We’ve always loved how a simple loaf can transform everyday ingredients into something extraordinary, and our prune bread recipe is no exception. With its moist texture and natural sweetness from plump prunes, this bake offers a comforting twist on classic breads that’s perfect for breakfast or a snack.
Prunes bring a touch of history from their origins in dried plum traditions, adding depth and nutrition to our easy-to-make recipe. We’re excited to share how you can whip up this flavorful treat in your own kitchen, making it a staple in your baking routine.
Ingredients
In our prune bread recipe, we transform simple, wholesome ingredients into a moist and naturally sweet delight, building on the historical and nutritional benefits of prunes we’ve discussed earlier. Below, we list the ingredients in the order they are typically used, with precise measurements and any necessary prep notes to ensure your baking success.
- 2 cups all-purpose flour: The base of our prune bread, sifted for even texture and measured accurately to achieve the perfect rise.
- 1 cup pitted prunes: Chopped finely for that burst of natural sweetness and moisture that makes this bread irresistible—remember, fresh or dried prunes work best for optimal flavor.
- 1/2 cup granulated sugar: Added next to enhance the prunes’ sweetness without overpowering; opt for organic if you’re aiming for a healthier twist.
- 1 teaspoon baking powder: Combined with the dry ingredients to provide lift and a tender crumb—we always recommend checking the expiration date for reliable results.
- 1/2 teaspoon baking soda: Works alongside baking powder for additional rising power, especially when reacting with any acidic elements in the mix.
- 1/2 teaspoon ground cinnamon: A warm spice that complements the prunes’ earthy notes; freshly ground for maximum aroma and depth.
- 2 large eggs: Beaten lightly before incorporation to bind the batter and add richness—use room-temperature eggs for better emulsification.
- 1/2 cup unsalted butter: Melted to infuse moisture and a buttery flavor; if substituting, use an equal amount of oil for a lighter version.
- 1 cup milk: Whole milk preferred for creaminess, added to create a smooth batter—adjust to dairy-free alternatives if needed for dietary preferences.
These carefully selected ingredients not only highlight the nutritional perks of prunes, like their fiber and vitamins, but also ensure our prune bread turns out as a comforting, flavorful treat every time.
Required Tools and Equipment
With our ingredients assembled from the previous section, we now turn to the essential tools and equipment that make preparing this prune bread recipe straightforward and efficient. Having the right items on hand ensures precise measurements, even mixing, and perfect baking results.
To create this moist and flavorful prune bread, gather the following tools. We’ve organized them in the order they might be used, from preparation to baking and cooling:
- Large mixing bowl: We use this for combining dry ingredients like flour, baking powder, and cinnamon, as it provides ample space to avoid spills and ensure thorough blending.
- Medium mixing bowl: Ideal for whisking wet ingredients such as eggs, melted butter, and milk, helping us achieve a smooth mixture before incorporating it with the dry components.
- Measuring cups and spoons set: Accuracy is key in baking, so we rely on these for precise measurements of ingredients like 1 cup of flour or 1 teaspoon of baking soda, preventing imbalances in texture and rise.
- Whisk or electric mixer: We recommend a whisk for quick, manual blending of batter to incorporate air and eliminate lumps, or an electric mixer if you prefer a faster, more consistent result.
- Loaf pan (9×5 inches): This is crucial for shaping the bread into its classic form; we suggest a non-stick version to ensure the loaf releases easily and bakes evenly for that golden crust.
- Spatula: Perfect for scraping down bowl sides and folding ingredients gently, we find it indispensable for maintaining the bread’s tender crumb without overmixing.
- Oven thermometer: While not always necessary, we advise using one to verify your oven reaches the exact 350°F required, guaranteeing the bread bakes through without drying out.
- Cooling rack: After baking, we place the loaf on this to allow air circulation, preventing sogginess and ensuring the bread cools uniformly for the best texture.
By preparing these tools in advance, we set ourselves up for a seamless baking experience that highlights the natural sweetness and moisture of prunes in every slice.
Instructions
With our ingredients measured and tools at hand, we guide you through creating a moist, naturally sweet prune bread that highlights the rich flavor and texture of prunes. Let’s break down the process step by step for a seamless baking experience.
Prepare the Prunes
Before we begin mixing, we focus on the star ingredient—prunes—to unlock their natural sweetness and ensure they blend perfectly into the bread. Start by rinsing 1 cup of pitted prunes under cold water to remove any residue. Next, chop them into small, even pieces using a sharp knife, aiming for about ½-inch chunks to distribute moisture evenly throughout the loaf. If the prunes feel dry, soak them in ½ cup of warm water or milk for 10 minutes to plump them up, then drain thoroughly—this step enhances the bread’s tender crumb and adds a burst of fruity flavor in every bite.
Mix the Dry Ingredients
We turn to the dry components that form the base of our prune bread, providing structure and a subtle spice. In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of ground cinnamon. Use a whisk to stir these ingredients together until fully blended, ensuring the leavening agents are evenly distributed for a light, airy rise. This mixture sets the foundation, balancing the moist texture from the prunes with a warm, aromatic spice that makes the bread irresistible.
Mix the Wet Ingredients
With the dry mix ready, we prepare the wet ingredients to add moisture and richness, creating a batter that’s smooth and full of flavor. In a medium mixing bowl, beat 2 large eggs until frothy, then incorporate ½ cup of melted unsalted butter and 1 cup of milk, stirring vigorously to create a creamy base. Add 1 teaspoon of vanilla extract for an extra layer of depth, whisking until the mixture is uniform and glossy. These elements bind everything together, infusing the bread with a tender crumb and the natural sweetness of prunes that you’ll savor in each slice.
Combine and Bake
It’s time to bring it all together and transform our batter into a golden loaf of prune bread, capturing the essence of this comforting treat. Gently fold the wet ingredients into the dry mixture using a spatula, stirring just until combined to avoid overmixing and keep the texture light—then, fold in the prepared prunes for even distribution. Pour the batter into a greased 9×5-inch loaf pan, smoothing the top with the spatula. Preheat your oven to 350°F and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean—the kitchen will fill with the irresistible aroma of cinnamon and prunes, signaling a perfectly baked loaf with a moist interior and slightly crisp crust.
Cool the Bread
Finally, we ensure our prune bread sets properly for the best texture and flavor, allowing the natural sweetness to shine through. Remove the pan from the oven and let it rest on a cooling rack for 10 minutes, then carefully invert the loaf onto the rack to cool completely for about 1 hour. This step prevents sogginess and helps the bread slice neatly, preserving its moist crumb for enjoying as a breakfast staple or snack.
Make-Ahead Instructions
One of the joys of our prune bread recipe is its flexibility for busy schedules. We often prepare components in advance to let the natural sweetness and moisture of the prunes infuse the bread even more, resulting in a richer, more flavorful treat. This approach not only saves time but also enhances the prune bread‘s texture, making it perfect for meal prep or spontaneous snacking.
Preparing Ingredients Ahead
To streamline your baking process, we suggest prepping the key elements of the recipe the day before. Here’s how:
- Prunes: Rinse and chop 1 cup of pitted prunes into small pieces to distribute their sweetness evenly. Place them in an airtight container and store in the refrigerator for up to 24 hours. This allows the prunes to soften slightly, amplifying their moist, plump texture when mixed into the batter.
- Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of ground cinnamon. Transfer the mixture to an airtight container or resealable bag and keep it at room temperature for up to 2 days. This step ensures the dry base stays fresh and ready for quick assembly.
- Wet Ingredients: Whisk together 2 large eggs, ½ cup of melted unsalted butter, and 1 cup of milk in a medium bowl. Cover and refrigerate for no more than 12 hours to preserve freshness. Avoid preparing this too far in advance to prevent separation, which could affect the bread’s rise and tender crumb.
Assembling and Storing Batter
If you’re short on time, we recommend mixing the full batter ahead and chilling it briefly. Combine the prepped dry and wet ingredients with the chopped prunes, then pour the batter into a greased loaf pan. Cover the pan tightly with plastic wrap and refrigerate for up to 8 hours. When you’re ready to bake, let it sit at room temperature for 15-20 minutes to ensure even rising. In our experience, this method lets the prunes’ natural sugars meld with the other flavors, creating a deeper, more aromatic prune bread.
Baking and Storage Tips
For fully baked prune bread, cool the loaf completely on a wire rack after baking, then wrap it tightly in plastic wrap or aluminum foil. Store at room temperature for up to 3 days, or refrigerate for up to 5 days to maintain its soft, moist interior. If freezing, slice the bread first for easy portioning—wrap slices individually and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a 350°F oven for 10 minutes, reviving the bread’s golden crust and fruity essence.
| Storage Method | Duration | Best Practices |
|---|---|---|
| Room Temperature | Up to 3 days | Wrap tightly to preserve moisture. |
| Refrigerator | Up to 5 days | Use an airtight container. |
| Freezer | Up to 3 months | Slice before freezing for convenience. |
Conclusion
We’ve truly enjoyed guiding you through this prune bread adventure. It’s more than just a recipe; it’s a way to savor the rich flavors and health perks of prunes in your daily routine.
Let’s bake it together and discover how it adds a touch of homemade magic to our lives.
Frequently Asked Questions
What is prune bread and why should I try it?
Prune bread is a moist, naturally sweet quick bread made with simple ingredients like prunes, flour, and spices. It’s perfect for breakfast or snacks, offering a comforting texture and flavor. Historically, prunes have been valued for their nutrition, providing fiber and vitamins that make this bread a healthier baking option. Try it to enjoy a easy, homemade treat that elevates everyday ingredients.
What ingredients are needed for prune bread?
Key ingredients include all-purpose flour for structure, pitted prunes for moisture and sweetness, granulated sugar, baking powder and soda for rise, ground cinnamon for flavor, eggs, unsalted butter, and milk. Each adds nutritional benefits, like fiber from prunes and vitamins, ensuring a delicious, balanced bread that’s simple to prepare at home.
What tools are required to make prune bread?
You’ll need a large mixing bowl for dry ingredients, a medium one for wet, measuring cups and spoons for accuracy, a whisk or electric mixer, a loaf pan for baking, a spatula for stirring, an oven thermometer for precise temperature, and a cooling rack. Having these ready ensures a smooth process, highlighting the prunes’ natural sweetness in every slice.
How do I make prune bread step by step?
Start by rinsing and chopping prunes. Mix dry ingredients (flour, baking powder, soda, cinnamon) in one bowl, and wet ones (eggs, butter, milk, sugar) in another. Combine mixtures, fold in prunes, pour into a greased loaf pan, and bake at the recommended temperature until golden. Cool on a rack to maintain texture. The whole process takes about an hour for a fresh, tasty result.
Can I prepare prune bread in advance?
Yes, prep components ahead to save time. Chop prunes and store in the fridge for up to 2 days. Mix dry ingredients and keep in an airtight container for a week. Wet ingredients can be combined and refrigerated for a day. Assemble batter just before baking for the best flavor. This method enhances taste and texture, making it ideal for busy schedules.
How should I store prune bread for freshness?
Cool the bread completely on a rack, then wrap tightly in plastic or foil. Store at room temperature for up to 3 days, in the fridge for a week, or freeze for up to 3 months. Thaw frozen bread at room temperature or in the fridge. Proper storage preserves the moist texture and natural sweetness of the prunes, ensuring it stays delicious.