Prune Bread

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Lisa gave us several recipes to choose from and I chose  her Aunty Ann's Prune Bread.  Instead of the prune baby food I put prunes in a food processor with a few tablespoons of water. 

The flavor of this bread is awesome!!!  So moist and I'm sure it is healthy too.  Thanks Lisa for this fun challenge.

Aunty Ann’s Prune Bread

Makes two 8” x 5” (20 x 13 cm) loaves

Now I know what you’re thinking.. PRUNE bread? Ewwwwwwwwww. Seriously, it’s not a bad thing! Honestly, you can’t even really taste the prunes, they help with the moistness of the bread. What you get is a moist, sweet and slightly spicy bread that’s perfect plain or with a schmear of butter at breakfast or with afternoon/evening tea or coffee.

Ingredients
2 cups (480 ml) (450 gm/16 oz) granulated sugar
1 cup (240 ml) mild- or non-flavored oil, like canola
3 large eggs
2 small (70 gm/2½ oz) containers of strained prunes baby food – I use Gerber! (a little over ½ cup)
2½ cup (600 ml) (350 gm/12-1/3 oz) all-purpose (plain) flour
½ teaspoon (2½ ml)(1 gm) ground cinnamon (okay, use 1 teaspoon if you like a lil more spice.. My Aunty wouldn’t mind.
2 teaspoons (10 ml) (10 gm/1/3 oz) baking soda
1 teaspoon (5 ml) (6 gm) table salt
1 teaspoon (5 ml) vanilla extract
1 cup (240 ml) well-shaken buttermilk

Directions:

1. Preheat oven to moderate 325ºF/165°C/gas mark 3
2. Dump all ingredients in a bowl.
3. Start to mixin’! Once everything in incorporated stop mixin’!
4. Fill two greased 8” x 5” (20 x 13 cm) loaf pans about ¾ full.
5. Bake for 1 hour or until a toothpick inserted into middle of loaf comes out clean.