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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, flavorful, moist and full of fiber.
Prunes
I 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
Quick Breads
For me, quick breads are a slice of comfort. If you look through our Recipe Box, you’ll discover that we love quick breads here on T2T. 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.
Ingredients
- 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
Cooking Directions
- 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.
For this recipe we used prunes and prune juice from SunSweet
Larissa says
October 7, 2014 at 1:03 pmOooh – that looks yummy, I might have to try it myself! Thanks for stopping by my blog 🙂
Amelia says
October 7, 2014 at 12:14 pmHi Lynn, your prune and cherry bread look so moist, great combination! With cinnamon i'm sure it smell heavenly.
Thanks for sharing your recipe.
Have a nice day, regards.
LNLVNDR says
October 7, 2014 at 3:32 amHi Catherine~ Hope all is well with you. This bread is a hearty and filling, perfect way to get you going in the morning~
Thanks for stopping by~ Lynn
Catherine says
October 7, 2014 at 1:35 amDear Lynn, This is a perfect bread to have with coffee at breakfast. It sounds delicious. ~ Catherine