Prize Winning Prune Bread
A moist, flavorful prune bread with warm spices, perfect for breakfast or snack. Its rich prune flavor and soft texture make it a comforting treat for all ages.
Ingredients
Instructions
- Preheat the oven to 350°F and grease and flour two loaf pans.
- Combine butter or margarine and sugar until well mixed.
- Add eggs one at a time, beating well after each addition.
- Stir in chopped cooked prunes and buttermilk.
- In a separate bowl, mix flour, baking soda, allspice, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly into the prepared loaf pans.
- Bake in the preheated oven for about 1 hour or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from pans. Serve warm with butter or cream cheese.
Tips & Substitutions
For a richer flavor, you can substitute half of the butter with applesauce. If you don't have buttermilk, make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes. Ensure the prunes are well-chopped for even distribution throughout the bread.
Serving Suggestions
Serve the prune bread warm with a spread of butter or cream cheese for a delightful treat. It pairs beautifully with a cup of tea or coffee. For a more filling meal, consider serving it alongside a light salad or as part of a Complete Breakfast (Beth'S Brunch).
Storage & Reheating
Store any leftover prune bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw and warm slices in the microwave or toast them for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Prize Winning Prune Bread contains roughly 593 calories, with 11g protein, 86g carbohydrates, and 25g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 671mg per serving (29% 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 fruits instead of prunes?
Yes, you can substitute chopped dried apricots or raisins for prunes, although the flavor and texture will be slightly different. Keep in mind that each fruit has its own sweetness level, so you might want to adjust the sugar in the recipe accordingly.
How can I make this recipe healthier?
To make the prune bread healthier, consider reducing the sugar by 1/2 cup and using whole wheat flour instead of all-purpose flour. Adding nuts or seeds can also increase the fiber content and provide a nice crunch.
What can I do if my bread is too dry?
If your prune bread turns out dry, it could be due to overbaking or not enough moist ingredients. To remedy this, you can add a glaze made of sugar and water on top after baking, or serve it with a sweet spread like frosting supreme to enhance moisture and flavor.
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).