Prune Loaves
Prune loaves are moist, hearty bread featuring sweet dried prunes, perfect for breakfast or tea time, appealing to those who enjoy wholesome, fruit-infused baked goods.
Ingredients
Instructions
- In a small saucepan, combine water and snipped prunes; bring to a boil.
- Cover and simmer for 3 minutes.
- Drain, reserving 1/3 cup of the liquid. Set aside.
- Cream together sugar and shortening until fluffy; beat in the egg.
- Combine buttermilk and reserved prune liquid.
- Stir together all-purpose flour, whole-wheat flour, baking soda, salt, and baking powder.
- Add to the creamed mixture alternating with the buttermilk mixture.
- Fold in the cooked prunes.
- Pour the batter into two greased 7 1/2 x 3 1/2 x 2-inch loaf pans.
- Bake at 350°F for about 1 hour.
- Cool for 10 minutes in the pans, then remove to wire racks.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter. If you don't have whole-wheat flour, you can substitute it with more all-purpose flour. For a twist, try incorporating chopped nuts or dried fruits along with the prunes for added texture. This recipe is similar to American recipes that celebrate the use of dried fruits.
Serving Suggestions
These prune loaves are delightful on their own but can be served with a dollop of cream cheese or butter for extra richness. Pair them with a warm cup of tea or coffee for a cozy afternoon snack. They also make a great addition to a brunch spread alongside dishes like Marie'S Sour Cream Bundt Cake.
Storage & Reheating
Store any leftover prune loaves in an airtight container at room temperature for up to three days. For longer storage, wrap the loaves tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw and warm in the oven at 350°F for about 10 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Loaves contains roughly 355 calories, with 8g protein, 59g carbohydrates, and 11g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1127mg per serving (49% 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 prunes?
Fresh prunes contain more moisture than dried ones, which may affect the texture of the loaf. If you prefer to use fresh prunes, reduce the water in the recipe and adjust the baking time accordingly to ensure the loaf is cooked through.
How can I make this recipe healthier?
To make the prune loaves healthier, you can reduce the sugar by half or substitute it with a natural sweetener like honey or maple syrup. Additionally, using whole grain flours instead of all-purpose flour adds more fiber and nutrients, aligning with vegetarian recipes.
Can I add other fruits to this recipe?
Absolutely! You can mix in other dried fruits such as apricots or raisins for added flavor. Just be sure to adjust the liquid content slightly if you add more than one cup of fruit to maintain the right batter consistency.
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).