Sunday, March 18, 2012

Cinnamon Prune Bread

Sometime back, I had put together a jar of brandied prunes for Cookbook Sundays. I chose that recipe for a couple of reasons, first I love prunes (I am a dork that way.....) and second, it was quick and easy and I could participate in the event. What I have learned about brandied prunes is, they don't go bad. Apparently there is an almost magic preservation factor involved in being soaked in brandy. Who knew?

When I first put the jar together and waited the time suggested in the recipe, before enjoying, they were too strong for my tastes. So back into the "far reaches" of the refrigerator they were sent. I love that part of the refrigerator it is part prison for foods that you are not sure you want to eat, but cannot throw out and part cold storage for things that must age and you absolutely know that someday you will use. In the case of the prunes it was a little bit of both.......

Since we will be moving in a couple of months, it is time to eat the refrigerator and pantry down to bare minimums to make the move easier. However I have also learned that sometimes it is helpful to start fresh with basics when you move, if for no other reason to have a time frame of the purchased date. Because I have had a conversation like the following, " Honey how old is this ( insert food type here )?" " I don't know Dear, when did we move into this house?' See, I told you dorks......

And now,

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

cooks wisdom:  up the cinnamon! For cinnamon lovers, use 2 teaspoons, for other folks use at least 1 full teaspoon. 

1 c snipped pitted prunes (from a 12 oz package)
1/2 c boiling water
1 1/2 c flour
1 1/2 c spelt or whole wheat flour
4 1/2 t baking powder
1/2 t salt
1/2 (I used a rounded measure) cinnamon
2/3 c packed brown sugar
grated zest from one orange
1 c chopped pecans ( I did not use, but the next time, oh yeah!)
1 egg
1/3 c oil
2/3 c milk

Pour boiling water over prunes and let sit. For this brandied loaf I snipped 1 c of the brandied prunes and covered them in their own liquid, to substitute. 

Stir together the flours, baking powder, salt and cinnamon, combine well to distribute the baking powder. Add the zest, pecans and brown sugar, mix again.

Make a well in the center of the dry ingredients, add the egg, oil and milk. Whisk the center to combine the liquid ingredients and break of the egg. Then mix in the dry ingredients from the side of the bowl.

Fold in the prunes and the liquid. Turn 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.

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Sage Trifle said...

Yummy, I'll be right over. Put on the kettle.

laurie said...

I'll be right there as well! ( tea please)!!!!

kitchen flavours said...

This looks wonderful! Have ready that 3rd cup of tea, I'm coming too! hehe!

Kitchen Belleicious said...

what a great way to use prunes. My son loves them and this bread is perfect for him and healthy too!

Couscous & Consciousness said...

I remember those brandied prunes. You did make me smile - the "far reaches" of your fridge sounds exactly like mine!! Love, love, love the sound of this sweet bread, and what a great use for prunes (brandied or otherwise). Hope the house moving has gone well :-)

Thanks so much for sharing at Cookbook Sundays.

April @ The 21st Century Housewife said...

Your Cinnamon Prune Bread sounds lovely - I especially like the idea of using the brandied prunes - delicious!

Alea Milham said...

You had me at brandied! :) This is such a great combination - perfect for a tea party!