Before the quick bread post, click on the link below to send a Mother’s Day Card that will work toward ending hunger… from THE WORLD FOOD PROGRAMME–BLOGGERS AGAINST HUNGER. HAPPY MOTHER’S DAY, FRIENDS…
NOW ON TO THE BREAD!!
My husband loves this bread.
But, when I mentioned to him (before he tasted it) that I was working on a recipe for prune bread, he made a face, rolled his eyes and laughed. Sometimes, we never escape third-grade humor.
I don’t cook a lot with prunes, but have remembered a couple of great recipes lately…one was from THE SILVER PALATE. I want to say it was Chicken Marabella and it was famous. The other is a pork roast with prunes that’s to exhale repeatedly over. French recipe. OOOOh. It’s lovely. So different. So smooth. So company friendly. Reheats like a champ over the weekend after a Friday night dinner party.
Back to the bread. I made this bread when I was working on an article called, “Quick Bread 101,” in which I attempted to work out a basic quick bread recipe that let you add whatever you had on hand …say bananas, apples, blueberries, etc. I think I got it right, but this variation is my absolute favorite. It would be a sweet Mother’s Day gift, a great addition to brunch.
I’ve been gone a few days to a funeral, so thought it was a good time to bring out the prune bread recipe and share it on the blog. If you tried it from examiner, sorry. I have re-written the recipe specifically for prunes. It makes stuperous muffins!! (stuperous is my word for something between stupendous and super)
Alyce’s mom and nephew Michael…..
Prune Nut Bread
makes 1 9x5x3 loaf
1 c prunes, chopped
1 1/2 c orange juice
Simmer chopped prunes in orange juice for about five minutes. Let cool slightly.
4T melted butter, cooled, or canola oil
1 egg (you might want to use 2 at altitude)
Mix cooled butter/oil and egg and add to orange juice and prunes.
21/2 c unbleached flour
1 c sugar
3 1/2 t baking powder
1 t salt
1 c chopped nuts
In a large bowl, mix well all dry ingredients. Add wet ingredients and stir just until well-mixed.
Spoon into greased and floured 9x5x3 loaf pan. Bake about 50 minutes until bread is firm to the touch, is pulling away from the sides of the pan, and a toothpick inserted in the middle of the bread comes out with just a few moist crumbs. Let cool in pan 5 min. Bang pan on counter or board and turn out onto rack to cool completely before slicing. Keep well-wrapped on counter for 1-2 days or freeze for up to 2 months.
Can be made into muffins. Pour into greased muffin tins and bake at 400F 15 min. Turn out on to rack to cool.
TWO-DOG KITCHEN AND AROUND THE ‘HOOD
As I write, Friar Tuck is over at Dr. Bill’s getting a little nip and tuck done to raise his voice. Yes, Tucker’s getting neutered, but, you know, it had to happen. I apologized ahead of time because he’ll be a little groggy afterward.
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(Below: Later this afternoon……Poor baby)
Our sour-cherry tree in bloom. Pie cherries will be ready about the fourth of July. Come pick before the birds get them all. If we get up early to bake before the heat comes, we can have pie for the holiday.
Sing a new song; bake a new bread;
Happy Mother’s Day!
In Memorium…Carol Curtiss..The Quintessential Lutheran Party Girl..
God, Love Her!