Quick Prune Bread

Name: Quick Prune Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 2 cups flour; 1/2 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon cinnamon; 1 1/2 teaspoons salt; 1/2 cup sugar; 1 cup whole wheat flour; 1 egg, slightly beaten; 1 cup sour milk or 1 cup buttermilk; 1 cup prune, stewed and chopped; 1/2 cup prune juice; 2 tablespoons shortening or 2 tablespoons butter, melted and slightly cooled

Submitted by Stephanie in Pittsb

"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."

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Ready In:: 1hr 15mins
Ingredients:: 12
Yields:: 1 loaf

ingredients

2 cups flour
¹⁄₂ teaspoon baking powder
1 teaspoon baking soda
¹⁄₂ teaspoon cinnamon
1 ¹⁄₂ teaspoons salt
¹⁄₂ cup sugar
1 cup whole wheat flour
1 egg, slightly beaten
1 cup sour milk or 1 cup buttermilk
1 cup prune, stewed and chopped
¹⁄₂ cup prune juice
2 tablespoons shortening or 2 tablespoons butter, melted and slightly cooled

directions

Preheat oven to 350 F.
Sift flour; measure; add baking powder, soda, cinnamon, salt and sugar; sift again, add whole wheat flour and mix thoroughly.
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.
Do not beat.
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.
*Note on stewing prunes: Wash prunes and place in a saucepan with several lemon or orange slices; cover with cold water.
Bring to a boil and boil briskly for 45 minutes to 1 hour.
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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Reviews

Amazing texture. Great recipe. I baked as muffins. 18 minutes. Stewing the prunes is very easy. I let them cool. Winner

Catherine1
This is not bad, but it is quite heavy. It's more like a (heavy) cake.

EURrosa1

RECIPE SUBMITTED BY

Stephanie in Pittsb

Pittsburgh, PA

I'm a full-time Mom, part-time library assistant. I love taking care of my little monster, reading, gardening organically, trying new recipes... did I mention reading? I'm a member of the SCA (www.sca.org). I have a degree in Theatre (which I've done nothing with, sadly).

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