Whole Wheat Prune-Sweet Potato Bread
 
Makes 1 (8½ x 4½-inch) loaf
Ingredients
  • 1.75 ounces (50 grams) roughly chopped prunes (about ¼ cup lightly packed)
  • ⅓ cup (80 grams) boiling water
  • ⅔ cup (180 grams) puréed cooked peeled sweet potato, room temperature
  • 2 large eggs (100 grams), room temperature
  • ⅓ cup (75 grams) refined coconut oil, melted
  • ⅓ cup (113 grams) clover honey
  • ¼ cup (60 grams) plain whole yogurt, room temperature
  • 1 cup (125 grams) all-purpose flour
  • ¾ cup (98 grams) stone-ground whole wheat flour
  • 1½ teaspoons (7.5 grams) baking soda
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking powder
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ½ cup (100 grams) lightly packed ¼- to ⅜-inch-chopped prunes
  • 3 tablespoons (27 grams) raw shelled pumpkin seeds
Instructions
  1. Preheat oven to 325°F (170°C). Spray an 8½ x 4½-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
  2. In a medium heatproof bowl, place roughly chopped prunes; add ⅓ cup (80 grams) boiling water (prunes should be just submerged), and let stand for 15 minutes.
  3. In the work bowl of a food processor, combine prune mixture and sweet potato; pulse until relatively smooth, stopping to scrape sides of bowl, if necessary. (It’s OK if some flecks of prune remain.)
  4. Transfer prune mixture to a large bowl; whisk in eggs, oil, honey, and yogurt until well combined.
  5. In a medium bowl, whisk together flours, baking soda, salt, baking powder, ginger, cinnamon, and allspice. Gradually fold flour mixture into prune mixture just until a few flour streaks remain. Fold in ¼- to ⅜-inch-chopped prunes just until combined. Spoon batter into prepared pan; using a small offset spatula or the back of a spoon, smooth into an even layer, and sprinkle evenly with pumpkin seeds.
  6. Bake until a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 8 minutes, loosely covering with foil after 30 minutes of baking to prevent excess browning. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/whole-wheat-prune-sweet-potato-bread/