Orange Prune Bread Recipes

CARROT PRUNE BREAD

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan and set aside.
• 2. Beat eggs and add sugar, oil and vanilla. Sift flour, soda, spices and salt and add to egg mixture. Beat well.
• 3. Add carrots, fruit and nuts (if desired). Pour batter in pan and bake for about one hour or until toothpick inserted in center comes out clean.

PRUNE QUICK BREAD

Steps:

• In a small bowl, cream shortening and sugar. Add the egg, milk and prunes; mix well. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. Stir in nuts., Pour into two greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack.

ORANGE PRUNE BREAD

Steps:

• cover prunes with water and cook until tender.drain and reserve 1/2 cup prune water.
• cool prunes, then dice.
• in a bowl, beat eggs slightly with fork and add oil, sugar, orange peel, extract and reserved prune water and orange juice -- mix well.
• add flour, baking powder, salt, cinnamon.add nuts and diced prunes.
• stir only enough to moisten ingredients.
• grease and flour a 9x5" loaf pan.
• pour batter into pan and bake in 350* oven for 55-60 minutes or until it tests done when wooden pick inserted near the center comes out clean.
• cool in pan 10 minutes.
• remove from pan to rack and cool completely before slicing.

ORANGE BREAD

Steps:

• Preheat the oven to 350 degrees F. In a large mixing bowl, cream the butter and both sugars together with an electric mixer. Beat in the eggs, one at a time, then mix in the orange juice, vanilla, and orange zest. Add the flour, baking powder, salt, orange zest, and vanilla and mix together well. Generously butter and flour a 10 inch bundt pan and scoop the batter into it, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until the sides shrink away from the pan and the center of the loaf springs back. Cool the pan on a rack for 10 minutes, then turn out onto a round platter. Sprinkle a little confectioners sugar over the top of the bread and serve warm or at room temperature, accompanied by small pots of cranberry butter.

QUICK PRUNE BREAD

Steps:

• Preheat oven to 350 F.
• Sift flour; measure; add baking powder, soda, cinnamon, salt and sugar; sift again, add whole wheat flour and mix thoroughly.
• Combine egg, sour milk or buttermilk, prunes, prune juice and melted shortening or butter; pour into flour mixture and stir just enough to moisten the dry ingredients.
• Do not beat.
• Turn into a greased loaf pan (about 9-1/2"x5-1/2") and bake for about an hour, until a knife comes out clean when inserted in the middle.
• *Note on stewing prunes: Wash prunes and place in a saucepan with several lemon or orange slices; cover with cold water.
• Bring to a boil and boil briskly for 45 minutes to 1 hour.
• Sweeten to taste by adding up to 1/4 cup of sugar for every 1 cup of prunes in the last 5 minutes of cooking.

ITALIAN FRESH PRUNE PLUM BREAD

Steps:

• Preheat the oven to 350°F
• Lightly grease two 9 x 5 inch loaf pans.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, and beat well after each addition. Add the orange rind and vanilla.
• In a separate bowl, combine the flour, salt, cinnamon, cream of tartar and baking soda. Add the dry ingredients and sour cream alternately to the creamed mixture, beginning and ending with the dry ingredients.
• Stir in the nuts and plums. Divide the batter between the two loaf pans.
• Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
• Let the pans cool on a rack for 10 minutes, then turn the loaves out of the pans and cool completely on the rack. Makes 2 loaves.
• Lucy Waverman's Cooking School Cookbook.