Cinnamon Prune Bread

Fresh, delicious and good for you! Yes we are talking about Cinnamon Prune Bread, why not come a take a peek...at this recipe for a loaf of bread with a name that includes a touch of French history...

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

I do, and quite honestly the term dried plums doesn't roll off the tongue as easily as the word prune. Did you also know that the word prune is French for plum? In France the term prune is used for fresh plums. But here in the U.S. the word prune specifically refers to dried plums. I do find it interesting that a single word can invoke very different opinions about food. But I can tell you right now, you are going to enjoy eating this Cinnamon Prune Bread. My guess is, I am not the only one who enjoys prunes, in baked goods. Because there are literally thousands of recipes calling for prunes, and they do not seem to be losing any page views as cooks and bakers search for new ways to enjoy that bag of dried plums in the pantry...

This loaf is perfect for a quick breakfast when spread with butter, cream cheese or even your favorite nut butter. As well as a great as a pick me up snack with a cup of tea in the afternoon, to keep you going for the rest of the chores needing done. And it is just plain good for you! But don't let that fact stop you from making it. Because it is actually more delicious, than it is 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 includes dried fruit, like these prunes. We keep a well stocked pantry year round, but in late summer we often take stock and include additional foods to our shopping list, for the pantry. We especially like to stock up on several kinds of dried fruit, as well as make sure we have enough nuts for lots of healthy baking. In that way we have the most variety available for cooking and enjoying delicious, healthy meals. Also a well stocked pantry helps with creativity in the kitchen. Including this recipe for Cinnamon Prune Bread.

Do the unexpected, as part of creativity in the kitchen!

One easy way to bring creativity to the kitchen is using what you cook and bake in new to you ideas. For instance, I have often enjoyed a couple of slices made into a sandwich. Spread with with nut butter and a touch of honey. Plus Cinnamon Prune Bread also makes great French toast for breakfast. Or even spread with a bit of butter and served along side a salad or bowl of soup for lunch. The best kitchen lesson I have learned is to not only cook with what I have in the pantry, but be open to serving what is cooked and baked in new ways! Easy creativity, good food served in new ways.

While I could always come up with a creative recipes to make, I was often stuck in a rut in how I served the food we were about to eat. Changing things up through creativity, such as using quick bread for a sandwich or French toast. Is one of the ways I have changed things through the years. And from there, creativity can be a lot of delicious fun in the kitchen!

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. I encourage you to cook for your family, and what they want to eat.

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.

Do not leave the snipped prunes in large pieces, it can make cutting the bread difficult.

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

UPDATED: 04.23.2025

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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