Prune Harvest Bread
Prune Harvest Bread is a hearty, naturally sweet loaf featuring diced prunes, nuts, and wheat germ, perfect for festive mornings or cozy gatherings with rich flavors.
Ingredients
Instructions
- Stir warm water, dry yeast, warm milk, honey, salt, vegetable oil, and eggs together thoroughly.
- Use 1/4 cup of flour to dredge the diced, pitted prunes.
- Mix dry ingredients together and add to the liquid mixture.
- Add the dredged prunes and chopped nuts to the mixture.
- Knead the dough for several minutes until smooth.
- Place the dough in greased loaf pans.
- Let the dough rise about 1 hour until doubled in size.
- Punch down the dough to release air.
- Let the dough rise again for about 30 minutes.
- Bake in a 350°F oven for about 30 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider substituting half of the all-purpose flour with whole wheat flour. If you prefer a sweeter bread, increase the honey to 1/3 cup. Ensure your yeast is fresh for the best rise. When kneading, add flour gradually to avoid a sticky dough. This recipe can also be made with dried figs or apricots for a different taste.
Serving Suggestions
Slice the Prune Harvest Bread and serve it warm with butter or cream cheese for a delightful breakfast or snack. It pairs beautifully with a cup of tea or coffee. Consider serving it alongside a fresh salad or a bowl of soup for a light lunch. This bread also complements sweet spreads or cheese platters perfectly.
Storage & Reheating
Allow the bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, freeze the bread in an airtight bag for up to 3 months. To reheat, wrap in foil and warm in a 350°F oven for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Harvest Bread contains roughly 438 calories, with 4g protein, 41g carbohydrates, and 31g fat. It is a good source of dietary fiber (16% of the Daily Value), vitamin C (15% of the Daily Value), and potassium (10% of the Daily Value). Note that it is relatively high in sodium, at 978mg per serving (43% 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 figs, apricots, or raisins. Each will impart a unique flavor to the bread. Just make sure to adjust the dredging flour accordingly to help them integrate smoothly into the dough.
What can I do if my dough doesn’t rise?
If your dough isn’t rising, check the temperature of your ingredients and environment. Yeast thrives in warm conditions, so ensure your water and milk are warm, not hot. Also, make sure your yeast is active; if it doesn’t bubble when mixed with warm water, it may be expired.
Can I make this bread in advance?
Absolutely! You can prepare the dough up to the first rise, then punch it down and refrigerate it overnight. Let it come to room temperature before shaping, allowing for a second rise. This method enhances the flavor and saves time on baking day.
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).