Quick Prune Bread
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 1 loaf
Category: Breads
Keywords: Lunch/Snacks, Fruit, Healthy, Less than 4 Hours, Easy
Indulge in the comforting nostalgia of yesteryear with this delightful Quick Prune Bread, a recipe lovingly preserved from the 1944 edition of the Woman’s Home Companion Cook Book. This charming loaf, a favorite from my grandmother’s collection, combines wholesome ingredients with a touch of history, making it a truly special treat. Whether you’re looking to enjoy a simple yet satisfying snack or add a touch of vintage to your lunchbox, this bread fits the bill perfectly. It’s an easy-to-make recipe that’s both healthy and delicious, featuring the rich flavors of prunes and a delightful blend of spices. Let’s dive into the steps for creating this heartwarming bread that carries the essence of the Victory Gardens and wartime resilience.
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup whole wheat flour
- 1 large egg
- 1 cup buttermilk or sour milk
- 1 cup pitted prunes, chopped
- 1/2 cup prune juice
- 2 tablespoons shortening or butter, melted
Instructions:
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Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures that the oven is at the perfect temperature for baking your bread evenly.
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Prepare Dry Ingredients: Sift 2 cups of all-purpose flour into a large mixing bowl. Measure the flour accurately and then add 1/2 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of salt, and 1 1/2 cups of granulated sugar. Sift these ingredients together once more to ensure they are well combined.
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Incorporate Whole Wheat Flour: Mix in 1/2 cup of whole wheat flour with the sifted ingredients. This addition gives the bread a heartier texture and a touch of nutty flavor.
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Combine Wet Ingredients: In another bowl, whisk together 1 large egg, 1 cup of buttermilk (or sour milk), 1 cup of chopped pitted prunes, 1/2 cup of prune juice, and 2 tablespoons of melted shortening or butter. The egg adds richness, while the buttermilk contributes to the moistness of the bread, and the prunes infuse it with natural sweetness.
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Mix Ingredients: Pour the wet ingredients into the bowl containing the dry ingredients. Stir gently just enough to moisten the dry mixture. Be careful not to overmix, as this could result in a dense loaf.
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Prepare the Pan: Grease a loaf pan, approximately 9-1/2 inches by 5-1/2 inches, to prevent the bread from sticking.
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Bake: Transfer the batter into the prepared loaf pan. Place it in the preheated oven and bake for about 1 hour. The bread is done when a knife inserted into the center comes out clean. If necessary, adjust the baking time slightly based on your oven.
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Cool and Serve: Once baked, let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This cooling period helps to set the texture and makes slicing easier.
Stewing Prunes (Optional):
If you need to prepare stewed prunes for this recipe, follow these additional steps:
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Wash and Cook: Wash the prunes thoroughly and place them in a saucepan. Add several slices of lemon or orange to the pan for a hint of citrus flavor. Cover the prunes with cold water.
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Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer briskly for about 45 minutes to 1 hour. This will soften the prunes and infuse them with a flavorful essence.
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Sweeten: In the last 5 minutes of cooking, you may add up to 1/4 cup of sugar for every cup of prunes if desired, adjusting the sweetness to your preference.
This classic Quick Prune Bread offers a blend of wholesome ingredients and a nod to history with every slice. Perfect for a nutritious snack or a delightful addition to your meals, it stands as a testament to simple, yet delicious, home cooking. Enjoy this recipe that brings a taste of the past into your modern kitchen!
