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Quick Prune Bread

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“This is from the Woman's Home Companion Cook Book, the 1944 edition. It was my grandmother's cookbook. I find it fascinating; it covers everything from wartime rationing to canning what you've grown in your Victory Garden.”
READY IN:
1hr 15mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 F.
  2. Sift flour; measure; add baking powder, soda, cinnamon, salt and sugar; sift again, add whole wheat flour and mix thoroughly.
  3. Combine egg, sour milk or buttermilk, prunes, prune juice and melted shortening or butter; pour into flour mixture and stir just enough to moisten the dry ingredients.
  4. Do not beat.
  5. Turn into a greased loaf pan (about 9-1/2"x5-1/2") and bake for about an hour, until a knife comes out clean when inserted in the middle.
  6. *Note on stewing prunes: Wash prunes and place in a saucepan with several lemon or orange slices; cover with cold water.
  7. Bring to a boil and boil briskly for 45 minutes to 1 hour.
  8. Sweeten to taste by adding up to 1/4 cup of sugar for every 1 cup of prunes in the last 5 minutes of cooking.

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