Nutty spelt and squash bread with prune 'butter' recipe | Sainsbury`s Magazine

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
• 250g prunes
• 3 tbsp clear honey
• 2 tbsp apple cider vinegar
• ¼ tsp ground allspice
• zest of ½ lemon