Cinnamon Prune Bread

Cook with what you have! Today we are making Cinnamon Prune Bread, come a take a peek...

Do you remember when Sunsweet tried to rebrand prunes as dried plums?

Cinnamon Prune Bread. Yes, another prune recipe! But I have to say that I cannot be the only one who enjoys prunes in baked goods. This recipe gets a fair amount of views. Which means you will probably want to make this bread, it is perfect for a quick breakfast when spread with butter, cream cheese or nut butter. It is lovely as a pick me up snack with a cup of tea in the afternoon. And it is just plain good for you! But please don't let the fact that this is "good for you", stop you from making it. Because it is actually more delicious than good for you!

With a well stocked pantry, you will always be able to cook deliciously.

We are big proponents of "cooking with what you have". And this is especially true in fall and winter when fresh foods are not as plentiful. We keep a well stocked pantry year round, but in late summer we begin to add additional foods to our pantry. We like to stock up on dried fruit, nuts and maybe an extra grain or two. In that way we have the most variety available to us for cooking and healthy meals. Also a well stocked pantry helps with creativity in the kitchen. And creativity leads to enjoyable eating! This recipe for Cinnamon Prune Bread fills the bill.

Do the unexpected, quick bread is also delicious as a sandwich bread.

I have often enjoyed this as my sandwich bread, spread with nut butter and a touch of honey. Plus Cinnamon Prune Bread also makes great French toast for breakfast. Spread with a bit of butter it is perfect along side a salad or bowl of soup for lunch. The best kitchen lesson I have learned during the cooler months is that creativity is not just what you cook, it is also how you serve the foods that you have available to you.

While I could always come up with a creative recipe to make, I was often stuck in how I served the food we had. Creativity such as using quick bread for a sandwich or French toast, is one way I learned to be frugal and enjoy what we eat just a little bit more through the years...

Some additional thoughts on this recipe:

While I am a whole wheat baker and cook, there is not a single recipe offered here that cannot be made with a 50/50 blend of whole wheat flour and all purpose. Including this recipe.

If you love cinnamon, feel free to use a bit more!

Out of pecans, no problem we happen to think walnuts are just as delicious.

If desired this recipe like all quick bread recipes can be baked as muffins. Simply adjust the baking time.

Do allow this loaf to mellow overnight as the recipe indicates.

Ingredients needed for this recipe:

whole wheat flour
prunes
brown sugar
orange rind
baking powder
salt
cinnamon
egg
oil
milk

You will also need the following:

medium sized mixing bowl
measuring cups
measuring spoons
kitchen knife or scissors
citrus zester
kitchen spoon
whisk
silicone spatula
loaf pan

Now we are ready to begin!

Cinnamon Prune Bread
adapted from: Family Circle Breads and Sweet Rolls Cookbook
350-degree oven

1 c snipped pitted prunes
1/2 c boiling water

3 c whole wheat flour, we used pastry grind flour for this recipe
4 1/2 t baking powder
1/2 t salt
1 t ground cinnamon

2/3 c packed brown sugar
grated zest from one orange
1 c chopped pecans, if desired

1 egg
1/2 c oil
2/3 c milk

Pour boiling water over prunes and let sit until cooled.

If using fresh orange zest, prepare it now.

In a medium size mixing bowl stir together the flour, baking powder, salt, and cinnamon, whisk to distribute the baking powder.

Add the orange zest, chopped pecans and brown sugar, mix again.

Make a well in the center of the dry ingredients, add the egg, oil, and milk. Whisk the ingredients in the center to combine the liquid ingredients and beat in the egg.

Then mix in the dry ingredients from the side of the bowl, take care not to over mix.

Fold in the prunes and the liquid.

Turn the batter into a prepared 9X5 loaf pan.

Bake approximately 1 hour or until done in your oven. Let cool 10-15 minutes in the pan, turn our to cool completely.

Let cool, then wrap and store 24 hours before slicing and serving.

Storage options for Cinnamon Prune Bread. Keep tightly wrapped and store at room temperature for up to three days. Refrigerate for longer storage. This recipe may be frozen, however you may notice small texture changes when thawed.

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