I love quick breads! They are an absolutely wonderful invention. Fast to assemble and ready to serve in no time. They keep, transport and freeze well.
This dried prune and port bread is a perfect example and unbelievably scrumptious. The addition of yogurt keeps it moist and the taste of the dried plums gets enhanced with port. I discovered it at least 10 years ago and have been baking it ever since. An absolute keeper recipe that I hope you will also add to your favorite list of quick breads to bake for your family.
Smear this prune and port bread with a little bit of butter and serve with a nice cup of tea.
Enjoy!
| Plum and Port Bread | | Print |
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- 2 cups chopped pitted prunes (dried plums), preservative free
- 1¾ cups port or other sweet red wine
- 1½ cups all-purpose flour
- ½ cup whole-wheat or all-purpose flour
- ¾ cup packed brown sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup vegetable oil
- ¼ cup plain low-fat yogurt (I used organic sour cream)
- 2 teaspoons grated lemon rind
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1 tablespoon turbinado sugar or granulated sugar
Instructions
- Preheat oven to 350 F. Grease a 9 by 5 inch loaf pan.
- In a small bowl over medium heat bring prunes and port to a boil. Take off the heat, cover and let sit for 30 minutes. Drain prunes in a colander over a bowl and reserve the port liquid.
- Combine all the dry ingredients (flour through cinnamon) in a bowl and mix together with a whisk.
- Combine all the wet ingredients (oil through eggs) and the prune liquid in another bowl and mix well with a whisk.
- Pour wet ingredients to the dry ingredients and stir with a spatula just until combined. Don't over mix.
- Add prunes to the dough and mix well.
- Pour dough into the prepared baking pan, sprinkle with turbinado sugar.
- Bake for 1 hour and 15 minutes (mine only took 45 minutes, since I bake everything on convection) or until a wooden pick, inserted into the center of the bread, comes out clean.
- Let cool in pan for 10 minutes, remove and let cool on wire rack before serving.
Adapted from cooking light.
{ 10 comments }
Hi Kirsten – I’m back to tell you that I love this bread! I made it several days ago and know it is a recipe I will make over and over. The flavors remind me of a cake my great-grandmother used to bake. Many thanks.
That looks really great and so moist! I would love to enjoy a slice slathered in butter with my tea 🙂
This looks so good! The addition of port sounds so delicious and I love dried prunes in baked goods! Thanks for sharing, have a lovely weekend!
I just added prunes to my shopping list so I can bake this bread this weekend. Love the combination of prunes and port. OMG, this looks so good.
I have a little secret, there is one thing I can bake and that’s sweet bread recipes. I think this sounds fabulous Kirsten. I love the addition of yogurt and have never used Port in baking. Gotta give this a try. Thanks for posting the recipe.
I love everything what has prunes in it 🙂
This looks so utterly moist and delicious and I love the combo of fruit and alcohol. Wonderful. A slice please!
What a wonderful looking bread. I can only imagine how delicious this would be with a nice salad. This is definitely on my “to make” list.
Kirsten, this looks delicious. I would like to have a slice just about now with a cup of coffee. I love prunes. My grandfather (RIP) used to buy a prune pie from our local bakery store. It was like an apple pie made out of prunes and he used to share that with me. Good memories and good pie! Thanks for sharing this recipe. I got to give it a try.
I love this! I think prunes get such a bad wrap but they are the most delicious of the dried fruits, I think. I notice they are starting to repackage them these days as dried plums. The wine gives the bread a beautiful color,
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