the remaining nuts and mixed seeds. Bake for 1 hour, or until well risen and a skewer comes out clean when inserted. Remove from the oven and let cool in the tin for 20 minutes, then transfer to a wire rack to cool completely.
- For the prune ‘butter’, put the prunes in a pan with 250ml of water and bring to a simmer. Simmer for 15 minutes or until the prunes are very soft. Drain and return to the pan with the remaining ingredients. Cook for 5-6 minutes until very sticky. Transfer to a food processor and blitz until smooth. Leave to cool.
- Serve the bread as it is or toasted and spread with the prune ‘butter’.
