Name: Spelt Squash Prune Bread: The Ultimate Guide
Prep time: 25 min
Cook time: 55 min
Total time: 110 min
Yield: 1 loaf (9x5 inch)
Ingredients: 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 1/2 cups (300g) spelt flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1 cup (200g) granulated sugar; 1/2 cup (100g) packed light brown sugar; 1/2 cup (120ml) vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 cup (240ml) spelt squash puree (from above); 1/2 cup (120ml) buttermilk (or milk with 1 teaspoon lemon juice added); 1 cup (150g) pitted prunes, chopped; 1/2 cup (60g) chopped walnuts or pecans (optional)

Spelt squash prune bread: just the name conjures up images of cozy autumn afternoons, doesn't it? But this isn't your average quick bread; it's a delightful symphony of flavors and textures that will have you reaching for a second slice before you've even finished the first. Imagine the subtle sweetness of roasted squash mingling with the chewy goodness of prunes, all nestled within a wholesome spelt flour base. It's a taste of pure comfort.

While the exact origins of combining squash and prunes in baked goods are a bit hazy, the practice of using seasonal produce in bread-making stretches back centuries. Spelt, an ancient grain, adds a nutty depth that elevates this bread beyond the ordinary. Think of it as a rustic twist on traditional fruitcake, but with a lighter, more nuanced flavor profile.

So, why do people adore this particular combination? It's the perfect balance! The squash provides moisture and a delicate sweetness, the prunes offer a satisfying chewiness and a hint of caramel, and the spelt flour lends a wholesome, slightly earthy note. Plus, it's incredibly convenient! This spelt squash prune bread is a breeze to whip up, making it ideal for a quick breakfast, a satisfying snack, or even a delightful dessert. Get ready to experience a truly special treat!

Ingredients:

For the Spelt Squash Puree:

1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Bread:

2 1/2 cups (300g) spelt flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup (200g) granulated sugar
1/2 cup (100g) packed light brown sugar
1/2 cup (120ml) vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup (240ml) spelt squash puree (from above)
1/2 cup (120ml) buttermilk (or milk with 1 teaspoon lemon juice added)
1 cup (150g) pitted prunes, chopped
1/2 cup (60g) chopped walnuts or pecans (optional)

Preparing the Spelt Squash Puree:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will make cleanup a breeze!
In a large bowl, toss the cubed butternut squash with olive oil, salt, and pepper. Make sure each piece is nicely coated.
Spread the squash in a single layer on the prepared baking sheet. Roasting them in a single layer ensures even cooking and caramelization.
Roast for 25-30 minutes, or until the squash is tender and easily pierced with a fork. The edges should be slightly browned.
Remove the squash from the oven and let it cool slightly.
Transfer the roasted squash to a food processor or blender. Puree until smooth. You might need to add a tablespoon or two of water if it's too thick.
Measure out 1 cup of the spelt squash puree for the bread. You can save any leftover puree for another use, like soup or pasta sauce!

Making the Spelt Squash Prune Bread:

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. Alternatively, you can use baking spray with flour. This ensures the bread releases easily after baking.
In a large bowl, whisk together the spelt flour, baking soda, cinnamon, nutmeg, cloves, and salt. Make sure everything is evenly distributed. This is important for the bread to rise properly and have a consistent flavor.
In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. The mixture should be smooth and slightly thickened.
Add the eggs one at a time, whisking well after each addition. This helps to emulsify the mixture and create a light and airy texture.
Stir in the vanilla extract.
Add the spelt squash puree and buttermilk to the wet ingredients. Mix until just combined. Don't overmix at this stage.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough bread. A few streaks of flour are okay.
Gently fold in the chopped prunes and walnuts or pecans (if using). Distribute them evenly throughout the batter.
Pour the batter into the prepared loaf pan. Spread it evenly.

Baking the Spelt Squash Prune Bread:

Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. The baking time may vary depending on your oven, so keep an eye on it.
If the top of the bread starts to brown too quickly, you can tent it loosely with aluminum foil for the last 15-20 minutes of baking. This will prevent it from burning.
Remove the bread from the oven and let it cool in the pan for 10-15 minutes. This allows the bread to set slightly and makes it easier to remove from the pan.
After 10-15 minutes, carefully invert the bread onto a wire rack to cool completely.
Let the bread cool completely before slicing and serving. This is important because slicing it while it's still warm can cause it to crumble.

Tips for Success:

Don't overmix the batter. Overmixing develops the gluten in the flour, which can result in a tough bread. Mix until just combined.
Use room temperature ingredients. This helps the ingredients to emulsify properly and creates a smoother batter.
Measure your flour correctly. Spoon the flour into your measuring cup and level it off with a knife. Don't scoop the flour directly from the bag, as this can pack it down and result in too much flour.
Adjust the sweetness to your liking. If you prefer a less sweet bread, you can reduce the amount of sugar slightly.
Add other mix-ins. Feel free to add other mix-ins to the bread, such as chocolate chips, dried cranberries, or other nuts.
Store the bread properly. Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the bread for longer storage.

Variations:

Spiced Glaze: For an extra touch of flavor, you can drizzle the cooled bread with a simple glaze made from powdered sugar, milk, and a pinch of cinnamon.
Cream Cheese Frosting: If you're feeling decadent, top the bread with a cream cheese frosting.
Nut-Free Version: Omit the walnuts or pecans for a nut-free version. You can substitute with sunflower seeds or pumpkin seeds.
Vegan Version: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based milk instead of buttermilk. Ensure your sugar is vegan-friendly.

Serving Suggestions:

Enjoy a slice of this spelt squash prune bread with a cup of coffee or tea for a cozy breakfast or afternoon snack.
Serve it with a dollop of Greek yogurt or whipped cream for a more substantial dessert.
Toast a slice and spread it with butter or cream cheese.
Use it to make French toast for a special weekend brunch.

This Spelt Squash Prune Bread is a delicious and wholesome treat that's perfect for any occasion. The combination of the nutty spelt flour, sweet squash, and chewy prunes creates a unique and satisfying flavor profile. I hope you enjoy making and eating this bread as much as I do!

Conclusion:

This Spelt Squash Prune Bread isn't just another recipe; it's an invitation to experience a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. The subtle sweetness of the roasted squash, the chewy delight of the prunes, and the nutty depth of the spelt flour combine to create a truly unforgettable loaf. It's a bread that's both comforting and sophisticated, perfect for any occasion. Why is this a must-try? Because it's more than just bread; it's a celebration of wholesome ingredients and simple pleasures. It's a chance to bake something truly special, something that will impress your friends and family, and something that you'll be proud to call your own. The unique combination of flavors sets it apart from your average bread recipe, offering a delightful twist on a classic. Plus, the spelt flour adds a nutritional boost, making it a guilt-free indulgence. But the best part? It's incredibly versatile!

Serving Suggestions and Variations:

* Breakfast Bliss: Slice it thick, toast it lightly, and spread with a generous layer of cream cheese or ricotta. Drizzle with honey or maple syrup for an extra touch of sweetness. * Savory Sensations: Pair it with a hearty soup or stew for a satisfying and comforting meal. It's also delicious with a slice of sharp cheddar cheese or a smear of goat cheese. * Sweet Treat: Enjoy it as a dessert with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of cinnamon or nutmeg adds a warm and inviting touch. * Sandwich Star: Use it to create delicious sandwiches with your favorite fillings. Think turkey and cranberry sauce, ham and Swiss cheese, or even a simple grilled cheese. * Prune Power-Up: If you're not a huge fan of prunes, feel free to substitute them with other dried fruits like raisins, cranberries, or apricots. Each variation will bring its own unique flavor profile to the bread. * Nutty Notes: Add a handful of chopped walnuts, pecans, or almonds to the batter for extra crunch and flavor. * Spice It Up: Experiment with different spices like ginger, cardamom, or allspice to create your own signature blend. * Squash Swap: Butternut squash is my favorite, but feel free to use other types of squash like acorn squash or kabocha squash. I truly believe that this Spelt Squash Prune Bread will become a staple in your baking repertoire. It's a recipe that's easy to follow, yields consistently delicious results, and offers endless possibilities for customization. So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to embark on a baking adventure! I'm confident that you'll love this recipe as much as I do. And most importantly, don't forget to share your experience! I'd love to hear how your bread turned out, what variations you tried, and what your family and friends thought. Tag me in your photos on social media and use the hashtag #SpeltSquashPruneBread so I can see your creations. Happy baking! I can't wait to see what you come up with. Let me know if you have any questions, and I'm always happy to help. Enjoy!