|A bread for Jacque Franklin, who broke bread for me so many times. Thank you and be well, my friend.|
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.
Prune Nut Bread
- 1 cup prunes chopped
- 1 1/2 cups orange juice
- Simmer chopped prunes in orange juice for about five minutes. Let cool slightly.
- 4 tablespoons melted butter cooled or sub 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.
- Set aside.
- 21/2 cups unbleached flour
- 1 cup sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup 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 minutes. 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.
copyright Alyce Morgan, 2010. All rights reserved.