Dive into the flavors of yesteryears with this old-fashioned Homemade Prune Bread studded with crunchy walnuts! A no-yeast quick bread that's delightfully moist and sweet. It's perfect for breakfast spreads or paired with your afternoon tea. Try this nostalgic recipe and let every bite transport you back in time.
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What Makes Prune Bread a Special Old-Fashioned Breakfast Treat
Do you love quick breads like Banana Nut Bread and Zucchini Bread but want to try something a little bit different? Although the name of this old-school recipe doesn't do it any favors, the flavor will surely win you over after just one bite.
The loaf's mildly sweet, dense, and moist crumb is studded with sweet prunes and earthy walnuts, giving this quick bread much more of a cake vibe. This recipe is sure to become a family favorite, even if you have to start calling it "Dried Plum Bread" around the kids.
Why You Should Try This Recipe
Without the need for yeast or waiting for the dough to rise, you can make fresh Prune Bread in about an hour without any stress. No more waking up when it's still dark just to get fresh baked goods on the table for a memorable weekend breakfast!
For those new to baking, fear not! This no-fail, easy Prune Bread recipe is a fantastic place to start your baking journey.
Prune Nut Bread Ingredients
For this easy prune bread recipe, you'll need:
- Pitted prunes
- Walnut pieces
- All-purpose flour
- Light brown sugar
- Baking powder
- Orange
- Salt
- Baking soda
- Orange juice
- Neutral vegetable oil
- Eggs
Since you will be zesting the orange, spending a little more to buy an organic one is worth it.
How to Make Prune Nut Bread
To prepare this dried prune bread recipe:
- Preheat the oven to 350°F.
- Lightly grease a 9-inch loaf pan.
- Dice the prunes. If you are using large pieces of walnuts, cut them into small pieces. Place them in a large mixing bowl.
- Scrub the orange and zest it with a microplane. Add the zest to the prunes and walnuts in the mixing bowl.
- Add the rest of the dry ingredients to the mixing bowl. Mix well with a wooden spoon.
- Whisk the egg and add it to the dry ingredients with the orange juice and the vegetable oil.
- Stir the dough until all the ingredients barely combine, and then pour it into the greased loaf pan. Use a rubber spatula to scrape down the bowl.
- Lightly bang the loaf pan on the counter to flatten and remove extra air bubbles.
- Bake on the middle rack of the preheated oven for about 45 or until you can insert a toothpick into the middle of the bread, and it comes out clean.
- Let the bread cool in the loaf pan for five minutes before turning it out onto a wire rack to cool further
- Serve warm or at room temperature.
What to Serve With Dried Prune Bread
A thick layer of salted butter helps highlight the bread's sweetness, and a dollop of orange marmalade brings a bitter-sweet component that works well. Spreadable cheese like Laughing Cow or a soft brie adds some creaminess.
Pair a toasted slice of Prune Bread with a cup of coffee or tea for a wonderful mid-afternoon snack or light breakfast.,
How to Store Prune Nut Bread
Don't put extra bread in the fridge since it can make it dry out quicker. Instead, wrap any leftover bread in plastic and keep it in a breadbox or on the counter.
If you need to save the bread for longer than a few days, you can wrap it with plastic wrap, cover it with aluminum foil, and stick it in the freezer.
How Long Does It Last
The bread will keep for two to three days at room temperature and for up to a month in the freezer.
More Sweet Recipes
Prune Bread
Ingredients
- ¾ cup all-purpose flour
- 1 cup packed brown sugar
- 1 cup diced prunes
- ¾ cup chopped walnuts
- 4 teaspoons baking powder
- 1 tablespoon grated orange zest
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ cup orange juice
- ¼ cup oil
- 2 eggs beaten
Instructions
- Preheat the oven to 350°F and grease a 9x5x3-inch loaf pan.
- In a large bowl, thoroughly combine the flour, brown sugar, prunes, walnuts, baking powder, orange zest, salt, and baking soda. Stir in the orange juice, oil, and eggs until just mixed.
- Turn out the mixture into the prepared loaf pan and bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for 5 minutes. Then invert onto a rack to cool completely or serve warm with butter or marmalade.
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