Is there anything more comforting than a warm loaf of bread? This figgy spelt bread with apricots is flavorful, easy to make, and a little sweet, studded with juicy bits of fruit. It happens to be vegan, too!
Enjoy it as a healthy breakfast or snack. It’s great on its own, or feel free to spread on some nut butter for extra protein.
Vegan Spelt Banana Bread
A while back, the co-op grocery store near me was selling this really good bread with chopped up figs and apricots in it, and ever since I’ve been meaning to re-create it at home.
I’d say this recipe was a major success — whole grain, healthy, not too sweet, but still delicious. I love how all the flavors compliment each other.
What is Spelt Flour?
Spelt is an ancient grain – a relative of the wheat that’s typically used for baking flour in modern times. Whole-grain spelt is easily digestible, and it’s a good source of fiber, vitamins, and minerals.
Spelt flour can be used as a substitute in most recipes that call for whole wheat or all-purpose flour, like breads and baked goods. Hence, this recipe!
Spelt Bread Ingredients
To make this recipe, you’ll need:
- spelt flour (you can also substitute whole wheat pastry flour, or 1/2 white flour 1/2 whole wheat flour)
- cane sugar
- unsweetened applesauce
- large ripe banana
- dried apricots
- dried figs
- baking powder
- baking soda
You can also add chopped nuts, or swap out the apricots and/or figs for your favorite dried fruit (for example, dried cherries or dried apple).
How to Make Spelt Bread
Start by preheating your oven to 350 degrees F. In a large bowl, combine the dry ingredients and stir to combine.
Next, in a separate bowl, mix together the wet ingredients. Slowly pour the wet mixture into the dry ingredients, stirring gently to until the mixture is somewhat uniform. (Don’t over-mix.)
Grease a bread pan and pour the mixture in, then sprinkle some raw oats on top for a nice aesthetic effect. 😉
Bake for 45-50 minutes. Use a fork or toothpick to check to make sure it’s done. Let cool on a wire rack, then dig in!
Matt came out to be my hand model and slice the bread for me. I think he has a big future in hand modeling.
Work it, work it…
Yep, right there, perfect…
His reward? Taste-testing privileges!
He gave the bread the ‘Matt seal of approval’. Success!
To store, wrap the bread tightly in plastic wrap (or place in an airtight container) and keep on the counter for up to 3 days.
You’ll find the full spelt bread recipe at the bottom of this post. Enjoy!
What’s a bread recipe you’ve been loving lately? Let me know in the comments!
Want more healthy bread and/or baked goods recipe inspiration? Check these out:
- Banana Spelt Muffins
- Whole Wheat Banana Bread with Peanut Butter
- Healthy Pumpkin Muffins (or Bread)
- Peach Muffins (Vegan + Gluten Free)
- Rhubarb Strawberry Bread
- Ginger Pear Muffins with Honey
- Vegan Irish Soda Bread (Whole Wheat)
- Vegan Zucchini Muffins with Lemon
- 2 C spelt flour (or whole wheat pastry flour, or half white flour and half whole wheat flour)
- 1/2 C cane sugar
- 2 tsp. cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 & 1/2 C unsweetened applesauce
- 1 large ripe banana, mashed
- 1/2 C dried apricots, chopped
- 1/2 C dried figs, chopped
Preheat oven to 350.
- In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish. Spoon the mixture into a non-stick or sprayed bread pan; sprinkle some raw oats on top to make it look pretty.
- Bake 45 to 50 minutes — fork check near end to make sure it’s done!