Grandma Jacobs' Prune Bread
Grandma Jacobs' Prune Bread offers a moist, flavorful loaf with tender prunes and crunchy walnuts, perfect for teatime or comforting family gatherings.
Ingredients
Instructions
- Mix the flour, baking soda, nutmeg, allspice, salt, and sugar in a large bowl.
- In a separate bowl, combine the oil, eggs, vanilla, and buttermilk.
- Add the wet ingredients to the dry ingredients and mix just until all are moist.
- Cook the prunes just enough to soften them, then chop them.
- Fold the chopped prunes and walnuts into the batter.
- Pour the batter into prepared loaf pans.
- Bake at 350°F (175°C) for 45 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a healthier alternative, you can substitute half of the oil with unsweetened applesauce. If you don't have buttermilk, regular milk mixed with a tablespoon of vinegar or lemon juice will work as a substitute. To enhance the flavor, consider adding a pinch of cinnamon. Make sure to chop the prunes finely to distribute their sweetness evenly throughout the bread.
Serving Suggestions
Serve slices of Grandma Jacobs' Prune Bread warm or at room temperature, perfect for breakfast or as a snack with a cup of tea or coffee. It pairs beautifully with sweet spreads like butter or cream cheese. For a complete meal, consider serving it alongside a light salad, such as a 5-Part Salad, for a delightful contrast.
Storage & Reheating
Store leftover prune bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread in plastic wrap and then in aluminum foil before placing it in the freezer, where it can last for up to three months. To reheat, simply thaw at room temperature and warm in the oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Jacobs' Prune Bread contains roughly 2056 calories, with 50g protein, 274g carbohydrates, and 108g fat. It is an excellent source of dietary fiber (131% of the Daily Value), calcium (114% of the Daily Value), and iron (100% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 other dried fruits instead of prunes?
Yes, you can substitute prunes with other dried fruits like raisins, apricots, or figs. Just be sure to chop them into similar sizes to ensure even distribution in the batter. Each fruit will impart its unique flavor, so choose one that complements your taste preferences.
Is this recipe suitable for vegan diets?
To make this recipe vegan, substitute the eggs with a flaxseed meal (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) and use a plant-based oil. Additionally, replace buttermilk with a non-dairy milk mixed with vinegar or lemon juice. This way, you can enjoy a delicious vegan version of prune bread.
What can I do if my bread is too dense?
If your prune bread turns out dense, it may be due to overmixing or measuring flour incorrectly. To ensure a lighter texture, mix the batter just until combined and spoon the flour into your measuring cup instead of scooping it directly. You can also add a bit more baking soda if needed for additional rise.
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).