Orange Prune Bread

Submitted by grandma2969

"this is a moist dense bread..freezes well.use your personal choice of nuts, walnuts, pecans..etc.."

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 12

ingredients

• 1 cup pitted prune
• water, to cover prune
• 2 large eggs
• 3 tablespoons vegetable oil
• 1 cup granulated sugar
• 1 tablespoon grated orange rind
• 1 teaspoon orange extract
• 1⁄2 cup orange juice
• 2 1⁄4 cups all-purpose flour
• 1⁄4 teaspoon cinnamon
• 1 1⁄2 teaspoons baking powder
• 3⁄4 teaspoon salt
• 3⁄4 cup chopped nuts

directions

1. cover prunes with water and cook until tender.drain and reserve 1/2 cup prune water.
2. cool prunes, then dice.
3. in a bowl, beat eggs slightly with fork and add oil, sugar, orange peel, extract and reserved prune water and orange juice -- mix well.
4. add flour, baking powder, salt, cinnamon.add nuts and diced prunes.
5. stir only enough to moisten ingredients.
6. grease and flour a 9x5" loaf pan.
7. pour batter into pan and bake in 350* oven for 55-60 minutes or until it tests done when wooden pick inserted near the center comes out clean.
8. cool in pan 10 minutes.
9. remove from pan to rack and cool completely before slicing.

Reviews

[leila2]

I made this bread with a few slight changes - I didn't soak the prunes because they were already moist - so I used a whole cup of orange juice instead of half a cup (and no water) - (I did not use orange extract - but did add extra grated orange rind). I also omitted the nuts because I made it for children and lastly, I used brown sugar instead of white. <br/><br/>It was AMAZING. Thank you for this recipe. I will definitely be making it again. The children loved it (as did I!).

 

[lilquiz]

I think this recipe was on a package of Del Monte prunes around 15 years ago. I made this bread and then lost the recipe. I've been looking for this recipe since. I believe the prune package called it "Orange Blossom Prune Bread". This is a great tasting bread and may change the minds of prune haters. Thanks for the recipe grandma and I hope this review brings this tasty bread to the interest of others. Followed the recipe exactly and nuts are optional in case of allergy issues.

 

[John L.]

Very good recipe. I used about one-half cup sugar/non-sugar blend plus 3 Tbsp honey to retard spoilage. I also doubled the amount of orange zest. Baked 75 minutes to get a clean probe. The result was a dense, moist loaf with a good balance of orange and prune. It toasts nicely. I'll definitely make this again!