Rich brown sugar, and orange juice add a lovely touch to this bread.
Quick Prune Bread
Yield: 9 servings.
This recipe has been removed at this time for review.
Quick Prune Bread
- 3/4 cup flour
- 1 cup packed brown sugar
- 1 cup diced prunes
- 3/4 cup chopped walnuts
- 4 teaspoons baking powder
- 1 tablespoon grated orange peel
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup orange juice
- 1/4 cup oil
- 2 beaten eggs
- Preheat oven to 350 degrees.
- In a large bowl thoroughly combine flour, sugar, prunes, walnuts, baking powder, orange peel, salt, and baking soda. Stir in orange juice, oil and, eggs just until mixed. Turn into greased 9x5x3-inch loaf pan.
- Bake in preheated 350-degree oven for 45 minutes or until pick inserted in center comes out clean. Cool in pan 5 minutes, then invert on rack and cool completely, or serve warm with butter or marmalade.
I’m trying this recipe but as I read it I knew the baking powder powder was way too much and am reducing it to 2 teaspoons. I’ll let y’all know if it’s a keeper, lol!
I have had problems with bread recipes before. I just cut off the burnt pieces and made bread pudding.
Give your head a shake! 3/4 c of flour and 4 tsps of baking powder and 1 cup of sugar? It rises too quickly and settles in the middle! Waste of ingredients! 🙁
Thanks Jay. I appreciate your comments. I am sorry it didn’t work out for you. I will remove the recipe at this time.
Delicious but mine fell in middle too. Too much baking powder?
There is something wrong with this recipe. I followed it exactly and yet it fell in the middle and burned on the edges. I’m guessing the amount of flour was incorrectly given in the recipe. Or perhaps it should mention glass or metal loaf pan.
I have tried this recipe a couple of times with good results, here are some outside links for why cakes fall.
Why cakes fall from Chowhoud Answer number 3 is especially helpful.
What causes cakes to fall.
I do apologize that the recipe did not turn out for you, again, I have made it with good results, so I can’t explain what happened there, do you live at high altitude?
I just threw away four loaves of this bread. The first batches bubbled and ran all over the oven. The second batch sunk in the middle and burned on the sides. I, too, think that the flour amount is wrong. I used another recipe for my third batch and they are perfect. So – it is the recipe. I do not live in a high altitude and made prune bread successfully for years. I tried both aluminum and glass pans. I was making these for a bake sale tomorrow and now have to figure out what else to do. Scrap this recipe.