Fruit And Nutty Prune Loaf
A moist, nutty fruit loaf featuring tender prunes and crunchy pecans, perfect for breakfast, snacks, or teatime indulgence with a hint of citrus flavor.
Ingredients
Instructions
- Sift flour with baking powder, baking soda, and salt.
- Combine the dry ingredients with sugar.
- Cut in shortening until the mixture resembles coarse crumbs.
- In a blender, blend prunes, water, egg, and orange juice until well combined.
- Mix the blended prune mixture into the dry ingredients until just combined; the mixture will be lumpy.
- Grease small loaf pans and spoon the batter into them.
- Place the pans on a cookie sheet and bake at 350°F for 30 minutes.
Tips & Substitutions
For a moister loaf, consider adding 1/4 cup of applesauce to the batter. If you don't have pecans, walnuts or almonds can be used as a substitute. To enhance the flavor, add a teaspoon of cinnamon or nutmeg. Ensure to blend the prune mixture until smooth for better incorporation. This recipe can also be adapted for gluten-free diets by using a gluten-free flour blend.
Serving Suggestions
Serve the prune loaf sliced and warm, perhaps with a spread of cream cheese or butter. It pairs beautifully with a cup of tea or coffee for a delightful afternoon snack. Consider serving it alongside a fresh fruit salad for a balanced meal. For breakfast, it complements yogurt or can be enjoyed with a side of scrambled eggs for a hearty start to the day.
Storage & Reheating
Store any leftover prune loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the loaf and warm it in the microwave for about 15-20 seconds or in a toaster oven until warmed through. This makes for a delightful breakfast treat.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit And Nutty Prune Loaf contains roughly 671 calories, with 9g protein, 71g carbohydrates, and 42g fat. It is an excellent source of dietary fiber (21% of the Daily Value) and calcium (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1437mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh prunes instead of dried ones?
Fresh prunes can be used, but they will alter the texture and moisture content of the loaf. If you choose to use fresh prunes, reduce the amount of water in the recipe and blend them well to achieve a similar consistency as dried prunes.
Is it possible to make this recipe vegan?
Yes, you can make this recipe vegan by replacing the egg with a flaxseed egg or applesauce. For the shortening, use a plant-based butter or coconut oil. This will maintain the moistness of the loaf while keeping it suitable for a vegan diet.
How can I tell when the loaf is done baking?
The loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, you can cover it loosely with aluminum foil to prevent burning while allowing it to bake through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).