Honey Orange Prune Bread
A moist, flavorful bread infused with honey and orange, complemented by nuts and prunes, perfect for breakfast, teatime, or as a sweet snack.
Ingredients
Instructions
- Cream together butter and honey.
- Add egg and orange peel; beat well.
- Sift together flour, baking powder, soda, and salt.
- Add dry ingredients alternately with orange juice to the honey mixture.
- Mix in chopped nuts and prunes.
- Pour batter into a greased loaf pan (9 x 5 x 3 inches).
- Bake in a slow oven at 325°F for 1 hour.
Tips & Substitutions
For a richer flavor, try using brown sugar instead of honey, or add a teaspoon of cinnamon for warmth. If you're out of orange juice, lemon juice can provide a nice tang. For a healthier twist, consider substituting half of the flour with whole wheat flour. Ensure your butter is softened for easier creaming with honey.
Serving Suggestions
This bread is delightful on its own but can be served with a spread of cream cheese or butter for an extra touch. Pair it with a hot cup of tea or coffee for a perfect breakfast or snack. It also complements well with a side of fresh fruit or a light yogurt for a balanced meal. Consider serving it alongside Miss Edith'S Monster Cookies for a delightful dessert table.
Storage & Reheating
Store leftover Honey Orange Prune Bread in an airtight container at room temperature for up to three days. For longer preservation, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the bread and warm it in a toaster or microwave for a few seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Honey Orange Prune Bread contains roughly 505 calories, with 7g protein, 72g carbohydrates, and 24g fat. It is a good source of protein (14% of the Daily Value), calcium (14% of the Daily Value), and potassium (13% of the Daily Value). Note that it is relatively high in sodium, at 1152mg per serving (50% 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 dried apricots instead of prunes?
Yes, dried apricots can be substituted for prunes in this recipe. They will add a different flavor profile, making the bread slightly sweeter and fruitier. Just chop them into similar sizes as the prunes for even distribution in the batter.
How do I know when the bread is done baking?
To check if the bread is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs. If the toothpick has wet batter on it, continue baking for an additional 5–10 minutes, checking regularly to avoid overbaking.
Is it possible to make this recipe vegan?
Yes, you can make this recipe vegan by substituting the egg with a flaxseed meal or a commercial egg replacer. Additionally, use a plant-based butter and ensure the honey is replaced with a vegan sweetener like maple syrup or agave nectar for a delicious vegan version.
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).