Quick Prune Bread Recipes
PRUNE QUICK BREAD
I bake this bread weekly and use a variety of fruits available in the junior baby food lines. The recipe came from a friend, who made it for our Christian Mothers' Club. When I'm asked to bake for lunches, bake sales or other benefits, I usually make this bread. -Shirley Kmiotek, Northbridge, Massachusetts
Provided by Taste of Home
Time 45m
Yield 2 mini loaves.
Number Of Ingredients 9
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.
Nutrition Facts :
QUICK PRUNE BREAD
This is from the Woman's Home Companion Cook Book, the 1944 edition. It was my grandmother's cookbook. I find it fascinating; it covers everything from wartime rationing to canning what you've grown in your Victory Garden.
Provided by Stephanie in Pittsb
Categories Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 12
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.
Nutrition Facts : Calories 2653, Fat 43.9, SaturatedFat 13.4, Cholesterol 235.9, Sodium 5115.7, Carbohydrate 521.6, Fiber 35.4, Sugar 200.2, Protein 61
ITALIAN FRESH PRUNE PLUM BREAD
When fresh prune plums are in season, you won't find a better quick bread. You can freeze the second loaf.
Provided by Olha7397
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 13
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.
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