Plum and Port Bread
Prep time: 15 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 30 mins
  • 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
  1. Preheat oven to 350 F. Grease a 9 by 5 inch loaf pan.
  2. 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.
  3. Combine all the dry ingredients (flour through cinnamon) in a bowl and mix together with a whisk.
  4. Combine all the wet ingredients (oil through eggs) and the prune liquid in another bowl and mix well with a whisk.
  5. Pour wet ingredients to the dry ingredients and stir with a spatula just until combined. Don't over mix.
  6. Add prunes to the dough and mix well.
  7. Pour dough into the prepared baking pan, sprinkle with turbinado sugar.
  8. 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.
  9. Let cool in pan for 10 minutes, remove and let cool on wire rack before serving.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at