I grew up in a household that didn’t really eat fruit or vegetables. If it wasn’t canned corn, green beans or peas we didn’t have it. The most fruit we ever had was apples and bananas with the occasional orange.
So I never knew what prunes were growing up. It’s funny really, but I did not know they were dried plums until I was much older. Because of this I had a false idea that prunes would be horrible and gross.
Thankfully, that is not the case. Prunes are actually a lovely, semi sweet fruit.
Boiling the prunes with the butter and sugar give them a sweeter flavor. It also gives them a bit of a candied feel in the bread.
The strangest part in my opinion was that there were no eggs in the bread. I was worried that the bread would be dry.
It was not! The bread was very moist. The prunes were lovely, and the crunch from the walnuts provided a nice texture.
WALNUT PRUNE BREAD
12 Ounces Prunes, Coarsely Chopped
1 Cup Sugar
1/3 Cup Butter, Softened
2 Cups All Purpose Flour
1 Teaspoon Baking Soda
3/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Cloves
1/2 Teaspoon Salt
3/4 Cup Chopped Walnuts
1 Teaspoon Vanilla
Confectioners’ Sugar
In a large saucepan, combine prunes, sugar, 1 1/3 cups water and butter; mix well. Bring to a boil, remove from heat and cool for 30 minutes. Lightly grease and flour loaf pan. Preheat oven to 350 degrees. Sift flour with baking soda, cinnamon, cloves, and salt. Add to cooled prune mixture, along with nuts and vanilla. With a wooden spoon, mix well until combined. Turn into prepared pan. Bake for 1 hour and 25 minutes. Let cool in pan on a wire rack. Remove from pan and sift confectioners’ sugar over the top.
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