This bread is now part of my repertoire of recipes, like banana or zucchini bread. My relatives were skeptical when I told them that I had made a bread with prunes, but they quickly approved the recipe by tasting it. This bread is a little closer to the spice cake, in addition to containing a large amount of fiber. Here is my recipe inspired of Ricardo’s cake.
- 2 cups unbleached all-purpose flour
- 1 tsp bicarbonate of soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon and/or ginger
- 1 cup prune puree (see recipe)
- 1/2 cup plain or vanilla yogurt
- 1/4 cup unsalted butter, softened
- 1/4 cup canola or olive oil
- 1/4 cup brown sugar or sugar
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup walnuts, chopped and toasted
- 3/4 cup dried prunes, pitted and diced
- 3 tablespoons of honey
- In a blender, puree 1 cup prunes with 1 cup water.
- Place rack in center of oven. Preheat oven to 350 ° F. Line the bottom of a loaf pan with parchment paper.
- In a bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In another bowl, combine the prune puree and yogurt. Set aside.
- In another bowl, cream the butter with the oil, brown sugar, and vanilla with an electric mixer. Add the eggs, one at a time, beating until smooth. At low speed, add the dry ingredients alternately with the yogurt mixture. With a spatula, stir in the walnuts and prunes.
- Pour the batter into the prepared pan. Bake for about 1 hour or until a toothpick inserted in the center of the cake comes out clean. Let cool, unmould and cool on a rack. Replace the bread still warm on a plate and pour the honey syrup over.
- Heat in microwave 3 tablespoons of honey, when it is bubbling, pour over the warm bread.