Prune & Toasted Walnut Bread
This Prune Toasted Walnut Loaf recipe makes two 1 pound loaves of moist, spicy bread that will last for days and also freezes perfectly. It is great at breakfast, good with a cup of tea in the afternoon, or a slice topped with a scoop of vanilla ice cream and a drizzle of caramel sauce for an easy evening dessert. For something a bit different, cut thin slices and top with a bit of a ripe triple creme cheese. I have also served this in the winter months – thin slices, toasted under the broiler and served with a fine Stilton. It is even better with a glass of aged Port. You should get about 12 slices per loaf. These loaves can be frozen for up to one month. Just wrap tightly in plastic wrap and seal in a zip lock bag.
Equipment
- Two 9"x5"x3" loaf pans
Ingredients
- 3/4 cup vegetable oil (177ml)
- 1/2 cup granulated sugar (100g)
- 1 cup dark brown sugar (210g)
- 2 large grade A eggs
- 3/4 cup whipping cream (177ml)
- 1 tbsp molasses (20g)
- 1 cup chopped dried prunes (175g) soaked in 1/4 cup hot water
- 1 cup chopped toasted walnuts (110g)
- 1 tsp Nielsen & Massey Vanilla Extract (4.3g)
- 1/2 tsp Nielsen & Massey Orange Extract (2.1g)
- 2 1/2 cups King Arthur all purpose flour (300g)
- 1/2 tsp baking soda (2.5g)
- 2 tsp baking powder (8g)
- 1 1/2 tsp salt (9g)
- 2 tsp ground cinnamon (7g)
- 1 tsp ground nutmeg (3.5g)
Instructions
TO BEGIN
- 1. Preheat your oven to 325° for convection and 350° for standard bake.2. Either butter or line with parchment paper your two loaf pans.3. Dice the dried prunes and soak in 1/4 cup of hot water.4. Toast and chop the walnuts
NEXT
- Add the oil, granulated sugar, brown sugar, vanilla extract and orange extract to the bowl of your mixer and beat at medium speed for a couple of minutes until completely mixed. Add the tablespoon of molasses and mix another 30 seconds. Use a rubber spatula to scrape sides and bottom to insure all the sugars have been mixed.
- Now add the eggs, one at a time, incorporating the first before adding the second.
- Mix together the flour, baking powder, baking soda, salt and spices. Scoop these dry ingredients into the batter and mix until blended, then add the walnuts and chopped prunes. If there is any soaking liquid that has not been absorbed by the prunes, add that too. Once again, stop the mixer, and use the rubber spatula to scrape the sides and bottom of the bowl. If needed, mix another second or two on low speed.
BAKING
- Divide the batter equally between the two loaf pans, place on the center rack of your preheated oven and bake for 50 minutes to one hour. After about 45 minutes check on the progress. Different ovens and loaf pans made of different materials will effect baking times. The loaves are done when the tops have risen and slightly cracked, or if using a cake tester, it should come out clean and free of any unbaked batter.
- After removing from the oven, allow to rest for 15 minutes, and then remove from the pans and allow to cool on a rack. The Prune Walnut bread will stay fresh for up to 5 days if stored in plastic or ziplock bags. Or wrap them in plastic wrap, place in freezer bags and freeze for up to one month.
Notes
NOTE: You may also rehydrate the prunes in orange juice or rum for a different flavor boost..