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+ servings

Prune Raisin Bread

Spicy, Sweet and Sassy
Course Bread, Side Dish
Cuisine All-American
Keyword prunes, raisins, spices
Prep Time 15 minutes
Cook Time 55 minutes
Servings 8
Author Lynn / Turnips 2 Tangerines


  • 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.