Prune Spice Bread
A moist, flavorful prune spice bread featuring warm spices and sweet prunes, perfect for breakfast or teatime, appealing to those who love rich, fruity baked goods.
Ingredients
Instructions
- Soak prunes overnight, saving 2 cups of the soaking water for later use.
- Cut the soaked prunes into bits and cook them with the reserved water, sugar, and oleo until heated through.
- Allow the mixture to cool.
- Sift together the flour, salt, ground cloves, ground nutmeg, and baking soda.
- Add beaten eggs to the cooled prune mixture.
- Gradually add the sifted dry ingredients to the prune mixture, stirring until well combined.
- Pour the batter into two greased 5 x 9-inch loaf pans.
- Bake at 350°F (175°C) for one hour until a toothpick inserted comes out clean.
Tips & Substitutions
For added flavor, consider incorporating chopped nuts or a splash of vanilla extract into the batter. You can substitute half the sugar with brown sugar for a deeper taste. If you prefer a gluten-free option, use a gluten-free flour blend. Ensure the prunes are well-soaked to achieve a moist texture, similar to what you'd find in Raisin Apple Bread.
Serving Suggestions
This Prune Spice Bread makes a delightful breakfast or snack on its own. Consider serving it with a dollop of cream cheese or a spread of butter for extra richness. It pairs beautifully with a hot cup of tea or coffee. You might also enjoy it alongside a fresh fruit salad or yogurt for a balanced meal.
Storage & Reheating
Store any leftover Prune Spice Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. When ready to enjoy, thaw at room temperature and reheat slices in a toaster or microwave for a few seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Spice Bread contains roughly 459 calories, with 7g protein, 62g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (56% of the Daily Value) and vitamin C (26% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 756mg per serving (33% 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 figs instead of prunes?
Yes, you can substitute dried figs for prunes in this recipe. They will impart a different flavor but will still contribute to the moisture and sweetness of the bread. Just ensure to chop them into small pieces similar to how you would with prunes.
Is it necessary to soak the prunes overnight?
Soaking the prunes overnight is crucial for achieving the right texture and moisture level in the bread. If you're short on time, you can soak them in hot water for about 30 minutes as a quicker alternative, but the overnight soak yields the best results.
Can I make this recipe vegan?
Absolutely! To make this Prune Spice Bread vegan, substitute the eggs with flaxseed meal or unsweetened applesauce. Replace the oleo with a plant-based butter or coconut oil. These adjustments will help maintain the bread's moisture and texture while adhering to vegan dietary preferences.
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).