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Prune Raisin Bread
A nicely spiced prune bread with the added sweetness of raisins. This hearty bread gets it deep, rich flavor from molasses. Full of prunes and raisins, it’s also good for you. This is a must try bread. A must try even if you ‘think’ you might not like this bread because it’s made with the ‘dreaded’ prune. Prune Raisin Bread is flavorful, moist and full of fiber. Prunes taste totally different when baked, in fact they become soft, chewy and sweet.
Not a fan of raisins? This bread can easily made using chopped walnuts or pecans. Another great option would to add a handful of dried fruit such as; dried cranberries, cherries or even chopped dried pineapple from Paradise Fruit Co. Applesauce, mashed bananas or fresh blueberries would really work super in this recipe too. It’s time to re-discover this good for you dried fruit. After all, it’s not just for older people anymore:)
For me, quick breads are a slice of comfort. Quick breads are not only “quick” to make but you can mix together any combination of ingredients and you’ll have a delicious loaf of bread in no time. From start to finish, most quick breads are ready in under an hour to seventy minutes. For breakfast, I often have a slice of bread with my cup of coffee and I always have a loaf of quick bread in my freezer at all times. You never know when you’ll want a slice of comfort. Another plus, quick breads freeze beautifully.
Spicy, Sweet and Sassy
- 3/4 cup chopped pitted prunes
- 1/2 cup raisins
- 1/2 cup prune juice
- 1 cup flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon salt
- 2 egg whites
- 1/3 cup molasses
- 3 tablespoons oil
- 1/4 teaspoon vanilla extract
Preheat oven to 350º Spray 8 x 4 inch loaf pan with nonstick cooking spray; set aside.
Combine prunes, raisins and prune juice in a small saucepan. Bring to a boil over medium-high heat. Remove from heat; let stand 5 minutes.
Combine all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt in medium bowl. Combine egg whites, molasses, oil and vanilla in a small bowl. Add to flour mixture and stir until just blended. Add prune mixture; stir until moistened.
Pour batter into prepared pan. Bake 55 to 60 minutes or until toothpick inserted near middle comes out clean. Cool in pan on wire rack, 10 minutes.
Turn bread out onto wire rack. Cool completely.
We have recently “re-discovered” prunes or dried plums. To learn more about this forgotten but good for you fruit, read more about prunes here: Let’s Talk Prunes. For this recipe we used prunes and prune juice from SunSweet. Recent Recipe: Bran Prune Muffins and Strawberry Sourdough Pancakes